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THE PLESHERTON ADVANCE. FARMING In this department each week will be given general information to farmers and stockmen. No attempt will be made to criticize the work already being done by Canadian farmers; but an effort will be made to present to the farmers of the country summarized Information contained in government reports, and the actual experiences of men and women who have achieved success in farming by following modern methods. Farmers who have found new "wrinkles" or have made a success in any special line of agriculture are invited to send short letters to this paper giving their experiences, or criticizing any of the information contained In these columns. Vegetable Growing SAJLSiry. Salsify or \ cgetablu oystor is a liardy plant uccit by nmny, and slioiiM be grovrn more in the kitchen garilen. Its gooU quiilitifs arc unlinowu to many in the province. Salsify is a deoprooted vegetable, something Bimilar to the parsnip, and requires a deep, rich, loamy soil for test results. It is grown from seed, and will be ready for use in one sea- son. The seed can be sown in rows 15 or l(j inches apart with an ordinary seed drill or by hand, or it may bo broad- casted. This sliould be done early in tho spring when other vegetable root crops arc sown. The plants should be thinned to two or three inches apart. Cultivate with wheel and hand hoe BufTicicnt to keep down weeds. In the tall the crop can be harvested in much the same manner as parsnips. The roots should be dug and placed in the cellar in moistened sand to prevent them from withering. If so desired, this crop may be left in the soil all winter, be- ing dug as required or being used in the early spring. iialsify is usually sold in bunches of clean, even roots, having about three inches of the leaf left on. Six to twelve roots make a bunch. a square yard. This should bo sprin- kled between the rows and care taken not to allow any of tho nitrate to touch thu leaves, as a burn will result. Spin- ucli should bo cut with a sharp knife and sold in bulk. Kor shipping, ordinary barrels with plenty of airholes are U86<1. SPINACH. Spinach is grown almost entirely for greens. It is a rapid growing spring crop and the leaves form a large percentage -•' 'he greens used in this province. Spina.'h thrives best on a rich sandy loam, and also docs well on muck soil. Tho soil should be heavily manured previous to planting seed. Seed should be sown as early in the spring as possible, in rows 12 to 15 inches apart. It should be sown rather thin. Spinach seed is sometimes sown in the fall in late August, and before severe weather sets in the young plants are protected by a top-dressing of strawy manure. In some localities very I'arly spinach may be secured in this way. Plants should be forced along with applications of nitrate of soda, 200 pounds to the acre or a handful to Squash is a crop which takes up con- siderable room in growing owing to the dense vine common with many varie- ties. As a financial success squash are cf minor importance, owing to tho lim- ited demaud and tho usual low prices received for them. A rich, sandy loam, well filled with well-rotted manure, is the best soil for this crop. The seeds should be planted eight to ten to a liill at a depth of three inches and ten to sixteen foot apart each way; thin to three to four inches. If extra qual- ity is required, a couple of shovels of inanuro (well-rotted) can be placed in tlie hill before the seeds are planted. Only the two or three strongest plants should be left, the others being pulled out when young. Squash can be grown very satisfac- torily with corn, planting a few seeds every four to five rows. They should 1)0 harvested before freezing and stored in cool, dry cellars. It is a good plan to pile the sciuash in layers on shelves, so that the air can reach all sides of them. Squash and pumpkins require similar storage conditions. The stems must be left on and the squash must be care- fully handled, as decay soon sets in when they have been bruised. SWISS OHABD. This vegetable is being grown more ( xtensively each year in thi.s province. It can be grown e&sily from seed planted in rows 15 inches apart, the young plants being thinned out to six U) eiglit inches. The leaves are cut back to the root, which is left growing in tlie ground. The leaves are used for ^rreeus and the stem or rib of leaf as ^ asparagus. A few plants should be suf- ' ^ ficicnt for a small family. If the leaves are cut close to the crown new leaves will shoot up to take their place. lOINTS IN POTATO 8PEAYINO. Spray before late blight appears. Once blight has appeared, spraying is of no value. Spraying once is almost as useless as not spraying at all. Spray five times, commencing about the middle of July; repeat end of July, middle of August, end of August, and middle of September. Spray before rainy periods, once the spray mixture bus thoroughly dried on the leaves it won 't wasli off. Spray from the tops down and from below up. Use good pressure, cover Uio whole plant. Half spraying won't pay, don 't waste your time and money proving it; Experimental Farms have already proved it. Spraying pays a dividend every year. It increases the yield. It pre- vents storage rot. Late blight reduced the crop on the average during a five years' period, by 130 Vj bushels per acre. Late blight caused a loss of '^\ .'.i% of the crop from digging time to the following April. You mayâ€" the country cannot â€" afford to do without spraying. Do your duty. Home-made Bordeaux beats factory- made Bordeaux. The standard Bordeaux mixture is in.Tde by using 4 lbs. â€" <i lbs. bbiestone, 4 lbs. lime, to 40 Imperial gallons of vi-atcr. (To control the potato beetle, add to each 40 gallons Bordeaux mix- ture, 8 07.. paris green and 1 Vi lbs. ar- si uate of lead i>aste). Ask for direc- lons how to prepare Bordeaux CANNING, DRYING AND STORING FRUITS AND JEGE TABLES It IS now the season for cainnlng ' fruits and vegetables and, though the price of sugar may be high, thus tend- ing to discourage housekeepers from canning as much fruit as tliey other- wise would do, yet there are few who will care to be without a fair supply for the long period until the fresh product is available again. Every year a largo number of cans of fruit and vegetables spoil and, es- pecially under present conditions, it is important to reduce the loss to a mini- mum. This is done by encuring thor- ough sterilization of the product itself. Tlie germs of decay, moulds and bac- trria are practically always present and unless destroyed, will attack and spoil tho fruit and vegetables. Moulds usually form on the surface only, but when the jiroduct becomes soured the whole of the product is spoiled. This souring, or ""Flat Sour" as it is calii»d, is due to various causes. In the bulletin on "The Preserva- tion of Fruits and Vegetables," issued by the Horticultural Division in 1U19, the author, Miss Margaret Macfarlane, gives the following causes for Flat Sour: 1. By the vegetables being allowed to stand in the cold water of the blanch- ing period for a longer time than is necessary. Never blanch or cold dip more than you can pack at once. 2. By the jars being allowed to stand after being filled with boiling water, before being jilaced in the can- ner or sterilizer. If one or two of the jars are in the canner a few minutes Icnger than is necessary the fruit or vegetables will not be affected, while if the jar were left on the table for u corresponding length of time ' ' flat Biur" might be started. 3. By the jars being placed close together after being taken from the canner which prevents their cooling rapidly. 4. By the product being allowed to stand over night before canning. Peas, beans, corn and asjiaragus whicli are overripe or too mature when canned will readily "flat sour." 1. Can within five nours after pick- ing. 2. ("an only young, tender, fresh products. :i. Blanch, cold dip and pack one jar of the product at a time, and place each jar in the caniicr as it is packed. Tho first jar will not be affected by extra cooking. 4. (Jool the jars as <|uickly as pos- sible, but do not let a draught strike them. 'ADother important factor in success- ful canning is the preparation of the i',.nning utensils. The following quota- tion from the bulletin already referred to deals with this: "If jar has been used the previous year, special attention must be paid to washing. Wash carefully iu clwin, hot, soapy water. Hinse in hot water nud test. Test every jar, top and rub- ber. See that the edges of tho jar or top are not rough, by running your finger around thn edge. All sharp edges should be filed or scraped off. Fill each jar half full of warm water, odjust the rubber, put on the cover and snap the wire clamp. Turn jar up- Nide down to sec if it leaks. In using a Perfect Seal jar, if the jar Icaki},' tlie clamp may be tightened by turn- ing tho spring of the clamp underneath the wont "tight" on the neck of the bottle. Never use a rubber ring which has I.een used before. Old rubbers lo.se their elasticity, are brittle ancl break V hell stretched. Test rubber by fold- irg the ring and pressing tightly. Turn it over and reverso tli(^ fold in the same place. A good rubber ring will snow 10 crease or break where the rubber has been folded. After the jars have been tested they should be put on in warm water and boiled for 10 minutes. The tojis and lubbers should also be sterilized for the same length of time. Fruits and vegetables can be dried (juite successfully and simply, and many take advantage of this. Where one i.s assured of hot, bright days, dry- ing in the sun is the easiest method. The plan is to spread tho product out thinly on something clean, and then to ensure its being projected from dust and insects it is covered with cheese- cloth, which permits a circulation of iiir, the cheesecloth being supported on a frame and not directly on the fruit. The fruit or veg(;table should be turned 01. ce or twice a day. The product should be taken inside at night and if r.iin threatens. Another method is to dry in the oven or on trays hung above the stove. When sufficiently dried the product should be somewhat pliable rather than brittle. The latter condi- t'on is often found when drying is done too rapidly. The dried product is Ictf ill open boxes for a few days to make sure it is sufficiently dried and poured from one box to another each day to mix thoroughly and ensure all being dry. It is then put iu tightly closed I'ans or even strong paper bags well closed. Beans, celery, corn, jicas, on- ions and jiumpkiii are among the vege- li. lilcH that may be easily dried. Ap- ples and raspberries are two of the i"o«t satisfactory fruits. In storing fresh vegetables for win- ti r it is well to remumbcr that onions must be kept very dry. They .should be drieil as much as iio.ssible outside, and when brought in spreail out thinly :ii a well venlilateil place. If stored \>'itli much moisture in them they are very liable to rot. Celery needs moisture at the roots v.hen stored, but the tojis should be kept dry to lessen danger from disease. One of the beat methods of ripen- ing green tomatoes is to store them be- fore they are touched with frost in dosed drawers in n room where the leiiiperaliire is between <)0' and 70° Kahr., or above. Potatoes should bo dry when stored as there is less likelihood of rot if there i.i <lisense in them. A dry, cool, well ventilated cellar where tho tempera- ture is between ;!!!* and .'tri* F. is best for potatoes. Squash should bo stored In a com- larntively warm, dry place if they are lo keep well. The temperature should lie about nO* Fahr., or more.-â€" W. T. Mc- COt'.V, Dominion Horticulturist. mixture. Hand-spraying an acre (four appli- cations) costs from $3.00 to $4.00 per acre; spraying with one-cylinder horse pump costs $3.50 per acre; while spray- ing with a two-cylinder horse pump costs $6.60 per acre. The use ot the hist resulted in a net profit of $41.02 I er acre. The most efficient hand- sprayor yielded $26.00 profit per acre, i'he best sprayer to use is the one that gives high pressure, is of rigid con- struction, and has no unnecessary com- plications. A crop rotation must have certain (|iialifications to be successful. First. It must supply the crops need- ed in the proper amounts anil propor- tions. Where live stock is kept suit- able feed must be secured, for if it cannot be grown it must be purchased. Liv(! stock require pasture, grain, roots, ensilage and hay. The grain farmer uses a smaller proportion of r'ei'd and derives his income from the sale of grain. It is more difficult to arrange a suitable rotation for the strain farmer than for the live stock breeder. Second. It must maintain, or bettor still, increase soil fertility. This is done chiefly by the application of ma- nure and the growing of leguminous crops. A rotation of crops is one of till' most satisfactory methods of main- taining soil fertility. Third. It must return an adequate net income to the owner. Whether the croji is sold direct from the field or i.iarketed through live stock the trans- iietion must be profitable. In some localities, under suitable loiulitions, Iwo crops may be harvested the same year with profit. Fourth. The crops in the rotation must be so arranged that weeds may be properly controlled. Where grain is giowii continuously, weeds secure a foothold but where hay pasture and hoed crops arc rotated with the grain, less trouble from weeds is experienced. As soon as possible after weaning, the chicks should be got out on range. Put them in colony houses situated where the grass is not too long, put a temporary fence around the bouse un- til the chicks become accustomed to their quarters. This may then be re- moved. In the orchard or at the side of a corn Held is an ideal place to lo- I at(v your colonies. Once the chicks are on range the labor of attending them is very great- ly reduced, but if good results are to be obtained it must be uorae in mind that the chicks cannot be neglected. They should be kept growing every minute, from the time they leave the shell until they are matured. See that they are abundantly supplied with wa- ter, and keep hoppers of ground feed and scratch feed where they can help themselves, at all times. .Sonre people prefer hand feeding the whole grain, but if the chicks have a good range they will forage well, and the hopper feeding of the grain saves a lot of lime. If possible ,the chicks suould have a regular supply of buttermilk; :f milk is not obtainable it is advis- able to see that the ground grain con- tains animal food in some form. | See that the houses are kept thor- oughly clean and thai they are, at all limes, thoroughly ventilated. Alake the chicks live as much as possible in the open air. If you are keeping one of the light- er breeds such as Leghorns, all the sur- plus cockerels should be marketed as soon as they reach a pound and a half to two pounds weight. Many poultry keepers are following the plan of sim- ply picking the cockerels otf range and .sending them to market; this is a mis- take. If the cockerels are either put into crates or into pens for from ten days to two weeks before shipping to I'larket, the increased gain will give a profit over the cost of feed, and the quality of the flesh is very greatly im- proved. If the market demands • Iressed broilers, the cockerels may be either dressed at home or it is gener- ally possible to make arrangements with a dealer in town who will receive the live birds, dress iliem and deliver t'lein to tho customers at so much per juiir. With the Old Stock.â€" As soon as the breeding season is over it is advisable to begin to cull. Many old hens have ijeeii retained for the breeding season just past, that it would not pay to keep over another year. These may be kept until they pass the spring flush of laying, but just as soon as they be- gin to slow up they should be st>nt to market. Better prices can usually be iilitaiiied for olit birds alive than DISCARD THE BAD TYPES_OF BOLLS Canadian Farmers Lose 8 Millions by Keeping ^Scrubs Instead of Pure Breds THE FARM NEWS IS THE REAL NEWS "The big metropolitan newspapers liiiil no end of sport in criticising and making fun of the letters written to the country newsjiapers from neighbor- ing^ villages and wayside country places. They seem to think it is all toolishness. Yet the country editor can find as much to amuse him in the Sun- day editions of the big sheets. It is i.inusing to learn that at a reception of tie 400 Miss Jones wore a gown of vhite satin and iridescent sequins and .Miss Brown was rigged out in a ravish- ing toilet of apricui ctiiffim taffeta with silver lace. When you rend in the country newspaper that farmer Junes has built a new barn you learn that something substantial has been done to better conditions. The doings of farmer Brown are of more Impor- t;inee than tho much advertised friv olties of tho so-called "400," many of whom never did a day's work in their life or had a sensible idea In Iheir leads." â€" From the Northwood, In., Anchor. To remove oil from a carpet, put some flour on*tho carpet and brufih it off very carefully into a dustpan. Keep on npidying flour till all the grease has been absorbed. dressecL Advantage should be taken of the Mewish holidays as better prices can then be obtained for fat hens. Among the birds that have just passed the year, will also be a large number that should not bo kept over as breeders. These also should be dis- posed of as soon aa they show signs of ceasing production. AH male birds, nless especially valuable as breeders, should also be sold, and those that are to be kept over should be separated from the flock, so that they will not cause loss by fertilizing the eggs as fertilized eggs spoil much more read- ily than do unfertilized. In culling the flock it is the low pro- ducers that should be marketed. These will always be found among the fat, sleek-looking hens. The heavy produc- er will always be inclined to be rather ragged in feather, bleached out in both plumage, color of beak, legs and skin. The bird of good capacity is indicated by the depth between the keel bone and the back. The keel bone should tun parallel without any inclination to lun up at the back toward the pelvis. The abdomen should be soft and pia- able, and the pelvic bones not heavily coated with fat. The hens selected for keeping over I should not be neglected through the summer; if iu yards see that they are kept liberally supplied with tender green feed, and that they are given either milk or beef scrap to take the place of the grasshoppers and bugs ttat they would naturally get on range. If facilities are provided, birds of the type you are keeping will usually keep themselves free from lice by dust- ing, but they should be handled, oc- casionally to see if any body lice are present, and if so, they should be either (lusted with a good lice powder or given un application of blue ointment; a piece about the size of a small pea ap- plied below the vent, and under the wings will exterminate the lice. ..Cleaning. â€" The houses should be thoroughly cleaned annually. This is test accomplished by cleaning out all tho dirt and litter, sweep down the walls and ceilings, take out all move- able roosts, dropping boards aiuj nest boxes, and thoroughly soaking the whole place with a good disinfectant, forcing it into the cracks with a spray pump. Then apply a coat of lime wash over the whole interior. If an earth floor is used, about six inches of earth should be removed and fresh earth put in. The yards should be ploughed or spaded and a good cover crop such as rajie or fall rye sown. This will leave the quarters in tjood condition for the pullets to come into in October or November. â€" GEO. KOHKKTSON. Poultry Husbandman. WHY PUKE BBED SIBES Canadian live stock men are intensp- ly interested in the extension of the market for beef and beef products. In order to compete successfuly against o'lier countries we must improve tho ipiality of our livestock. The Argentine Republic is without a doubt the hardest competitor for the Knglish market. "Today they are able to place a large quantity of beef on the English market at a very much lower price than Canadians. This prod- uct is vtiy much superior in quality, therefore, the question confronting us is, what can we do to beat this com- I elition I As we look over the reports of auc- tion sales held in Great Britain during the last ten years, we find that the big ranch owners of the Argentine have paid enormous prices for bulls to head their pure-bred herds. Men who know conditions in the Ar- gentine say that these high-priced bulls are first used on the smaller herds and later turned iu "\)n the range of cat- tle. It is little wonder that the qual- ity of beef animals in that country is exceptionally high. Thus, we can read- ily se that we must follow the exam- ple of our strongest competitor and use only high-class pure-bred bulls on all our grade herds. Figures from our Canadian stock yards show that only about 2% of the stock marketed during 1919 was fit for export trade. To those who sit down and figure out the loss sustained, the figures are star- tling. The average farmer loses about $30 to $40 per head on steers bred from grade sires. Facts prove that in every instance the steers from pure-bred sires not only sell for higher prices, but make more rapid and more economical gains than these sired by grade bulls. While we are well aware that high prices are obtainable for almost any kind of beef animal, yet it is very clear to those who follow market re- ports closely that the low grade stock are the first to suffer when the mar- kets take a downward drop. It is, therefore, quite clear that the use of grade sires is a losing proposi- tion viewed from any angle. It is high time that we discard in- ferior bulls whether they be grade or ;erub purebreds. This is important because of the fact that the bull used on a herd influ- ences all the year's half crops. Discard the inferior type of bull and increase your vear's income. "C. F. MacKENZIE, Fieldman, Ontario Cattle Breeders' Association. FALL AND WINTER LAYERS. CARE OF During the early part ofâ€" the grow- ing season, the pullets which are to be kept for winter layers must be given proper treatment to ensure their be- ing in good laying condition at the piopcr time. A check in the growth of pullets at any stage will retard lay- ing at maturity. Free range on clean >oil, with plenty of green food and fihade, are essentials for good growth. Ill order that the pullets may lay by the 1st of November they should be i:ioved <|uietly to their winter laying quarters by the middle of September. Vliey will then have a chance to become iiecustomed to their place before the ( old weather sets in. Select only pul- Itts with plenty of constitutional vig- or, that are well matured, and in a good, thriving condition, if any good egg-production is to be expected. They should have a poultry house which is comfortable, light, dry, with a good sii|)ply of fresh air but free from draughts. Houses that face the south secure tho most sunlight, which the birds enjoy. It is much better to have a cold, dry. house than a warm, damji one. .Maxinuiin eg;; production is largely controlled by the methods of feeding as well as by the nature of the foods j;iven. One of the principal factors iu feeding is to compel tho birds to lake plenty of exercise. The floor of the house should bo covered with a straw litter S or 10 inches deep, and the whole grains mixed in the litter whenever they are fed. .\11 food serves various pnriioses in the build iiig up of the hen's body and in the pioduction of eggs, therefore a ration which will furnish energy, build up ti.ssues, and supjily material for the various parts of an egg will be neces- sary. A very good whole grain ratioif for the winter months is, 2 parts wheat, ''â-  parts cracked corn and 1 jiart good oats. Just enough grain is fed in the I'tter each morning to keep the hens busy scratching for several hours. In the evening they can be given practi- cally all the grain they will pick up before going to roost. .More protein is necessary in the manufacture of eggs than is supplied ly the whole grains. This may be fur- nished by ground beef-scraps mixed in a dry mash and fed in a self-feeding hopper. A good mash mixture is com- posed of wheat bran 200 lbs., corn- meal 100 lbs., middlings 100 lbs., finely L'louiul oats 100 lbs., beef scraps 60 lbs., and charcoal 20 lbs. During the winter months some form of green food must bo supplied each day. Alfalfa or clover hay, mangels and sprouted oats are excellent. Oyster shells and t,iit slioiiKI be kept before the birds at all times. Clean water to drink is very necessnrv. VALUE OF THE HOME PAPER Review of Reviews: Country week- lies are pre-eminently the home papers of newspaperdom. They are not hur- riedly scanned while men travel to business, then left to brakemen to gather up. They go dire«tly to homes where their reading is a duty as well as a pleasure. Hence their peculiar value as an advertising medium. ALPINE HOPES BLESSED. Swiss Alpine climbers, who in most cases, are godly men, at the beginning of the climbing season, bring their ropes and lay them at the foot of the mountains. Old and new ropes are piled in a heap, and then they are blessed by the pastor. Prayer is of- fered that the old ropes may still bear the strain safely and that the new ropes may prove equal to all the stress placed upon them. The guides are commended to the mercy of God that in their daily ascents they may be kept safe and that they may succor the travelers who trust in them. VEGETABLES FOB MEDICINE Watercress is an excellent blood puri- fier. Lettuce has a soothing effect on the nerves and is excellent for sufferers from insomnia. Tomatoes are good for a torpid liver, but should be avoided by gouty peo- ple. Celery and onions are nerve tonic. Spinach has great aperient qualities and is, better than medicine for consti- pation. Beets are fattening and good for people who want to put on flesh, so are - potatoes. Parsnips possess the same virtues as snrsaparilla. NEW FALL HATS IN EMBROIDEPFD FELT ! .i««Jili„l .I'^i'iS't**'"" 'â-  °' hand-ambroldered felt, the brim ^Zt^^'r.^^ "5'i for design. A rather narrow band enciroHnf »i?i. fi?hiI^..*"K ^f**** '° "â- *"'^ "^^^ «"<»» 0' the ribbon flntehed JII-.1 uK'..'n"l •*?"â-  ^^ tassels. The under side of the brtm li wfnwil A? «^if;ii° fl!""' i»'-«lerably piak or blue, giving a b«au. tifui ca«t of reflMt«d llgbt upon tho (aoe.