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TH rLHHBTOH AOTAVOl Excels All II For Purity, Flavour and Aroma SAUDA n OT'ZS â- 71« II you have not tried it, send us a post card for a free sample, stating the price you now pay and if you use Black, Green or Mixed Tea. Address Salada,Toroiito How To Assure a Supply of Clean Milk The Barnyard 1. It should be well drained clean and dry and should be as much shel- tiTi'd as possible from the wind and rold. There should be no pools of stagnant water or urine therein. 2. Manure should not be allowed to collect in the barnyard and should not be at any time in contact with the btable or milk-house. The Stable I. Cow stables should be well light- ed and ventilated. The ventilation should be preferably be from the top. :!. There should be at least 400 cubic feet of air space for each cow, other- wise extra ventilation should be pro- vided. â- i. Walls and ceilings should be kept clean. The stable should be white- V ashed twice a year, and more often if necessary. 4. It is desirable that the place v.-here the cows are kept be used for no other purpose. A cow barn should not be used as a storage place for straw, 1 ay or other feeds, or as a wagon or tool house, as the dust and dirt which iK-cumulates in a place of this charac- ter is liable to drop into the milk while it is being drawn from the cow. a. The ceilings should be so con- structed that dust and dirt therefrom shall not readily fall to the floor or into the milk, if the space over the cow is used for storage of hay, the ceiling should be made tight to pre- vent chaff and dust from falling through. i>. Stable floors should be made tight fiid smooth and be of some non-absorb- cut material. Dirt or earth tloors and •gutters cannot be tolerated. 1*. The flooring where the cows stand sl.ould be short enough so that all ma- nure will be dropped into the gutter jiml not upon the tloor itself. 8. The floor should be swept every day, but not before milking. 9. Cement gutters and mangers are J' re best, as they can be more easily kept clean than if made of wood. 10. The manure gutter should be from six to eight iuches deep and should be kept at all times fairly free from manure. II. Manure should be removed from the stalls and gutters before the morn- ing milking and also before the after- noon milking, where the cows remain in the stable all day. 12. The use of laud plaster or lime is recommended in the gutters. j 13. Allow no strong smeiuug mate- rial in the stable for any length of | time. Store the manure under or out- 1 side the cow stable aud remove it to a d'stance as often as practicable . 14. If individual drinking basins are used for the cows they should be frequently drained and cleaned. The Cows. 1. The cows should be kept clean end free from disease. 2. Have the herd examined at least twice a year by a skilled veterinarian. Never add an animal to the herd nntll certain it is free from disease, espe- cially tuberculosis. 3. Promptly remove from the herd any animal suspected of being m bad health, and reject her milk. 4. The cows should be groomed daily, and all collections of manure, mud or other tilth should not be al- lowed to remain upon their Hanks, sides, udders or bellies. 3. The clipping of long hairs from the udder and the right side of the cow is of assistance in preventing the collection of filth, which may drop into the milk. 6. The hair on the tails should be cut so that the brush will be well above the ground. 7. The cows may be bedded with sawdust, shavings, leaves, straw, or some equally clcau material. 8. The use of horse manure for bed- ('ing is to be condemned. Saud or loam must never be used as bedding. 9. To prevent the cows from lying down and getting dirty between clean- ing and milkiug, a throat latch of rope or chain should be fastened across the stanchions under the cow's neck. The Food. 1. Feed libfVally, aud use only tii'sh, i>alutable t'ccd stuffs, in no case should strong snielliug or decomposed food bo used. Do not allow any strong flavored food, like garlic, cabb.nge, and turnips to be eaten by milch cows. 3. Provide" water for cattle in abun- dance, easy of access, always pure aud fresh. 4. Salt should ahvavs be accessible. The Utensils. 1. Milk utensils for farm use should bo made of metal aud well tinned, and bave all joints smoothly soldered. Neyer use them if they become rusty or rough on the inside. 2. Dairy utensils should be cleansed directly after using by first thoroughly rinsing them in water; then clean in side and out with hot water in which a cleaning material is dissolved; then thoroughly rinse with plenty of water; ">nd lastly, sterilize by boiling watet or steam. Use pure water only. 3. All milk utensils and strainers should be thoroughly cleansed by the use, of boiling water, and all cans, utensils and strainers must be ateri- !ied before fhey are used. 4. Milk strainers should be kept ex- ceedingly clean, and scalded a second time just Before using. If cloth strainers are used, several of them should be provided in order that they may be frequently changed during the straining of the milk. 5. After cleaning, utensils should be inverted in pure air. Milk utensils and cans must not be left in the cow stables, by the dusty roadside, near the sink drain outlet, and pig sty or the open privy vault. 6. Ice tubs and cooling tanks should be thoroughly cleansed by scrubbing at least once a week. 7. Kemember that the milk cans ruust not bo used to carry water for cattle or for other uses on the farm. The Milk and Milkeis. 1. Xo person having any communi- cable disease, or one caring for persons having such disease, should be allowed to handle the milk or milk utensils or assist in the ic.ilking. 2. The hands of the milkers should be carefully washed immediately be- icre milking. The hands should be tlioioiighly wasbe<l with soap and wa- ter and carefully dried on a clean towel. 3. Milk with dry hands; never al- low the hands to come in contact with the milk. The practice of moistening tlie hands with milk, or to spit on them, is to be condemned. 4. The milker should wear a clean washable jacket, used only when milk- ing, and kept in a clean place at other .imes. 5. Always brush off and wipe the udder and surrounding parts just before milking. If the cows are very dirty, wi'sh with a cloth or sponge, and then dry the udders and teats with a clean piece of cloth or sacking. ti. Milk quietly, quickly, cleanly and thoroughly. 7. The Hrst few streams from eat teat should be rejected, as this milk contains more bacteria than the rest of the mess. 8. jfll niilk drawn from the cows 1-5 (lays before and 5 days after calving shall be rejected, and also all milk irom di-seast'd cows. If any accident occurs by which a pail full or partly full of milk becomes dirty, do not try to reinedy this bv- straining, because the soluble tilth and the bacteria can- not be removed by straining, but re- ject all this milk and rinse the pail. 9. The pails in which the milk is drawn should have as small an opening at the top as can be used in milkiug. This renders the collection of manure and dust with the milk, less likely. The Milk. I. Hemove the mil kof every eow at once from the stable to the milk house or to a clean room where the air i:, pure and sweet. Do not allow milk ans to remain in stables while they ?re being filled. A good plan, if modern coolers are not available, is to strain the milk into cans in ice water which reached the neck of the can. 3. The more rapidly the milk is cooled and the colder it is kept the safer it is, aud the longer it will re- main sweet. Milk cannot be properly cooled at any season of the year ii tne air alone is expected to do the cooling. 4. Ice should be used in cooling, both in summer and winter, as very few wells or springs arc cold enough for the purpose. 5. If aerators or coolers are used, they should stand where the air is tree irom dust and odor, and on no account should they be use din the eow stable. t). Milk should always be cooled as soon as strained. If modern apparatus for airing and cooling at the same time is not at hand, the milk should be aired by tipping the covers slightly uhilc cooling the milk to 50 deg. F. in clean ice water. Precautions should always be taken to see that the water is aiiove the milk to be cooled in the cans, and that the water cannot over- flow into the cans <iud water the milk. 7. Never ship a can containing warm milk which has not been cooled and aerated. 8. If the milk is held at the farm it shoulj be store din fresh, cold ice water, or kept in a running spring. 9. The milk should be kept under shelter so that the rain cannot get into the cans. 10. Never mix fresh warm milk with that which has been cooled. II. During the transportation of the Piilk aud cans to the car or dairy, cov- ered wagons only should be used. If this is not possible the cans should be protected from heat, cold, dust and mud by a clean canvas or blanket. 12. All milk must be rapidly cooled p.nd continuously maintained at a tern, perature below 50 degrees F." A new electrie cloth-cutting device has a thiu circular knife which re- volves at a rate of six thousand revo- lutions per minute and cuts through mauv thicknesses of the cloth. HOME SWEET HOME by Earl Huxst '^MY NEW FALL HAT HAS) PEAR 1â€"^ li see wHEce i'm HOVW OO I LOOK INI w \weLL 8V OePN HATTIE thatS just what I '^^ WANT TO KNOV/ r ^ HOW DO YOO- ^^ LOOK IN iTf /\YOW ooNT see TO ee LOOKING IVERV VWELL ^^ITHER â€" »* \YO0 INSeCT- MORE M£AT SCBAPS Hens given meat, fish or milk prod- ucts in their diet will lay from 30 to 6(j per cent, more eggs than those which have only grain food and what bugs tnd worms they can pick up on free range, recent experiments made by the United States Department oi .Agricul- ture show. The birds used in the experiments vere given conditions as nearly like those on a normal farm as possible. ''he experiments were repeated under different conditions and in different yeaers to avoid, as far as possible, any cf.rror due to the varied characteristics .jf the birds. The average farmer feeds very little ii'eat, tish or animal protein feed of any kind to his poultry, and conse- qaently gets few eggs during the late full and winter when eggs are selling at the highest prices. lu the experiments conducted on the government poultry farm, pens of pul- Irts on free range were feu u mash of corn meal, bran and middlings and a scratch mixture of wheat, oats and corn. This is a greater varnety of grains than is used by many farmers. In addition the birds had absolutely free range on land where bugs, green f.cd and worms were plentiful. Other pens were given the same ration, with one pound of commercial meat scrap added to every four pounds of mash. The pullets witho>f^ the meat scrap laid only 90 eggs aprece (which is more eggs per hen than the average farm flock lays), while those receiving meat scrap average from 125 to 150 fggs apiece. Meat scrap is not produced on most farms ,and has to be bought at a hio-her price than grain. It produces eggs. t.iOugh, several cents a dozen cheaper than where no meat scrap is used. Milk nroducts or fish give as good results .is meat in increasing egg priiducHoii. CHANGE IN HEALTH FASHIONS. Oregon physicians, who are now in convention in Portland, state that the fad for operations is passing and add further that much that has been called appendicitis in recent years was uoth- in but plain stomach ache anyway. They add that it is extremely " fash- ionable to be well and hearty. It sounds sensible. It 's the latest phase of a development that has been going on for a long time. .\11 through the last two generations the feminine ideal h.ns been tending more and more strongly toward health and away from the old time fragility. The Heavens in September BY M. A. PEASE XmirOEM CANNINO. When you are ready to begin your canning sort and grade the fruits and vegetables for size and ripeness so that the cans may contain a uniform prou- uct. Cygnus the Swan, or the Northern Cross, swings high in the sky in September. It is happily one of the great figures in the heavens that everyone can recognize at a glance. The form of a cross is evident, and the figure of a swan is easily discernible as soon as one realizes that the long beam of the cross indicates the outstretched neck of the bird, while : the cross arms mark its wings. There are few constellations in the spacious firmament that exceed in beauty and interest this sparkling star group. The Milky Way trails some of its glory through Cygnus. and nebulous clouds of extraordinary forms and texture also abound in this group and ; add greatly to its beauty. , This portion of the sky abounds with birds. Besides the swan, we have I Aquila the eagle, and Lyra the falling or swooping eagle. The early Christians regarded this figure as the Cross of Calvary. It is really much more perfect in form than the far-famed Southern Cross. Outlined against the western sky in an upright position at Christmas time, j it stands as a beautiful symbol of Christian faith beckoning all beholders j upward and onward. The nearest lucid star in our hemisphere is in Cygnus. an<i is known : as 61 Cygni. This little star is barely visible to the naked eye. being of ! but 5.6 magnitude. Deneb. the brightest star in the group, is a sun of ] great magnitude. In the beak of the swan is one of the most beautiful ' double stars known. The contrasting colors, which may be easily seen i through a field glass, a.s very beautiful. To the person with binoculars or a | small telescope Cygnus offers a splendid field of streams of minute stars j of rare beauty, 'especially when the observer detects its famous Lace ! Nebula. 1 Capricomus the Sea Goat, which lies on either side of the ecliptic. Is i the eleventh sign of the Zodiac. This group is one of the few that have j come down to us through the ages unchanged, the figure of which is gener- i ally depicted with the head and body of a goat and the tail o( a fish. ' Although occupying considerable space in the sky. Capricorn is really a rather inconspicuous group, and it is. therefore, rather strange that it j should have held such an important place in the minds of the ancients. | The Capricorn, which" appears on the Babylonian boundary stones. ; the most ancient of all records extant, are practically .similar in form with ; the Capricorn of a modern almanac. It is thought that the Chaldeans i named the constellation a Wild Goat because that animal in feeding always \ climbs the hills. The sun. similarly, when it arrives in this constellation j begins to mount the sky. and hence the goat was adopted as a sjTnbol of the apparent motion of the sun. while the fish-tail symholized the rain.* and floods of the winter season. The Oriental nations referred to Capricorn as "The Southern Gate of the Sun." It was also considered the Gate of the Gods, through which the souls ot men passed at death on the journey to the hereafter. This constellation was the especial pet of the astrologers, as it was supposed to have shed its influence over the destinies of many of the kings and great men of those old days. Some writers of mythology consider that Capricomus is identical with Pan or Bacchus. The emblem of plenty, the cornucopia, horn of plenty, is also connected with the mythological history of Capricornus. Mercury is in conjunction with the sun. and will be too close to its primary for observation this month. Venus will not be very far above the horizon this month, as it is now far south ot the sun. Mars is low in the evening sky in September. It is steadily drawing near the bright star ."^ntares in Scorpio, and will later in the month pass within three degrees ot that bright star. Jupiter is now a sun of the morning, and will he seen to best advan- tage as such after the middle ot the month. Saturn is also a morning star, but is too close to the sun to be advan- tageously seen. Uranus is in the evening sky about a half-hour after sunset. It will be sen in the Constellation Aquarius. Neptune appears in the morning sky about 4 a.m. MARSHAL PETAIN'S LITTLE_ROMANCE Remained Bachelor After Losing Pretty Little Cashier Of the three Marshals of France, one, ^farshal Petain, is a bachelor, and all the candidates for the honor of being Mmc. le Marechale â€" rumor says they have many â€" have come to the conclus- '•'la that his heart ia as unconquerable as he wade Verdun. But the truth is that he lost it long pgo aud was beaten by a rival, says a Paris exchange. He ia not the cold, immovable man of popular opinion. C'nce, when he was Major and instruct - 01 at the Paris War School, he was in the habit of lunching at a restaurant {•atronized by officers at the corner of the Champ de Mars. But it was not only for the excellence of its cuisine tiiat the future Marshal went there. Perched at the desk by the door was n lovely cashier. The whole war scl)ool was in love with her, but it was sup- t osed that the Major instriittor would win over his pupils. Oue day the pretty cashier quitted i.er desk and was seen with orange blossoms in her hair, making her way to a neoghboring church. But Petain was not the bridegroom. The bride had passed him by and given her af- fections to a younger man, to whom liie Major was teaching the art of war. Not long ago the Marshal was visit- ing the country and the General in command of the district gave a lunch- eon in his honor. On his arrival at tha iiouse tho Majoi recognized iu tin- wife of his host his lost love of loug apo, now a maltuu surrounded uv lier vhildren. As to him, the war had brought honor and promotion to bis successful rival. For a moment the Marshal, who for a man of his rank is shy, was some- V hat embarassed, but the hostess put things right. With the memory, per- haps, of past favors refused, she ad- vanced to meet her guests. â- 'This time you may embrace me, M. le Marechal,'' she said; and at their esse the happy company sat down to luncheon. No Burglar Works in a Lighted Room No burglar turns the light on" when he gathers the family silver. He works in the dark, stealthily. It's honest folks that choose the light. They invite it. It's the same way with ad- vertisers. When a merchant or manufacturer advertises his product in your daily paper, he brings it into the light of publicity. He tells you all about it â€" lets it stand on its own meritsâ€" invites your attention and criticism because he knows his product is good. Keep in touch with all the good things that progressive merchants and manufac- turers are introducing and keeping constantly before you thru the advertising in your newspaper. Advertisements are inter- esting, instructive, and profitable to you. Get the ad-reading habit. NO SHELLS? ASK THE HENS S>ome so-called poultry experts have advised that laying hens do not need to be fed oyster shells Strange, isn 't it. how we have been throwing away good money needlessly all these years .' But in this as ia many other vital points I prefer to ask the most inter- ested parties, the hens that lav the eggs. And I'd like to have the experts tell me why, if laying hena don't need shells, they go for them so ravenously after being without them for a few- days. Why will a hen with chicks, confined in a coop, gorged with feed and laying an egg nearly every day, beg most insistently in hen language for something which is lacking, and then go into ecstasies when sbe sees those shells brought by someone who understands that same hen language? Why will hens persist in putting poor shells on the eggs after the sup- p"y of oyster shells runs outf Why will laying ducks gobble shells as tnough they were choice morsels if tney don't need them? And why do these different kinds of poultry prcttv nearly ignore these same shells when not producing eggs? Perhaps eating shells is an eequired habit like taking snuff or eating pie with a knife. Be that as it may, every known kind of fowl language indicates the desire for and the need ct oyster sh^Is for the laying hen. DON'T KEEP TOO MANY BOOSTERS. The poor old rooster in the farm poultry Hock has been getting an abun- dance of publicity in recent years: The most popular saying is: '-Be a booster, swat the rooster, iu the good old ?um- mer time. ' ' This helps to meet the problem of good eggs in warm weather. Seme people are also interested, how- ever, in the male birds during the breeding season, for upon them rests pert of the responsibility for strong, fertile eggs and vigorous, livable chicl 3. The head of the tlock receives most of the blame for the poor hatches of eggs every spring. The farmer thinks if the eggs don 't hatch that it is the rooster's fault and possibly buys a new rooster. The male is really only part of the tlock. Some say he is more than half the llock so far as breeding value is converned, but when it comes to the fertility problem he is onty half. Experiments have shown that one riating will make fertile m.my eggs. Usually the first egg after mating is infertile. For the next eight or ten I ilffys fertility will show in practically i every egg anj will continue to show itself in some eggs up to fifteen days. Nearly all of these eggs will hatch aud the fertile ones are just as virile on the tenth as on the second day. This .shows that it is not necessary to mate a hen for every egg, but that" the iullueuce of the male on the future off- spring will not be removed for two weeks after ho is taken from the tlock. It males mix in the breeding pen it i.s best to wait two or three weeks to in- jure purity of chicks. In New Guinea each tribe has its own particular system of tattooing the f'ody, and should a member of any other tribe imitate the pattern, it is regarded as quite a sufficient reaso* for a declaration of war between the two tribes. When internal revenue officers be- .gan to make use of the aeroplane in detecting illicit stills in the mountains of West Virginia and Eastern Ken- tucky, the moonshiners matcHied their enterprise by installing a system of wireless to give warnings of the ap- pearance of revenue sleuths.