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: â- 'USB' I Efiiicient Farming THE VALUE OP WINDBEEAK8 IN OUTDOOR WINTERING. The importance of a good wind- break cannot be over eatimated where eoloniea of b<es are wintered out of doors, since, for protection from the' l^revailing winds, it is as essential aai fxldng. j Although well-packed, colonies which are -subjected to a heavy wind blowing on them for a few hours will! have their temperature reduced con- ; â- Iderably; in fact, well-paek«d colon-' 1m which are exposed to the c<^d winds may die while those having less packing but better protection from the winds will survive. When we think of our own bouses in wind-swept areas and of the difficulty of keeping the temperature up in the best construct- ed ones, we will appreciate the nec- Msity of provriding adequate protec- tion from cold winds for our colonies. Windbreaks may be natural or arti- ficial, and the artificial ones may be either temporary or permanent. Na- tural windbreaks are considered to be the l)etter. For good natural protec- tk>n the apiary may be located in the lee of a grove of trees, young timber, an evergreen hedge or on a side hill slanting from north to south, along the top of which a hedge or fence l» located. | Artificial windbreaks may be temr porary fencee or hurd'-es, such as are used by the railroads. In which the boards are placed horiiontally with intervening spaces of 1V4 to 2 inch«i. They may be permanent fences in which the boarda are placed vertically with the above mentioned spacing be-^ tween then*. The object of tl.e open- ings between the boards is to allow- some of the wind to pasa through, thus preventing a tendency to rise and roll over the fence top into the apiary. ! The height of these fences should be approximately eight feet and if pos-i sible, placed on all four sldee of the apiary. Buildings, a* a rule, should not be wlied on to break the wind, for. they may only divert it and pos- sibly make matters worse. Apart from its advantages in winter, a good wind-| break facilitates examinations in the; summer, when without it, strong 'winds would retard the work. TRAINING OUR CHILDREN VC It is a relatively simple matter to dress a goose. The bird should be hung up, hit on the head with a short ^ club to stun it, and Immediately stuck As Bobby and Mother reached the In the back of the mouth just as a conclusion of a confidential talk. Aunt chicken is killed. . • j â-  Ellen came into the dining room and When through bleeding, the bird la caught a few words of the conversa- dipped in scalding water for a mo- lten. She looked mildly disapproving, ment, and wrapped in a sack until and as soon as Bobby was ott .or the steam penetrates the feathers, •chool she remonstrated with her which should then come off without niece. i difficulty. "When I was young, Alice, children | The goose to be picked is himg up were never allowed to brinjr home by the kgs at a convenient height, tales about school and the teacher." i which leaves both hands free. The "You mean, don't you, that they coarse feathers are dropped on the were never allowed to repeat them to floor. The down and fine feathers their elders? I'll warrant the chil- should be saved, as they meet a ready dren discussed the day's events among sale. themselves and not always to thai A handy arrangement for saving teacher's credit, either." I feathers is a tall bushel hamper from "Oh, well, of course children willâ€" "1 which the bottom has been removed, "To be sure they will," laughed and placed upside down on the floor Bobby's mother. "As long as they are near the picker. A clean cotton grain creatures of Intelligence they are go- bag is hung inside the hamper, and Ing to think about what happens in, fastened open at the top with three •chool, and as long as they think, they, or four clothespins. are going to talk to somebody about | The feathers to be saved are drop- fhe things they are thinking of. Re- ped into this, and the bag is then hung fusing to listen to a child's commenU out In the wind and sun tntil its con- and questions does not stop his think- ing, it only leaves him to draw his own faulty conclusions." "Just the same," the older woman protested, "I think it is -wrong to en- courage a child to And fault -with his teachers." "So do I, and I am sure I have never been guilty of doing that. But when T see that some problem la puz- iling Bobby I do try to help him. solve h, whether It concerns school or other things." "This noon he told me that Miss Larson had been unfair. I suspected one of those cases in which a child does not perceive all that lies back of a punishment or reprimand, so I en- eouraged Bobby to tell me the whole •tory. I do not think he felt that he was being encouraged in fault finding. "It was as I had suspected. While I could see the reasons for Miss Lar- aon's action, Bobby in his inexperiMice tents are thoroughly dried and aired. Preserving Poultry Manure. | It often is necessary to hold poultry manure for a considerable length of time before it can be applied to the land. How to hold it with a minimum loss in fertilizing value is important. The quantity of manure which can be collected and saved varies with the breed, age and sex of the birds as well as with the ration fed. Available data seem to indicate that it is safe to esti- mate a hen's night droppings at from thirty to forty pounds a year. On the basis of a hundred-hen flock this means an annual poultry yield of nearly two tons of fresh manure, which is by no means an inconsider- able quantity. The method of preser- vation should be aimed at preventing a large loss of nitrogen, converting the product into a more nearly com- plete fertilizer, and so improving its 6£021£S Are You Kind to Pussy? Active cruelty to an animal is a very dreadful thing. It is not only dreadful, but cowardly. We do not believe that any of the boys and girls who read this column would be guilty of deliberate cruelty to their pets, but unintentional cruelty is just as hard to bear. Do you like having your hair pull- ed? No? Well, your kitten does not, either. Neither does he like having i his tail pulled, as the tail is a very sensitive part of his body. Would you like, when you are curled up sound asleep in bed, having some- one dump you roughly on the floor, because he wanted the bed? Certainly not! Then do not do it to the cat or Sir Gilbert Parker ' dog. If you must have the chair or AiiKlo-Canadlan author, who suffered cushion on which they are sleeping, severe Injuries when knocked down by waken them gently, and place them on an automobile at Aiken, South Caro- the floor. Una. Do you mind the day yoa had a â€" <fc â€" bilious headache from eating too much Progress in Hog Grading. ««"dy? How would y.,« have liked ^ , ^. ^ „ , ... daddy to have pulled you off the sofa. During the past fiscal year, it 1«, ^ssed you in the air. insisted on pull- stated by the Hon Mr. Motherwell , ^^ ^^^ ^^^ , , Minister of Agriculture, In his report ^ ^ wouldn't do such a thing! of the work of his Dept.. hog grading ^ ,^^^ ^^ j^ ^ ^^^ ^^^ m practice has been so well establish- ^j^^^ ^ats have their off days when ed that packers' buyers and live stock ^j^^ ^ ^^ ^^^^ ^ ^ p^^^^ oonunercial men of^ various stocky ^^^^ j.^j^ ^^^.^ ^^, ^.^^ ^^^ Ti\w,f ^5«T, ^^"'"cM »«*' ""d they want to Just be quiet ed with the official hog grades. Ship-] ^„^ ^, ^ ^^^ ^^^ ^^^^ ^^ ^^ pmg agents and drovers through the^ ^ ^j^^ ^^^ ^^^ hate It just continued grading of hopi at all mar-, ^ ^„^^ ^^ ^^^^^ â-  ketlng centres have learned the, jj^^ ^^^j^ ^^^ ^ ^,j. ^^ weights and types of hogs designated ^^^^ ^^^^ ^^^^ ^^j ^^ j,^^^ to the various grrades Farmers also, ^^^ ^^ j^fj ^, ^ morning's break- through contact with buyer and ship- f^^^ ^^^^ to-morrow, after It h.id per and through the medium of meet- ^^ j^^ ^^^ ^„^ ^^^^ , g„^ ^.^_ mgs and demonstrations, have come ^gting! Yes, of course, but did you to realise more and niore what ia r*; wash out the cat and dog's dish and quired m the select bacon hog both, ^j^^ ^j.^^ j^j^ j^ ^5,,^ morning? from the standpoint of type and fin-, ^^^^^ jjj ^ j^y^ ^^^^ .„ ^^. ish. This knowledge on the part of drinking cup? How would you enjoy trade has permitted of steps being ,t, ^n a very cold day, to be sent out taken to simplify the grading methods ^ play in the yard, then to have at stock yards and packing plants J ^^tj^e^ j^j, the door and go upstairs, Similarly the fact that farmers and forgetting all about you, while you drovers are now acquamted with the ^^ivered and cried at the door for a pades of hogs has permitted of the ^^pi^ of hours? Mother never does buying and se.lin| at many country g^^,, , t^j^ , ^o, but that Is what you points on a graded basis with general jij ^ poor little Fluffy. You took him satlsfactton to producer and buyer ;,„„ ^ ^^^ ^„gj,j„„ ^^j ^ ^.^ ^^^ The grading system has proved Itself ,n the yard. Then you fontot all a practical iriethod of trading in hogs ^bo^t him, while he wailed pitifully to and It has the further adyanta^ of ^ in. Never forget that animals greatly improving the quality of the ^^^ live with people grow like people, hogs of this country Hog grading ^^d dislike discomfort as much ^you statistics. It IS claimed in the report, j^. You are to them what mother and show the percentage of select bacon j^j „e to you. They depend on you hogs to be 14.97 per cent, in 1923 But ^^ ,^. ^o not be a piker and fail these statistics, it is further stated, them do not tell the whole story in so far asi ' ... analyzing the figures pertaining to| She Did a Good Job. the marketing of commercial hogs. ^ir, . j i, 1, , ... . ^ CANNING .MEAT THE YEAR ROUND BY JOSEPHINE WYLIE. The butchering 8e:iSon on the farm oughly sterilized for sixty minutaa usually begins with the first steadily under fifteen pounds' pressure or two cold weather, wlien the porkers are hours in boiling water. The loin may killed. But it is not necesuary to wail also be rousted and canned till this time for the meat canning Cook the feet and hocks from on* supply. Fried chicken out of the can porker till the m^at drops from tha is quiie aa good as the freshly prepar- bones. There should be just enough ed, and it is certainly desirable to water to cover at the beginijing. When extend the season of this famous farm cooked remove the bo.ies and add one dish. tablespoonful of mixed spices and a Fryers are at their be-st for canning half cupful of vinegar and simmer for whtn weighing from Uiree to four h'lf an hour. Pick hot into cane and pounds, although they may be canned cook forty minutes under ten pounds' much younger, according to family pressure or eighty minutes at boiling, tastes and traditions. This is a delicious meat dish sliced Chicken for canning ia prepared in and served cold. When canned in tin much the same way as for immediate cans this meat comes out in nice jell- serving, except that the stick end of led cylindera all ready for slicing, the drumstick is cut off to facilitate Otherwise it can be heated and re- packing in the jar. The breast bone molded, is cut In two crosswise if large. Roll preservino beef. In flour and brown well on both sides. The pressure cooksr and the other A tabjespoonful of butter added to canning paraphernalia won't have a the fryings 'will give the meat a de- chance to get rusty or even need dust- lectable golden brown color. Season ing ofl", for there's fresh beef In the with salt and pepper and pack hot house by December or, at the latest. Into the jars, pouring over any excess February. There's no end to the list fat. Livers and necks are not canned of good things to be canned here, roast Quart jars or No. 3 tin cans are beef in brown gravy, steak, meat rolls, cooked ninety minutes at flfteen beef birds, Swiss steak, beef stew, pounds' steam pressure or three hours croquettes and Irish stew, in the boiling water bath. In the The club and porterhouse stealci can case of the latter the water should be be canned with the bones left In, but at a bubbling boll all the time. it is best to remove the large sirloin Chicken fricas.see may be made bones. Sear steaks and without wait- from the cockerels or year-old hens, ing for them to cook season and pack Cut the chicken up as for frying, or into cans and pour on the hot pan the meat may be cut from the bones, gravy. Roll In flour, season and cover with Cook fifty-five niinutes under fifteen water In the bottom of the pressure pounds' steam pressure or two hours cooker or in a kettle. This is cooked in the water bath, â- until the flour and liquid have made a | Round steak, cut in inch-thick slicee, gravy over the meat, which takes ia used for making the meat rolls. Ona about ten minutes in the pressure cut will make four pieces for rolling, cooker or a half hour at boiling. Pack Finely minced onion and a slice of Into the cans at once and cook the bacon Is placed on each and the whole same length of time as for fried rolled up and tied firmly with a string, chicken. | Brown in hot fat on all sides and pack DEHJCious PORK RECIPES. ' Into Cans with the pan fryingrs. Cook Plain boiled chicken is put into the in the cans the same length of time jars uncooked but ia not at all plain as for steaks. when opened and served up hot with Beef birds are rrrade like veal birds dumplings and cream gravy. This with dressing rolled and tied up in- sert of canned chicken makes delicious side. Round steak is used for this, salad and is also usable in sand'wiches and the method of handling is the and chicken pies. Salt and pepper are same as for meat rolls, added to the meat and the jars are The round is also used for Swiss filled with boiling water or stock made steak. Place meat on a board and by cooking the feet and perhaps the pound flour well into it with the edge tips of the wings. This will form a of a saucer. Sear on both sides ajid jelly on the meat and can be used as just cover with water and allow to an aspic jelly or for gra'vjr or broth, simmer for half an hour. This requires ninety minutes cooking! Finely chopped onion may be spread under pressure or three hours in boil-' on the meat at the beginning of the ing 'water. simmering process and tomato juice has typified the type of the thick-! nature did when she Invented and smooth hogs to a marked degree. Quito ^""f ^.-^^ured milk. So far as our a percentage of these are now ap- ' ^r'^'^f^ ^\'^ appears to be the proachlng the select bacon standard ^"^ Prf duct she made solely as a and in consequence thereof produce a ^^^1 J*"" wi««cres have f al en far much better carcass. The average! *f * ° , ••^P'"°^'"^'"» [* artificially, finished weight of both the select ba-' ^"^ ''*•' wonder-work she seems to con and thick-smooth hogs indicate ^^^^ T? "** ^ar into the endless that farmers are paying close atten-' '^*'â„¢ -"'^ ^*'' "^**'°" ^'^^^ blending tion to the correct market weights. eoald not possibly be expected to. If 1 mechanical condition that it can bo ht noticed the incident at all, he could DOt have done otherwise than mis- )adge his teacher. I talked 'with him • long time about it and at last his â- anly little soul caught the larger vi- iion. For the first time he has sensed Ike truth that there is something big- fir and more important than the indi ^Mnal applied 'with a manure spreader. As has often been pointed out, hen manure Is a one-sided nitrogenous fer-. tillzer. Furthermore, as usually man-: aged, perhaps half or more of Its I nitrogen Is lost before It is applied to i the land. This waste can be prevented j by storing the manure in a dry place -that Is, the welfare of the 'and mixing with it something that Soup. He went back to school satis- ! will hold the nitrogen and some dry d with his beloved Miss Larson ' material to act as an absorbent. I •gain and with something added to his 1 The Maine Experiment Station has Ideals. If he and the other children { recommended acid phosphate and 4iaeuss the incident of the morning ! kainit as materials which -will prevent MBong themselves Bobby will, I am the loss of nitrogen and alao help to Mie, present Miss Larson's side of the , balance the fertilizer sw that it la â- aestion and stoutly defend her. So more nearly complete. I am well pleased that Bobby brouj^t lit little grievance to me, and if Miss lATBon could know the whole story, lam sure she would agree with me." Aunt Ellen was only half convinced bot hesitated to say so. For example, it is pointed out that a' mixture of thirty pounds of hen ma-' nure, ten pounds of sawdust, sixteen pounds of acid phosphate, and eight pounds of kainit would carry about 1.25 per cent, nitrogen, 4.5 per cent. "Well," she remarked at last, "I phosphoric acid, and 2 per cent pot- don't think you have a very easy task 1 ash, which used at the rate of two tons •kead of you If yoo are going to try [ per acre would furnish 50 pounds of to help Robert solve every problem nitrogen, 185 pounds of phosphoric that troubles him all through school." ; acid, and 80 pounds of potash. | "Oh, as for that," replied the young ! *- ll?!?^/v 7J1'*' =*'LV'*"^.v* ''"**^i Feeding Hardy Perennials. Died that being Bobby's mother was „ - / â-  1 ^ j 1 ^^.^ *«. k- .« -.«. »..!. k«» T .~ One year my .sister planted several floing to be an easy task, but 1 am , < - •m. i_ Kg it one thaT I. truly worth t^S.f. ^^T. I'l^ ^^.^.t wUle." Stale bread, free from mold, has a fMding value equal to wheat for hens. years and bloomed nicely, but after that they refused to bloom at all. I suggested a good mulching of rotted manure with plenty of bonemeal add- ed, and the foiiage became dark and lustrous and the plants set buds by the dozens. It was a case of starva- All hardy perennials that spend As an investment, the hsn leads. Ifkd fact that the stock Is always in ' tion. dvnand, the shares are accessible to years in the same spot need frequent Mhoae whose means are limited, and feeding to do their best. Some will 4Im dividenda are declared with regu- j bloom on, but they will be enough â- trity, maka her a laadlng and favor- ' finer if fed, to make it worth while. Pi atock in the markets of the world.' Poultry manure is ideal as a top- » â-  â-  â-  I dressing for the hardy border, but To clean harness, first soak thor- ! more organic matter is needed. Mulch- •â- tUy in a 'washtub three-fourths full ing with rotted manure and straw •( warm water containing a handful r from around an old strawstack serves Sf lal aoda. Scmb each piece with a' and is not objectionable. Most peren- ONe end of the piece placed j nials hide the mulch soon in the the tab so that the dirty 'water spring. Bonemeal may be mixed with WiB ran 'nto the tub. While harness . the rotted mulch or it may be sprink- li 1(111 wet, apply h«m«M oil with a led about the plants and worked into tug or •ponga. â€" Ithe surface soil. â€" Agnes Hilco. | so delicately all the elements of this outstanding panacea for making AC" C »• ' 1. %M cf strong and revitalizing the human rire tLXtingUISher May 5ave body, that her strength a?if» skill could Your Home. , not compound another equally nutri- "Now, where are you going to put' *^°"^ ^^^ health-restoring product, it?" asked the fire extinguisher agent, i Fortunately, we find the leading He had driven 20 miles over our coun- """^^^ °' "^^ depending more and try roads, car packed with the useful ^°^^ "P^" '^'"^ °^'^®'* "^ ^°^^- 2"* cylinders, at the beginning of his day; '"^ maximum of its usefulness is still but he had left one, or two, or three * ^^''^ "^^^ ''"' *"<^ '* "^'^ require in almost every farmhouse at which '"<"'^ °"° '"°^® •** education and pro- he had stopped. 1 motion to attain the fullest benefit of On my lawn he had crumpled some! "**^''°.'' f^^'^'^e ^.xcess when she paper, soaked it with gasoline, andj^"* ^^^^ i nto the m ouths of men. had touched a match to It. But the «•«««;..» P-'-.k 1U...» !-. fierce blaze vanished as If by magic,! keeping hresh Meat in when the swing of the red tube had Winter. scattered the chemical on it. Not even I am wondering if some of the read- the young grass was scorched. I washers of your paper would be interested convinced. ; Jn my method of keeping fresh meat "Why," said I, answering his ques-' in winter. This method can be used tion, "in the kitchen, I think. It's al- ' only when there is snow. This is how most the only place where a fire would 1 do ft: be likely to start, now that we have ! First, I see that the meat is frozan the electric lights. Why not hang it hard. Then, in the bottom of a barrel, near the stove?" j 1 lay a thick layer of clean snow and "By no means!" he told me. "You on it a layer of the meat. Care is want a stout hook to hang it from, i taken to keep the meat away from and you want it close to the door lead- the staves of the barrel and to fill this Ing into the kitchen. The best place space with well-packed snow. Another Is right on the door-frame. You see, j layer of the snow is then added and if it's near the stove, and fat boils on this goes the second layer of meat, over and catches fire, or a coal falls This process is continued till the meat out and sets the floor afire, you have is all down, or the barrel is nearly full. to chance burning yourself before you when a good thick layer of snow is can reach it. That's where half the put on top. A heavy cover should mistakes in placing an extinguisher then be placed over the barrel to keep are made. Folks don't stop to think dogs and eats from getting at the con- where fires may start, and how they'll tents. The meat can be taken out as get to the tube without risk." | needed, but in doing so make certain a.| 'J," â- *. . each time the meat is removed that DUVer rox Inspection. ; the top is again covered with a thick In his report of the work of the layer of snow. Place the barr?l some Department for the past fiscal year, where in a shady nook where the con- the Hon. W. R. Motherwell, Minister tents will be kept cold.â€" R. S. J. of Agriculture, stated that during the I * ♦ silver fox inspection season which be-j As a compliment, the Lord Mayor gan about the middle of Spetember "^ Lo'^^o" is always an .Admiral of the and ended the middle of January,! Port of Lpndon. With corn husking well under way' and pulp may be used instead of the first pork butchering takes place,: water. This is processed the same for buskers require plenty of meat.] length of time as for steaks. There are almost as many ways to can' Flank steaks may be rolled 'with pork as there are methods of cooking dressing on the inside or smothered It. The loin and rib chops are fried in the following fashion: Sprinkle the brown on both sides and canned with ttottora of a well-grreased baking pan the pan gravy and grease poured over, with onion and parsley and on it place Quart-size cans and jars are cooked the flank steaks. Brush over the meat sixty minutes under flfteen pounds' with a little egg oUghtly beaten with pressure or two and a half hours in water, and then spread somo more of boiling water. the chopped onion and parsley on top. Canned spareribs served up 'with Add stock from boiled meat or bones, sauerkraut are tantalizing to smell just barely covering the meat. Place and better to eat. Cut the ribs in in a hot oven, uncovered, and bake sections, two or three ribs to a sec- thirty minutes. The stock may ba tion, or roll them to fit the cans. Add thickened now or when the cans are seasoning and fill the jars with boil- used. Small new potatoes cooked and ing water. Process eighty minuti's added to the thickened gra'vy and tinder pressure or three houi-s at boil- pcured over the steak will make this ing temperature. an excellent one-dish meal. Carrots Hams and shoulders may be roasted and turnips may also be used, or boiled and then sliced and canned, Beef stew may be made from the or the meat may be first cut into siz- lower part of the round, the shank or able pieces before cooking. This ia bet- the less choice but very nutritious cuts ter when the meat is roasted than as the brisket, neck, plate or navel, when boiled, as so much more of the This is packed in the jars cold in meat juice is lost in the water. This chunks or cubes, seasoning added and is canned in the pan gravy or -stock, a bay le-if placed across the top and There is usually enough of this to the jars filled with boilini? water. Cook cover the meat If waf*r has been three hours in boiling water bath or added during the roasting, but it will ninety minutes under fifteen pounds' keep without being covere<l if thor- pressure. THE USE OF LEISURE about 10,000 foxes were inspected,! tattooed in the ears for identificntron i and duly registered in the office of .Australian apples sold at the Brit- ish Empire Exhibition totalled op to the Canadian National Live Stock Re- , a weight of over 1.500 tons. cords. That brought the number of; St>eaking at a procery trade lun- registered foxes up to the end of cheon. Lord Leverhiilme visualized a March last, beyond the 20,000 mark, time when grocers wou' i he asked for The inspection of foxes and their "a quart of electricity" and would be registration in this manner is claimed able to "supply the right kind to drive by the Minii«ter to be doing much to a mangle or do the cooking." stabilize the indu.stry as it is a guida ♦ to beginners who are assured when; Britain's smallest house is at Con- they purchase a duly registered fox way Quay, North Wales; it has a that they are getting an animal of at f vontagc of 6 ft., is 10 ft. 2 in. high, least fair quality and bred to type for =»"•* measures 8 ft. 4 in. from front a number of generations. { to back. j It Is said that one of the seven great objectives in education Is the ! training in a worthy use of leisure.' This is becoming jin objective of greater importance as the trend of the age is toward greater leisure. Modem machinery ii» enabling one to do his tasks quicker than in the days of crude mtthods. Thus, the working day is shorter for the working man, and even for the farmer, wo believe. But regardless of whrther it is or not, there is n period of farm leisure which we are now approaching. It is tho time when outdoor farming activi- ties must u.'ually be confined to the doing of chores and other necessary ilaily duties. If is the time when con- structive activity can be greatly re- placed by thought. The use of thi.s time !.•» what should recive considera- tion. It should be- made valuable to us individually and to our work. Lel.'ure has helped ;o accomplish many things. More thsn o;ie great man has made It help him get an education, many promir.ent authors have written their best books during the time free from other activities. Leisure has helped many gain fortune and fame; it has also taken nia'ny to the dregs of despair and th° mire of life because they did not know how: to use it. ' Time Is the most pre:;ou? element in our lives, for it is what we do with our time th»t determine* what wo get out of our lives. , It would be inappropriate for ua to; suggest what one should do with his time this winter, but we write this suggp.stion regarding the use of leis- ure as a reminder that It can ba wasted, it can be worse than wasted, or it can be made useful, helpful and interesting. Your use of it will de- termine what you get out of It. -«â-º Du8t Bath in Winter. Leaves make light scratching ma- terial better than straw, and it is surprising how largo a quantity of dry leaves can be stored in a couple of I barrels or a large box. I .Some farmers save dry earth for their htns' winter dust bath. This la ' work that does not take much time and it is certain thiit hens need a char.ce to dust themselves fully as much in winter as in summer. There was a time when farmers didn't take much stock in the -winter dust bath, and one winter when the dust box was empty for quite a while, and -was filled again with loose dirt found in a shed during a warm spell, the way in which those hens tumbled over one another wanting to roll in the dirt at once, opened our eyes to their needs in this respect. They wore simply wild to get into dirt ai:d make it fly. i^ome say that hens will not use this dust bath in wirier after it is provided, but ex- perience taught tliflPerently. It is ssid that coal or wood ashes placed in a dust box will cause scaly leg. This i.-! a mistake, but no doubt the dirt i« better th;<n ashes for a doat bath. Exercise produces warmth, provides pleasur*' and promotes health. There- fore, it is well to let hens hunt in a deep litter of straw for all the;.- jpatn. Hens love to scratch. They do it Intuiti'vely.