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aea HARVESTING AND STORING POTATOES •v.. ? •am Care in Harvesting and Storing Means Better Returns for This Year's Crop. BY H. C. MOORE. The more general adoption by the ed aJong on the hare conveyor chains, growers of go<^d cultural practices, such as early planting, closer spac- ing, US3 of certified seed, etc., should r««ult in better matured, brighter po- tatoes of excellent market quality. The advantage*, however, of favor- able weather and careful growing will be lost if the potatoes are carelessly handled when harvested and stored. The market wants bright, sound, well- graded potatoes. Poorly graded stock showing fork punctui-ee, bruises and other blemishes resulting from care- less harvesting and poor storing, causes Ontario growers enormous losses every year. The following sug- gestions should aid growers in handl- ing the 1925 potato crop so it will market to the besit advantage. HABVESTING. Delay digging operations until the vines are matured or until they are killed by frost. The tubers separate more easily from dead vines and are less apt to be injured than when the crop Is harvested while the vines are still green. Digging operations should be started in sufficient time, however, so that the entire crop can be harvest- ed and stored before freezing weather sets in. Usually the ideal harvesting season is only of a few days duration. This necessitates having sufficient equipment and labor available to shorten the work as much aa possible. Every precaution should be taken to avoid field frosted potatoes. No other factor causes more worry and loss to growers, warehouse men and dealers than chilled or frosted potatoes- As far as possible do the digging on cool clear days when the soil is comparatively dry. Wet soil sticks to the potatoes and often causes them to rot in storage. they will be bruised. Slow, steady driving of the digger is important in preventing serious bruising of the tubers. The dug potatoes should be left ex- posed to the sun and air for a few hours until they are dry and their skins toughen. They should never be left exposed, however, to cfaiillng tem- peratures. When picking up the pota^ toes, very effective grading can be done if the badly bruised, ill-shaped and cull stock is left on the ground to be picked up later. Where weather conditions and time permits mechan- ical sorters can b>e useS in the field to good advantage. Special efforts should be made to eliminate as much as pos- sible of the unmarketable potatoes from the stock that is carried to the storage cellar. This will make for a To keep the potatoes in a dormant condition and to prevent wilting and the development of molds and rots a uniform temperature of thirty-flve to forty degree* F. should be maintained throughout the winter and spring High storage temperatures catise a heavy shrinkage in the potatoes. If fcha temperature is much above forty degrees R the tubers wilt and sprout during the late winter and spring months. High temperatures also favor the spread of molds and fungous dis- eases which make the skins of the tubei*3 dark and in some caaes causes rotting of the flesh. Temperature much below thirty-five degrees may cause the potatoes to have a sweet taste and darkened flesh. Chilling of the potatoes is apt to take place at temperatures of thirty-two degrees and lower. Store houses should be equipped with reliable thermometers. Many of them now in use in potato cellars are not accurate. Potatoes in storage require fresh air to keep tliem in good condition. Lack of fresh air may cause blacken- ing of the flesh (black heart) and sur- face breakdown (button rot). These conditions were quite common last winter and spring in^jgoorly ventilat- better looking xt of potatoes when it ^ . 'i.._„ _ j • i -^ i • * . , . J J *. 1 -..1. lu *" ceJars and in large bins of pota 13 later graded to comply with the ' standard grades. Pickers should be cautioned against throwing the potatoes into the crates. Serious bruising results from this practice. If the potatoes are hauled to the storehouse in crates or bags in- stead of in bulk they will be less toes that were not properly aerated. Some of the better types of storage cellars receive their supply of fresh air through one or two twelve to twenty-four-inch concrete flues at the floor line. The intakes of the flues are generally placed from 60 to 100 '*v!;«';*^#'^''''^ bruised. In many cases the hardest ;'*«* ^'â- Â°â„¢ ^^ «^"«'". The flues are THE CITY OF QUEBEC A3 SEEN FROM THE AIR The above photo, taken by FatrcUlid .\erial Surveys Co.. of Grand' Mere. Que., ^veo a splendid birdseye view of the Old City showing the Chateau Frontenac in the foreground, and Dufferln Terrace, the Citadel and the St. L«iwTence River winding Its way up to Montreal. SSi^,;S ?-?â€"iS^7i'E£l^^;?!r- -^^ "'"' '"'â- â-  SIX MINUTES FOR BEAUTY'S SAKE ,g operation is over I -"^•~"*^'>- '-â- ;'"'; •â- "â-  ""<> "" "» iiiv»uTrioL- .. gp^A and tnh'« tstnrlf tb« mwha-ncal trader The iniurvl®*^ ''y ^^^ ^ime it reaches the cellar. ' %f, ^""^ ^'''':f *"^''' ,^ ^ , , the mecha.'ueal grader. ine injury | ,^j^^ ^^^^^ _^|__ .^ ^_^___._^^ ^^,_ ^^ ^^i The storage ee.lar should be kept as done them "at this time can be mate- [ T^^^^ ^_^.± ^}^_}_tlt'''}^ *1'«"^*!' "^ i dark as possible so the quality of the jes will not be impaired. Light channels aw^^cove^ "^Vwooden i '*^^ the potatoes to green and de- rially lessened if the grader is of the p|j® ^^''^"^ **''^''^'' ^^" ,f '^^.'^.^'^-'ilF'^ Vtatoes wU not be impaired continuous^ belt type instead of the j ^Jj^lJl^^jf P'l^„^.^i^^ ^ItJ"'"!-..?* m^Paired shaker screen type. Padding the grader hopper with burlap and run- j f J''*^ ^^l^ ^. ^^^^ the'air can rise ning the grader moderately slow will '^'?â„¢"f h. ^^\ '""S- Ventilators are help save the skins and will make for' Pf_f_^ L".:*'!*_f5°A '"'•"'''_ """"y", *'?*i brighter colored potatoes. bitter taste. BY ROCHELL ROGERS. The country woman who has not a i Then dip the first two fingers of great deal of time to give to the beau- 1 each hand into cleansing cream. It is tifying rites of cold cream and cos- ; not necessary to uso a gi-e.Tt d«:il of metic aids but who, nevertheless, : cream. Very iittlo wiU do. ' Hold the heated moist air to escape. All airj I-lm«r tr* On H* values a good complexion, will be glad | fingers stiff, and with a firm, hard fiues and ventilators are provided! now tO l-^Jen a rllVe. i to know of a six-minute beauty treat- j pressure â€" the firmer and harder tho with dampers and the entire ventila- 1 We never open a hive from the ment many of her city sisters are sue- ; better â€" literally press the cream into under the control of ; front. The natural home of bees is in cessfuUy using at home. ' the skin, always holding thp face as I a cave or hollow troe, and tlie idea of ^ Disfiguring blemishes, coarsened, ; directed. Press â€" press! All ovi^r the neck and face, except over the eyeliiis How to Open a Hive, STORING. Nothing but sound, dry potatoes re- 1 tion system is latively free from dirt should be plae- ; the operator. Use care in handling the fork and I ed in storage. Potatoss that are wet. Large pil>3a or bins of potatoes j an intrusion from the rear seems to rough or prematurely wrinkled skin â€" ' digging machine to prevent injuring i and dirty are likely to heat and rot. , should be provided with ventilated di- take them quite by surprise. i unless caused by depleted heal'h â€" the potatoes. It is not uncommon to i Growers and warehouse men should ^ vision walls spaced at intervals of six) As soon as the cover is gently lifted will yi«ld to this daily care. ' where a vciy gentle patt'ng is I)e3t see many lots of potatoes showing | take pain.s to keep all lots of potatoes â-  or eight feet throughout the piles. | up, a puff of smok^ is blown into the Besides the necessary sis minutes, i Press until the arms achel Tha hard- fifty per cent, or more injury result- 1 that are clijlled or frosted out of the; These walls can bo made of two by | hive, and tha bees become completely each night and morning, the requisites ; er the pressure tho more cream is ab- ing from, fork pricks, digger cuts and I warehouse. Such stocks should be! six-inch uprights with one by four-! demoralized and act as they do in any for this treatment are few â€" a cleans- sorbed â€" the greater the stimulation, bruises. Such stock keeps poorly in ! kept on the farm. i inch strips nailed on the edge. A one- 1 emergency â€" fill themselves wth honey ing cream, a tissue builder, an astrin- ; It is active circulation that causes the During the first few weeks of stor- inch space should be left between each â€" so as to be ready if it comes to gent lotion and a supply of very soft- 1 pores to throw off the clogging matter age potato3s go through a sweating strip. The ventilator wall should reach 'abandoning their home, to take enough textured cloths. The details of harvesting should be j process. Much head and moisture is ' from ths floor to well above the top j with them to make a start i:; house- 1 Thoi;o who know ihe how and why closely supervised. A careless man j given off at this time. Window.s ari | of the pile. There should be suffi- i keeping elsewhere. ' of complexion care warn against bath- with a fork can cause the grower a j doors should be left open nights dur- , cient .air flue.s and ventilation walls I Xow, when filled v.'ith honey a t)ee ing the lacs with soap and water be- big loss in a short while. Keap the; ing mild w;;ather so that the warm' throughout the pile so that no pota- rarely stings, and this, combined with cause of its tendency to roughen and plow of the digging machine deep nicist air can escap?. Thi temper- toes are farther thiin four test from 'the panic, so breaks up the organized enough to avoid cutting the potatoes ' at u re of the storage cellar should be a supply of fresh air. This precau-j ''spirit of the hive" that manipulationi and to carry some soil over the con- reduced to forty degrees 4. as quickly ticm will help eliminate blackheart, { are performed with ease and comfort, veyor rack. If the potatoes are bounc- ' as possible. ' button rot and other forms of break- ; â€" H. V/. Sanders. storage, becomes dark colored and is not wanted on any market. i dissolved by the cream. I Next, remove the cream, remember- ing â€" while holding the mouth open ; and lips drawn over the t?eth â€" that ' removing is as important a process as Found! Andy Gump Sho^ws Up At Last Laugh with him every evening In the Telegram JOY REIGNS iu the Gump household again! Andy, tlie breadwiiuror, has bot-u t'ouud. He's back in Toronto again â€" this time iu The Evening Telegram. And he's here to stay â€" with a bagful of new ideas, every oue of them a sure laugh-producer. A NDY has been missed. No doubt of that. "**• He's tlie most famous comic strip cliar- acter in are over. Min will Tclcsrram. tlie wocJd. But the d.-ivs ot worry Kvcry evening, .Andy. Chester and entertain you in The Eseninp l^EEDLESS to say, The Evening Telegram ^^ is ;)roud of its latest comic strip. .Andy's admirers arc legion. Rvcrycnc in Toronto^ in Ontario â€" knows liiin. Everyone is happy to laugh with â€" and atâ€" this unique 30th cen- tury philosopher. The Greatest of all Comic Strips Now in The Telegram Twe!ve Other Comfc Strips and Mirth- Provoking Features Every Evening The Eveidtig Telegram Read in 5 out of 6 Toronto homes â€" -Read in every County in Ontario. Toronto â€" OntarIb ^: irritate the skin. Instead, cleanse it applying the cream. Tissues must with a solvent cream that will pene- not be damaged. Lines must not be trat? the pores and remove the dead rubbed in. I oil and other clogging matter. 1 never lse harsh towels. j With the cleansing cream is u.sed a With the soft c.oth provided for [ tissue builder, rich in nourishing oils, this purpose gently wipe over the eyes j and also an astringent lotion which. ' and around the nostrils. Lightly wipe j when used in conjunction with the two the neck, chin, cheeks and forehead, 1 creams, will discourage wrinkles, always with an upward and outward shrink the pores, lighten the skin of stroke. Never dry the face with a a double chin and firm the muscles harsh towel or bath towel. of the fnco and neck. An astringent ; Now, the cleansing cream removed, that does not have a powder S2diment press the tissue builder into the face, is best, as it may be applied before , which should be tingling by this time, powdering. j Work this cream well into the skin BEGl.v.viNG THE TRE.\TMENT. I and let the surplus remain on face Tho beauty of any skin depends and neck overnight. Unless wrinkles upon thorough cleansing l>efore retir- ' are we'.l defined the astringent may ing. Powder and rouge, dust and be omitted at night, grime, if left on, invite disfigurements In tho morning â€" holding tha face and wrinkles. | as directed â€" press in a very little of Begin by pinning a protective towel , the tissue builder and apply the as- over tho hair. Open the mouth wide. ! tringent over this. Wipe both oiT and Draw the lips over the teeth, and pull ; tamp in a pure face powder. Don't them as far over the edge as they will j rub; tamp or pat in with a large, go. This position hrlds the skici and clean soft puff. If rouge is nesded muscles firm and taut, and when the put it on in a V shape. Begin at tha pressing motion this treatment .alls i temples and stroke toward the nose, for is used to apply the cream there: then outward toward the jaw. Blend is no possibility of breaking down the the edges deftly with the powder puff, tissues or making lines in. th > face. } This co.mpletes the facial toilet and So hold this position throughout the: also protects the skin against the I treatment, ! harmful effects of sun, wind and dust. Butter and Cheese Output. The manufacture of creamery but- ter in Canada in 1924 showed an in- crease over 1923 i.n overy province I excepting Prince Edward Island and Naw Brunswick, in Nova Scotia by 588,863 lbs., in Quebec by (5.381,860 lbs., in Ontario by 5.1?<1,401 lbs., in Manitoba by 1.902,814 lbs., in Sas- katchewan by 2,t)2(),663 lbs., in Al- j berta by 4.420,035 lbs., and in British Columbia by ~10.20<5 lbs. 1924 was a rrcord year in Canada for tlie nianu- I facture of dairy butter, being 184,- I 290,908 ".bs., over 21.000,000 Ibf. in cx- i cess of the turnout, in 1923. In th.> I produce of factory cheoso ther,^ was an incroase in 1924 compared with . 1923 of 234,000 Itvs. in Prince Kdward Island, of ll(i,91l 'bs. in New Buns- â-  wiffk. of 4,6()2.823 lbs. in Ontar".>, of 304.257 lbs. i:i Manitoba, in Sa-sknt- j chewan of 20.711 and in British Col- ' umbia of 27,4.".3 lb.'. Nova i'cotiii was ; practically stationary, but there was i a decrease in Quebec and .\. berta. ! both of which showed a gono Lrcreas* ' over the output in 1522. The true purpo.se of education is to cheri-sh and unfold the seed of im- mortality already ;-own within us; to deveiop, to their fullest extent, the capacities of every kind with which 'he authorities to standardize products the God who made u.-< has endowed '.i». ond improve grading and packing The Advantages of Co-Opera- tive Marketing. Convinced that co-operative mark- eting based on reaTly sound principles is the best method of marketing poul- try and poultry products, the Federal and Provincial Governnienta of Can- ada are giving encouragement to this feature of the poultry industry. In a bulletin on the co-operative marketing of poultry products, issujd by the Do- minion Live Stock Branch, th? author enumerates the advantages of the co- operative method. Co-operative poul- try and egg marketing associations havo already achieved success in the different provinces. They have devel- oped old markets and are finding new ones. They incroase the income of Um producers by cutting down expenses and obtaining highor prices for stan- dard products. By securing capable and expert maragement, including a knowledge of the condition and neeJs of markets far and near, volume can bi.« cont oiled, making it possible to c»ter to the exact requirements of diiTer^nt markets ..nd to dispone of marketable goods to the very best ad- vantage. These co-operative market- ing organizatior::^ are .-ilso of great .H.ssistanc? in furthc-ing the etTorts of â€" M.-s. Jameson. Through a process developed by the department of agriculture, it is row a commercial possibility to kc^p sweet cidsr the year round. The pro.-ess con- methods. The bulletin, which may be obtaircd free from the Publications Branch. Pcpt. of .\griculture. (Ottawa, tells in detail how to orgamze, fin- ance and conduct these associations, and gives a great deei of general in- sists essentially of frel-zing th.^ fre^h formation on the marketinj of poul- appl? juic?, grinding this froircn ma- try and eggs, tergal, and th»c. by means of a centri-' _ fuga: proc,\.s .-separating the esfential «olid.-- from tho fro7xsi water. Five i gallcn.s of cidor are reduced by this '.lie ewe lambs shculd b* supplied with A b»ne and rau«.-'e-m3klng f^od. process t» onV'tailoa orconcentrau! '*' "* o«t"«d**i*ie U* mak* thera ^•»fc