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^fiim Notes Shall Versus Qyptum In Poultry Ration*. An eii>;>rlment has roeontly been eonducteti at the N'appan, Nova Scotia Experlmeiuul Kurni. to OotiTnilnu the relative value of oyster i.h(.<lld. tlam •hells, autl gypsura In piultry rations. The results were very much In favor of the shells.. The pen given clam shells led in tho number of eKKS pi* duced during tho test, with tho pon furnlBhed oyster shells close up and the pen receiving pypauin far behind. The proflt over facU cost from tho two pc-ns Riven shells was greatly in excess of that from Iht other pen. . Pasteurizing Milk In the Home. Mllkaiyl Its products are Indispens- able to tho growtli of the child and for the health of the adull. but in us- ing It. especially for children, many persons like to be al/solutely certain of Its freedom from germs. I'asteur- Ulng lii th? best way of obtaining this certainty and the process can be casilj; carried out at the homo If It has not alraady been done at tho dairy. An simple metho<l Is described In a pamphlet on Why and How to Use Milk, availablo at the Publica- llons Braiiih of tho IJopartment of Agriculture r.t Ottawa. ,N'o elaborate or cxpiaflve equipment is necessary. If milk Is bouKhi In bottles, pour out a little and replace tho caps. Insert a email glass dairy Ihermonioter through a bole In tho cap of oi-.o bot- tle, and Ect the botUes on n clean folded towel In a tin pail and pour In warm water until it rcacheu nearly to tho top of i'.:o bottle.1. Place the pall over a Are and heat until tho ther- mometer registers 145 deg. P. Re- movi- from the fire and let tho bottles stand in the water for 30 minutes, re- heating If necessary to keep the tem- perature at H5 degrees. After 30 minutes pour in cold water and cool the milk as quickly us possible to 50 decrees. Keep as cool as possible until used. If there is no thermometer at hand the water i>hoiild bo boiled until a little below boiling point and the bottles kept in It for thirty min- utes. The p:unp!iiet contains a large number of recipes In which milk is an Important ln;;rec!ieiit. Apple Storage. The ror.ults of an experiment con- ducted recently at the Summcrland, B.C., Experimental .Station, show that by reducing tho temperature of ap- ples to 32 deg. F., soon after they are picked, a greatly extended storage life may be obtained. The advantages of cold storage over common storage lies largfiy in the fact that it pro- rides low temperatures during (Jc- lobi-r and November, while common •torago temperatures during these months are frequently as high as 50 degree!). It is pointed out, however, that cold storage should not be re- gard'.'d as a cure-all. lOven at 30 do- grees t^ie life processes o ft he apple conllniK.' to progress, though at a re- duced rate. To bo most effective low storage temperatures must bo accom- panied by other fu<tors, such as of- llcent harvesting methods, high humidity, proper ventilation, and the uce of oil wraps for some varieties. Ill Is fair to say that tho consumer should also know how apples should bo treated after they come Into hts hands. A week or two In a warm fur- na<'e T'lom or under tho kitchen table will Kp.iil even the best apples.. The best place to keep apples Is In a cool, danii) <-ellar from which thoy may be drtftTi as required. Protecting. Orchards Against Rodent*. Oiic of tho greatest hazards In tho Krowing of a young orchard Is the danger of girdling from mien and rab- bits, but this Iia7.aril can be almost. If not <.iitlrnly cllmlnut»d by the adop- tion <if precautionary measures. The Injury caused by these animals varies from year to yeai-, depending largely upon their available supply of food. The Injury Is gn-atest when tho or- chard Is under sod, according to a cir- cular on Tho I'roctertlon of Krult Trees from MIco and Rabbits, distri- buted by the Publications llranch, Do- partment of Agriculture, Ottawa. When theri; is any rubbish lying about It should be removed before the win- tor sets In. MIco UHually attack a tree on the ground under the nnow, therefore a small mound of soil from 8 to 12 Inches In height raised about tho base of a trc!<! is an offectlvo pro- rontltivp. A good practice Is to wrap the tree with ordinary building paper. The paper Is cut in strips about 6 or H Inches wide, wrapped fairly snugly around the trunk, lied at the top and bottom, and n llttio •arth mounded up around tho base. The usii of a wire protector or one made of tin or galvanized iron Is oconomhnl In tho end, us Ibey are durable. Hedge*. Many people In Canada are show- ing n great Intorest In hedges and their UHo Is becoming much more common than formerly through out tho country. It la Interustliig iu this connoctlon to not* tfiat whit Is per- haps tho lai'Rflst collection of hedges in the worl dis at the Central Experl- muutal Farm at Ottawa, and ozperl- mental worV with hedges has been c<in(1ucted on practically all tho Do hundred and twenty species of iroos minion Farms and Stations. Some and ahrubi have been tested and iobe of tho most reliable of those are cta'scrlbod In n now bulletin on Orna- nMittal Trees, Shrubs, and Woody cumbers. The Siberian P«a Tree is ricbnmondej a« perhaps the best of all deciduous hedges (or the colder gul$ tit C«Md«. It la a alurub Ulie. Tery attractive tree that will grow to a height of 18 feet It desired. The two most satisfactory evergreen hedges aro the Douglas Fir and the Norway Spruce. Two of the best medium tall shrubs are tho Alder Buckthorn and Wayfaring Ti-ee. Among low growing deciduous hedges Japanese Barberry, Dwarf Caragana and the AInJne Currant are favor- ites. The bulletin, which tolls how these hedges lire handled at tho4Cen- tral Farm, may bo obtained from the Publications Branch, Department of Agriculture, Ottawa. â€" Issued by the Director of Publicity, Dominion Do- partmont of AMrlculturo, Ottawa. Gasoline Flavor In Dairy Butter. One of the main defects of butter made on tho farm as compared with creamery butter Is bad flavor. The flavor of butter exposed for sale In of tho highest importance and no matter how good the butter may be In other respects, if the flavor is wrong, It Is bound to be classlfled as an In- ferior article. On many farms the cream separator la operated by a gasoline engine, with the frequent re- sult that tho butter actiulres a gas/)- line (carbon monoxide) flavor which detracts greatly from its quality. Some suggestions to assist in the pre- vention of this absorption of gasoline flavor are given In a bulletin on But- ter Making on the Farm, distributed by tho Publications Branch, Depart- ment of Agriculture, Ottawa. There should be a tight wooden partition between tho separator and the en- gine. Tho possibility of tho entranco of fumes from the engine exhaust in- to tho separator room may bo avoid- ed by having a tight connection be- tween the engine and exhaust pipe and by directing tho pipe through the roof instead of through tho wall of tho building. When It is possible the equipment should be so arranged that the separator Is between tho engine and tho direction of the prevalent wind. The operator should be very careful when handling tho engine to avoid carrying gasolino odors on his hands and clothing. Oasollne should never be placed in a cream can, milk pail or any dairy utensil. Pasteurizing Cream on the Farm. Pasteurizing cream is not so easily done on the farm as in creameries where special equipment is provided, but i!i _casea whore It is dilllcult to get the cream to churn, or where there are bad flavors on the cream, when the butter Is to be stored, or when a mild flavored butter Is desired. It will pay to pasturlze. Simple meth- ods of home pasteurizing aro des- cribed in a bulletin* on Buttermaklng on the Farm, distributed by the Pub- lications Branch, Department of Agri- culture, Ottawa. When steam Is available tho heating can bo done by putting the cream In shot gun cans, placing the cans In a tub or box of water and turning the steam Into the water. Those shot gun cans are well soldered, plain bottomed tin contain- ers about 8 Inches In diameter and 20 inches deep. When the desired tem- perature is reached the water may be drawn off and cold water or water and Ico put In the box to cool tho cream. Whore no steam In available, an ordinary wash boiler half fllled with water may he set on the stove and shot gun cans put In It, The cream must be stirred continuailjr while being heated, and cooling will be done more quickly and effectively when the cream is stirred. When the only dlfllcutty Is getting the cream to churn 145 degrees will be enough, but for the other objects mentioned the croam should bo healed to 165 to 180 degrees. Heating to these high temperatures will givo the butter a cooked flavor, but It will soon pass away leaving a mild, swoet flavor. Pustourizing should not bo done un- til all the croam for a churning is on hand, and tho croam should remain at a (churning temperaturo at least three hours before churning. It usual- ly roqtiTVes a slightly lower churning tomporaturo than tho unpasteurized (Team. Winter Protection of Roses. Itugosa hybrids, Australian brllrs, Provence or Cabbage roses, Damaslc ruses and Moss roses nued little or no winter protection In most parts of Canada, but other roses must be pro- tected except In very favored torrl- torloa. The methods of protection to bo used In different parts of tho coun- try aro clearly outlined In a bulletin on Hardy Hoses distributed by the Publications Branch of the Depart- I raent of Agriculture, Ottawa. In tho case of tho hardy rosea mentioned above. In tho Prairie Provinces, whore tho country la open, It Is desirable to bend sorao of them down and cover them with soil, and place evergroeii^ boughs over thorn whore these cnit' be obtained. For Hybrid Perpetual, Hybrid Tea, and Tea roses jnoro proj tectlon Is necessary. A Kiinple moth- Kof protecting Hybrid Porpotuals d Hybrid Teas Is to lurlh them up nix or eight Inches or moro, thus pro- tecting the lower part of the stems. Ilvon If tho tops ivro killed back the lowcs stem Is almost suro to remain alive. In addition the plants may be bent down and licl(\ down with soli, or where busheii aro not UHually pruned back severely they may bo en- tirely covorod with BoH to prooervo them. Where Ihl^ ^reotmont la n^l Hurtclont ni ll|f\t cyv^jiilng ol I'llraW, straw iftanuro, oi- leaves held In posi- tion by jvjlgrion boiigha iulght bo trfotV" CJop8 rorulta iCr^ obtained, when olhjf meinniifl' fnll, by banding tho bushe* dowi\ and covering tlMini with a box, and still further protoc tlon Is afforded by beiullng down, put- ting over them a box without cover or bottom, nillng this with dry leaves ' and putting a cover on the box which \ A New Zealand Natural Wonder '^^ ,*J^Z^^ THERMAL SPRINGS AT ORAKERKORAKO The boiling pools are in the background, with their uofailing columixa ol steam, while the man stands upon a crust formed by the sllloa deposlta. should be waterproof. . Tea roses are the most tender of all. They should be earthed up as described for the other roses, and in addition cov- ered with a box fllled with dry leaves. Crab Apples. Most varieties of crab apples are very hardy and may be successfully grown even where the winters are quite severe. This fruit Is. generally very popular tor preserving and Jelly- making purposes and flnds a ready market In the cities. There are many varieties of crabs, and some outstanding ones aro described In an Kxperlmental Farm bulletin on the Cultivation of the Apple in Canada. A very profitable variety to grow Is the Hyslop, which is very hardy and produotire and an excellent keeper and Jelly maker. Another flne crab apple is the Martha, which is large, highly colored and very hardy. One of the best known of these apples Is the Transcendent, a handsome fruit of rich yellow color and very produc- tive. Gabby Gertie "The faster you step tho harder It Is to keep up with running oxpenaus." ^ â€" â€" _ To tho valiant actions speak alono. -Smollott. Catching Them Bringing Furbearers to Your Traps Mink trapping Is mostly near or on watier. Small, meandering creeks of- fer tho best place* (or sets, since the animals can And shelted for runways and dena. Food Is easy to get In the shallow places. I( the trapper will go along streams late in summer and dig dens In the banks, he will And later that minks have enlarged the burrows and moved Into them. In short, the trapper can have tho "tar pockets" Just where he wants them, so catches can be made to the best advantage. The way to dig the pookets Is as (ollowa: Wade along the shore* o( a creek and select places (or dena under overhanging banks, near root* o( treea, by shelving rocks, etc. Care- (ully remore the earth, making the burrows about 18 Inches d«ep and (our or Ave inobee In diameter. When you have flnlahed, leave the spit a» nearly natural aa powlbl*; that Is, leave no boot marka, efe. Sometlm«8 draping the den wUb a bush or with weeds help* to maka the appearance inriting. Last of aU, daah water over everything with which the hands may have come In contact, so as to destroy the htunan scent. Dens should not, o( course, be made loo close together. Perhaps every 100 yards is close enough. Some- times, It conditions are just right, two burrows within a (ew rode o( each other will he occupied. Hence, the matter o( dls>tance must be le(t largely to the Judgment o( the trap- V>er. It may help the beginner who has not had much experience, to say that l( there la but a comparatively short distance on the stream that will (urnlsh what the mink desires, and signs indicate that the animals are fairly numerous, several burrows to 100 yards will be none too many. After all Is said and done, too (ew dens Is worse than too many. Do All Work at One Time The pelt hunter must not make the mistake o( doing his digging at vari- ous times â€" that is, making one hole to-day, another in a week, and ^o on. The Idea Is to get the work over with as soon as possible and then stay away (rom the dens until tb« trapping season opens. Some inex- perienced trappers will putter around enlarging the burrows, months a(ter they v/ere dug. Others can not re- sist the temptation o( a close ex- amination. All these (hings tend to defeat the very object which the trap* per hopes to accomplish. Small rapids fumls'h. Ideaf feeding grounds _for a number of smaiU fur- bearera.~ The waters wash fish, orabs, clama, etc.. Into holes where they are easy to get. The mink Ukes these places, and so does rac- coon. Make these places more a^ tractive by planting food there. Dur- ing summer and fall moaths, scraps ot meat serve. It does not matter much which kind If the m«at is fresh. The animals get Into the habit o( coming to these spots (or food, and later on, good catches can generally be made therei, Avoid large bslK. They generally serve no purpose ex- cept to warn the game. Where there are rlfflee, suotn as have been des- orlbed< furbearers will locate near. You can help matters somewhat by making the pockets prevloiisly men- tioned, so (ar as mink Is concerned, •t least. The raccoon, mu»krat and mink Uks to investigate hoUow logs that Are anchored in shallow water. Set made at the entrances ate almost sure fur getters and may be defend- ed upon, it properly made, to take pelts so long as the Ic* does not form. Axvd the tlle-draln outletâ€" how many times have we passed, on the banks of streams, outlets clogged with mudT Dig them open. As a rule, the owner will thank you, tor a better flow Is permitted. Make a small ditch to the drain. This rare- ly freezes so loni^as water flows, and will attract game to the place. In (act, sets 'at tiles are perhaps the easiest and most succesatul (or the amateur to make for mink. Tunnels and Tile Drains Where two ditches or small creeks come together at a starp angle, it usually U easy to make a tunnel be- tween them, Just above the Junction, 80 the water flows through. Such excavations are natural -draws (or mink, raccoon and muskrat during the entire season. Frequently, skunk, civet, weasel and opossum visit these tunnels. A similar (ur pocket can be made with tiles, 1( they can be had with- out too much trouble. Select siallow water. Lay several tiles so aa to make a sort o( a tunnel, uslng-stones, mud, etc., to guide the water throtigh. Minks, It seems, Invftrlably try to enter such places, end sets at each entrance usually get many pelts dur- ing the season. Baited pockete made during the trapping season o(ten serve the trap- per nicely. Select places under rooks and banks. Use parts o( musk- rat carcasses, always putting the bait In the same spot. Soon you will And signs of game nearby â€" depending In large measure, though, on your skill In doing the work without leaving signs ot your presence. When the animals become familiar with such spots, they generally are not hard to catch. In fact, they get used to the locations and the food and seem to loeo part of their cunning. It must be said, however, that tbe presence of fleeh near mink dens often makes the animals more wary than usual. The pelt hunter must weigh these things carefully before he uses the idea. What's Madder Than a Wet Henf Hen â€" "I actually believe those fool ducks enjoy this disgusting rain!" Ship Building in Nova Scotia Food For the Toddler Plain Simple Diet ia Alway* Beat Little Diok was two years M sii< badly spoiled when bo was kroaghl to the hospital one day by his pton parous but woirled parents^ Hs rs^ fused to eat solid foods. All Dlclqr' wanted was milk, and hs took it froi^' his bottle. Th».famlly physician, a baby specialist, had said that the bojj was sturdy snough and had good tes^ but would not develop into • sound, bright snd healthy boy withj good second testh unless his diet was changed to one including well-cooked' solid foods. Dtcliy was loft with us for a (ew, weeks. We gave him milk toast ths first night, but ha re(u8ed it. Ocreal' and milk t«mpted him the next morn-' Ing. The battle raged beween huif, ger and temper, but hunger won and' he learned to like his cereals, egg,' vegetables, cooked (rults and drf bread or toast. Usually the opposite ia true. Mors children are given solid (oods too soon. In some homes the (oods (or grown-ups are (ed to tiny tots. Par» ents who shield their children car» (uUy (rom hard work will serve them' pis, fried foods and rich, concentratedl sweets, then wonder why the chiW dren are cross,, have headaches and (requent "stomach spells." Solid Food at Eight Months At eight months a child needs cereals, carefully cooked and SLrata<' ed. One teaspoonful of cooked cereal can he mixed with a little of the hot* tie feeding and (ed with a spoon each day. Tte amount o( cereal Is In- creased until the year-old child eats two tabl»spoon(u!8 o( cooked cereal twice a day. Oatmeal Is best i( constipation is a problem. For little (oiks, cereals should he cooked until when strained we havs a Jelly or thick gruel. Serve with milk. With vegetables, begin with a llttis' o( the water (rom spinach or string-' beans, then use strained vegeablel until the teeth come, then chop or mash the vegetables. Babies take only a llttio each day, bu by eleven months of age they should have one tablespooaful of cooked green vege- tables, and two tablespoonfuls ot baked potatoes each uay. Rice, well cooked, may be substituted (or pota- toes occasionally. When the family has spinach, sum- mer gqnasb, asparagus or celery, a small portion may be strained and (ed to the baby, provided no vinegar.' fat meat or pepper Is used itt cooking.' A little salt may be added. Later the child of a year may have string-' beans, lettuce and corrots. The last! may be aarved grated. It not too stringy. Fruits are given In small amounts' first, starting with one-half teaspoon- ful o( Juice In the early months, go-' Ing on to two tablespoonfuls dally. Strained cooked fruit pulp is Intro-, duced at six months. Increasing ia given twice a day. Some doctors allow meat to bs given to ttree-yearold children Others postpone this until five.) Baoon comes first, then small pieces ot roast beef or lamb. Boiled or baked white Ush is better than meat for most children. Cod-liver oil, one teapsoonful eaci day, prtjtocts the child from rickets. and some doctors think thi>oat and nose troubles are avoided In this way. Milk the Mainstay In giving Dicky solid foods, milk was still the mainstay and backbone ot his diet. This will be trud until hs is grown. Knowing that he has his full quart o( good, (resh, clean milk each day, we noed not worry i( ho. neglects his egg or vegetables. Ws always gave him now (oods at ths first of the mea] 'when he was quits hungry and ready (of anything. Get- ting used to new flavors ia hard. We succeeded in teaching nics table manners. No need (or Dicky to be untidy about sating. He used a short-handled teaspoon and a big plate, and (ed hf|n»el{ very well. Nearly all chlVdren like milk or gelatin desserts. Prepared gelatins may bs \used by omitting the sugar and flavoring extracts. The manu(ac- turors ot prepared gelatin gladly (urnlsh booklets o( recipes on re-' quest. Shaping the gelatin in molds makes quite a hit with clilldren. Prune or Date Surprise Stuff dates or etcwed prunes with bits o( marshmallows and mold la lemon or orange Jelly, (or an attrac- tive and healthful dessert. RIc* Balls With Fruit Sauce Removo^thc stones from and cover eaqK cooked prune with one-halt cup well-ccoked vice, shaping Into a ba}( 9f cone. Servo in glass cup* o* swjcera with the Juice poured over as a sauco. Fruit With Junket Carefully mado Junket Is poured l^to glass cups over strained (ruU ruip to which beaten egg whHs has! been added. V^laco a spoon over (ruH I pulp while adding ths Junket to pre- I vent tho pulp from floating. Keep ! the cups warm (or 20 ralnutst, then I Chill until served. I ITjo moasuro o( hospitality these days is Cuming more and ins.'c to be a 'dry uiHUKure. CCi-NE AT LUNENDERQ A (ast fishing schooner In course ot cuiistrucliou. A picturoaqus olU-tlmo industry tint stlU flourishes la our maritime sister province. .\ 100 per cent, optlmlji is a man who believes ths thinning out ot his hair is only a temporary matter. Teala* predicts ths ^«ttflB^ pla&Sb .â-  ' ) * ♦