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A Th pase f ? dresser by broadcasting them with a . Care should be taken to have the \ quently and liberally, There is no pe pg } A little work has been British. Columbia with com- Soy for silage. eis hi will be too woody. X. Y. Z.:--1. I am ploughing up a low heavy field of sod six yecrs old. What would you advise sowing on it for sheep pasture? 2. Does mustard make good sheep food? 3. Is the spring or the fall the best time to apply fertilizers? with manure at this date, because the Answer:--1. You would do well to manure will tend to dry out and be blown away before its vlantfood can render the desired help to thé grain may be sown broadcast or in drills. It should come along sufficiently ear-. ly to make a satisfactory sheep' pas- ture, early in the Autumn. Rape has proven an exceedingly valuable pas- ture crop for sheep. 2. Some types. at the rate of about 300 pounds per acre. Fertilizers are concentrated soluble plantfood. They are finely pulverized and settle immediately about the roots of the crop. Just as quickly as they get into the moist soil, plantfood becomes available and helps the growing grain just like fresh milk helps the growing calf. Fertilizers can be applied as a top- pasture, but as a rule not as good as that obtained from rape. They are lighter yielders, In tests that have been carried on, yields of 13 to 14% tons of fodder per acre have been ob- tained with mustard against yields of 21.2 tons per acre from Dwarf Essex Rape. 8. On spring sown crops, fertilizers are best applied at the time of seeding, They are concentrated available plantfood. If applied to the eoil in the fall much of the &oluble nitrogen and considerable potash will be lost. Of cgurse, on fall-sown wheat or rye, fértilizers should be ap- plied in the autumn at the time the seed is being sown, Rice boiled in milk makes a good breakfast cereal. In-dealing with strong spray solu- tions the farmer must protect him- self. After his eyes begin to smart and his fingers crack open, he learns that goggles and rubber gloves are splendid protection. Vaseline or lard smeared on face and hands af- fords relief. Heavy leather gloves are serviceable when greased or soak- ed with machine-oil. lime and fertilizer spreader or by crossing the grain with a regular grain drill, applying the fertilizer through the regular fertilizer section. disks or hoes suspended so they will not injure the growing crop. B.:--L I have ten acres of sweet clover. I intended it for pas- ture but as help is hard to get K thought of using it for silage, What ' you advise? The less good plowing yon do the ore good cultivating you will have to do if you get any corn to husk. "Lack of paint causes a greater an- nual loss 'through deterioration then the aggregate fire loss for the past twelve months," aserts an authority. He urges farmers to apply paint fre- "best" time to paint, as many think, but care should be taken that the are carefully mixed and well rubbed into the cracks in the wood. ------------------------------------------ of mustard make fairly good sheep \ TRADE-MARK is a manufac ay [ Each working day of the year, the A. H. M. trade-mark is stamped on the soles of thousands of pairs of shoes for men, women and children, - because we want you to knowour shoes when you see them--Dbecause we are making a sincere effort to produce good values in footwear--because we believe you will find our shoes satisfactory--and buy them again and again. Ames Holden McCready are Canada'slargest makers of shoes. A.H.M .footwearis sold by thou- sands of dealers in every part of Canada--and by the leading merchants in almost every town. TORONTO Co - Why you should look for this Trade-mark on. your Shoes turers' signature. We make such a large proportion and shoes that the Canadian people wear that you are probably wearing A. H, M. However, the next time you buy shoes, to make sure, look for this trade-mark on the sole. We make many grades and sty wear, but no matter what price you pay for them you will find them excellent value for the money. You will find it profitable and satis- factory in future to always make marksyour guide in buying footwear for your- self and your family. AMES HOLDEN McCREADY "Shoemakers to the Nation" LIMITED WINNIPEG EDMONTON --~this Trade-mark 5000 0 If a firm makes an article they are prepared to stand behind--they stamp it with their trade-mark. It Is put on their goods so you may identify them. It stands to reason, therefore, that it is ne er for the public to always buy "known" and "'trade-marked"' shoes rather than "anonymous" shoes. of the boots shoes now. les of foot- this trade- IHRE AR I EE EEE OEARRRTEO RCRD RROLAR AAR OUR PROBLEM _MESHELEN LAW OP S 4 = Ba ne. oe TH) y vo INTERNATIONAL LESSON four versions of one and the same oc- | A currence, but. this. does not reconcile | the differences. Simon the hea | Vie, was probably one who had been heal- ed of this malady by Jesus. Sat at4 The Workhorse's Ration. meat--Literally, "reclined at meat." | The workhorse should have rich The posture of sitting appears to Daye | food, as the richer the food the more been usual in the early history of t ® easily it is digested. The amount the Mothers and daughters of all ages are cordially Invited to write to this department. Initials only will be published with each question and Its answer as a means of identification, but full name and address must be given in gach letter. Write on one side of paper only. Answers will be mailed direct and addressed envelope Is enclosed. bine Ave., Toronto. im, - Poin all correspondence for this department to Mrs. Helep Law, 2358 cover, Well, these booklets are go- ing to be good-looking. But it takes more than a cover to make them pop- ular and they are going to be the most practical, up-to-date and S.0.8. publi- Anxious Mother: --Will this little y wisdom" help to solve Never ask a child women of Canada. Primarily they are intended to give specific instruc- tions on subjects that now interest every thinking person and each is pre- pared by an expert. The subpects treated are bread making, fruit and vegetable canning and drying, fish cook book and thes cooking of vege- tables. 5 0g © Mufti:--Although the season is still young and the shoots of life in the. and {garden are barely in their infancy, yet the prudent and patriotic house- keeper should already be turning her. thoughts canning-wards. What is e | not eaten fresh must necessarily be Pp - for the winter months, | when it will help to lessen the use of the foods which are all-essential for export. may even be tempbed to improve ; on the truth to make her re- cital spicy. Soi ¥ "X.Y. Z.:--The correct clothes for a bridegroom any time of day before 6 'o'clock 5d . trousers, The tenderest and most de- If she is wise she tions that have yet been given to the BE often, | able Sppostunity ig Simon Madame of the Rake and Hoe kill}. Bie with one stone and aber | 2nd Hebrews but this gave way to the cus- tom of reclining at meals. An alab- aster cruse--Literally an "alabast- ron." Because vases were often made . out of that material. Pure nard was pe most costly of all fragrant oils in the Oriental world. 4. Some that had indignation--Mat- thew says they were the disciples. { John tells us that Judas was the mur- murer. 6. Three hundred shillings--That (is, about fifty dollars. Given to the poor--The narrow, material viewpoint of the murmurers failed utterly to JUNE 2. Lesson IX. Jesus Gratefully Accepts ' Unselfish Service--Mark 13. 1 to 14. 9. Golden Text, Mark 13. 13. Verse 1. Now after two days was the feast of the passover and the un- leavened bread--"Pagsover" some: time means the paschal lamb which was killed and" eaten on the four- teenth of Nisan, the first month in the a Jewish year, in memory of the day | 'cothprehend that to a loving - heart when the Israelites prepared to quit filled with gratitude nothing is. too gypt. It sometimes means the pas-| costly to bestow upon one's beloved chal festival, which lasted from the benefactor. fourteenth to the twentieth of Nisan.| _6. Jesus said, Let her alone . The "unlevened bread" sometimes |. she hath wrought a good work-- mesins the unfermented loaves which Here was a deed of moral beauty, the Israelites ate for seven days in| He was touched by her lavish bestow- commemoration of their departure ment of gratitude and has no criticism from Egypt, and it also designates the for her ungrudging love. He would paschal festival: Sought how they not have them waste one crumb when might take him and kill him--They the five 'thousand were fed, but he proposed to devise some way of get- does not regard this as waste. ; ting hold 'of Jesus without raising a Ye have the poor always with umult. you--He becomes her apologist and I~ Pular Somat the feast--They must| Vindicates her act. It is right to th begin at once, as the pass- show kindness to the-poor and money r opened on the next day, or de- should be expended for this purpose, !lay for an entire week, Lest hap- but there are times when a special ly there shall be a tumult--Present duty takes precedence over other at the feast would doubtless be a duties. Never again would she have great company from Galilee. ~ It|an opportunity to show her gratitude would not do to run the risk of the to her Master, while constantly and opposition of these Galileans among all about her would be objects of her whom were so man; i charity. r the feast, when the multitude Hd he J hath Yone What : she ould ad scattered, 1 : % sentence is liar ark. had Lvould be a Hore favor has the praise of doing all that either means or opportunity made it pos- sible for her to do. 9. Wheresoever the gospel shall be preached . + «for a memorial of her--Her deed stands alone in all the gospel - narratives for the high com- the | mendation given it and for the Jeo - hecy spoken of it, and.by it she Is forever remembered among men. Bethany on the House oF e leper--! suppose: some that the narratives in Matthew, and John clearly refer to one ame occasion. Luke's ac- Rod your buildings. It is a pat- riotic duty to eliminate fire waste, for fire waste means everybody's loss. ' It is not, as some people suppose, merely a loss by one individual which can be recovered through. insurance, Any- thing that is'lost by fire is absolutely lost, and the waste is there, no mat- "Ibe diminished and the hay increased. | workhorges should receive should be | regulated by the size as well as by { the amount and kind of work he is re- | quired to perform. In practice, the | workhorse is supplied with approxim- ately 2% pounds of provender daily for each 100 pounds of weight. Of {this amount from one third to two thirds, the exact amount depending on the severity of the labor, should be grain, and the remainder clean hay. | When the work is very heavy, the | grain in the ration should be increased {and the hay'diminished, as grain con- tains more energy and is more easily digested. On. the other hand, when the work is light, the grain should | The morning and midday meals should | be light: They should not possess much bulk, as much bulky food les- sens the animal's usefulness. The heavy feeding should come at night, when the horse has ample time to masticate and digest his food, and is not obliged to go to work immediately after eating. = The hard-working horse should be fed and watered so frequently that he will neither become hungry nor thirsty. Thus, he should be fed at least three times, watered not less than four or, if convenient, six times daily. If accessible, therefore, the horse should be watered in the morn- ing before feeding. For the morning meal feed one fourth of the daily allowance at least one hour before going to work. This should be in a condition to be easily and rapidly consumed; so as to be well digested when the animal goes to work. He should be watered as he goes to work, and after five hours of i exhaustive labor he should be given. his midday meal. Before being fed, however, he should have a drink of fresh, cool water, taking care that he does not drink too rapidly or gorge himself if very warm. Feed another one fourth of the daily allowance, and if conveni- ent remove the harness so he can eat, in quiet and comfort, and thus gain a few minutes of mudi ngeded Allow one hour te col the day meal. : | mainder of the day's allowance, is ready to begin the second half of his day's labor, When worked five hours he should be given the evening meal. As he comes to the stable in the evening he should, first of all, be given a drink, | exercising care as before to see that he does not drink too rapidly. The horse is now ready for the re. Un. harness at once, and when 'the sweat has dried give him a thorough brush. ing. If convenient, he should be given a drink in two hours after feed- ing, when he may be bedded down and left for the night. vial If for some reason the horse is forced to stand idle"in thevgtable for a few days, the grain ration $hopld be reduced; otherwisy he will "pecome stocky and his legs become swollen and stiff. Many horsemen give a bran mash on Saturday evening and reduce the grain on Sunday: = : In formulating a ration" fopfithe workhorse, due consideration should {be given the cost, which 'willgvary with the size of the animal, thifs#a- ture of the work performed, a the cost of the food. Hays are ordinar. ily much cheaper than grains, es- pecially on. farms, but a hard-working horse is unable economically to dis- pose of a large proportion' of bulky food. It requires time and energy to masticate and digest rough food, which lessens the usefulness of the horse. Within proper limits the more con- centrated the food the less time and = energy will be required to make it available. While the relative pro- portion between the grain and rough- age in the ration will depend upon tha amount and kind of work performed, yet a hard working horse should néver be expected to consume more rough age than grain by weight. PENG £a0S sn'. WANTED ss ' Highest P id 1 Prompt ll 3 Er ian P. POULIN CO. » h \ POULTR he 2 [0159