The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

J THE PLESHERTON ADVANCE. The Finest and Purest Tea Sold II SAUDA II There is genuine and unimstaikeable pleasure in its daily use. Black - Green \ Try a packet from your grocer, or AUxed . / but be sure it's "Sedeuia" bsis "Filling the Silo" Plan early for the detalla in filling your silo. Inspect the cutter thoroughly before starting. Be sure to do a clean-cut Job and cut fine. Oil all running parts frequently and keep rollers adjusted to lK)W silage tightly. See that cutter is given proper speed. Tramp ensilage thoroughly. Keep the knives sharp â€" the cutter bar sharp, and keep the knivea adjusted close up to the cutter bar. Feed evenly â€" don't over-crowd the machine, but keep it full. When filling a silo partly filled the day previous, run the blower a tew minutes before allowing anyone to go inside. This blows out the gas accumulated over night. Is Hired He lp Ha rd to Find? Then Try This Plan for Silo Filling With the growing scarcity of farm labor, and the excessive prices de- manded by everyone able and willing to work on a farm, the high rate per hour BOW asked by the corn-cutting cre-w, the solution o£ the silo-filling phase of the dairyman's puzzle is not so simple. Big crews of farm hands are no longer easily assembled, and cannct be paid off when the job is done, within any reasonable amount, so that the actual filling up of the silo looms up each year a bigger and more appalling spectre. However, a great many dairymen, espetiaJly in the east, have after long study hit upon a plan of filling the silo at what appears to them the rock- bottom limit of expense. Briefly, the plan works out like this: On nearly every farm, or, in fact, on the major- ity of them, may be found a gas engine â€" either gasoline or kerosene, some- times stationary, sometimes portable, of from five to eight horse-power. These engines are used during the year for feed grinding and wood cut- ting. In almost any neighborhood will be found such a power equipment on at least one farm out of three. Let us suppose that three silo own- ers live within working distance of each other. If each does not own an engine, some one of the group will. The men combine and purchase one 01" the smaller ensilage cutters, of which many may be found on the market, most of them being excellent liltle machines. equipped with a blower. When three men buy such a cutter the initial investment of each is reduced to the minimum. Such a machine will last for years if not too many silos are filled each year. When t'ae time arrives for filling the silos the three or more dairymen " change works," and with the labor found on the three or four farms, with possibly the additional help of about two extra men, all three silos can be filled quickly and at very loiv cost. One of these spiall cutters, operated by a five or six horsepower engine, will keep three teams hauling corn, if the corn field is not too far distant from the silo. In that case an additional team would be needed to keep the machine cutting steadily. Two good men in the silo will keep the ensilage pretty thoroughly tramp- ed down, and one man can operate the cutter and look after the engine. With a man on each wagon, all the additional help needed is a couple of husky men to load the wagons and the trick is done. As soon as one silo is filled the entire outfit moves to the next farm and repeats the opea'ation until the three silos are filled. When the en- silage has settled pretty well in each silo, if necessary, and if there is a surplus of corn, they can easily be filled to the top again. In this event a few loads can be cut into the silo by the men on each farm without even " changing work " the second time, as all that is necessary is to move the machinery from farm to faa"m. This plan has, where It has been tried, worked out to perfection, and it has cut the cost of silo filling fully 50 per cent. When Is Corn Ready? " When is the best time to cut corn for silaige?" That is a question that comes to the Agricultural Elxperiment Station every yeajr. This is the answer that is given: Corn is ready to go into the silo when the kernels are hard, when th9 lower three or four leaves are brown (as the result of maturity and not of firing) and the husks are beginning to dry. If cut when much greener than this, the silage will be too acid or sour and unpalatable, and will not keep well. If it is much riper than indi- cated, the finely cut com will not pack satisfactorily, and pockets or spots of moldy silage may result. Very Little Nutriment in Green Corn A friend who milks a six-can-a-day herd writes us in disappointment and perplexity. He has had fair pastures this summer, but. as he is always lib- eral with his cows, he has been sup- plementing the pasture with green peas and oats ted twice a day in the stable. Recently the oats began to get ripe, and he switched over to green ooru. It seemed appetizing, the cows liked it, ate a lot of it â€" and tailed in their milk. " Why?" asks our Iriend. This experience, which is duplicated scores of tunes every tall, brings to the fore a characteristic of the corn crop, an understanding of which is necessary to its best use. Corn does most of its real gix)wing late in the season. From the time fhe corn tas- sels out till the glazing stage is reach- ed, the corn plant increases little in size, but its nutritive value ircrea^os 300 or 400 per cent. Green coi-n on which the ears have hardly been formed is little better than water. The food materials present are in an ele- mentary stage of development. Our friend's cows failed in their milk be- cause they were actually getting less to eat than when he had been feeding peas and oats. This is a point that should be borne in mind in determin- ing the cutting date tor the silo. The food value increases rapidly In the fall, and the best silage is made when the corn reaches the glazing stage. It will pay to risk a frost rather than cut too green. Silage h'om green corn i<! usually ill-smelling stuff of low feed- ing value. It will not keep cows milk- ing their best. vyHV THC GEMiflE- \ MAN I BOUGHT HEe| or SAID THAT SHE WUOUU>-6AT-- OUCH! O0CH/!O» Hfirree SH€ UUttSV OP-PLCASe HOTTie _ tÂ¥t GONMA TAKE THAT ANIMAL SlMtr BACK JEWISH HOLIDAYS And Best Times to Sell Fowl Can You Feed Mangels to Hens? You most certainly can, and with good results, if the mangels are sound. We have fed them for years â€" ^when we had them. The trouble has been, on our sandy soil, to get a good growth of beets in our droughty seasons. I know one very successful dafa-y- poultryman who keeps about 2,000 hens for eggs, who raises about 2,000 bushels of mangels each year for hi.* hens and chickens. They are fed during fall and winter, and last till green stuff grows aga n. They are fed cut-open to the chicks in the brooder house as soon as the chicks aire old enough to peck at them, and they stai't in young. No trouble liere, or the practice wouldn't be con- tinued year after year. Another intensive poultryman, who keeps about 2,000 hens on a small :)lace, always confined to the hou'ies, I'urchased a large quantity of man- gels, and considered them the best thing he could get for succulence. Pcssibly one guess is as good as an- other; but I believe that the birds said to be injured by mangel .beets were the victims either of partially decayed or otherwise unsound roots, or else the injury resulted from some deleterious element in some other part of the ration. I don't believe that it came from the use of sound, fresh beets. Humans have died, and the cause has been diagnosed by learned doc- tors, only to have the post-mortem re veal something entirely different as the cause of death. I believe the same is true of poultry. F. H. Valentine. More About Feeding Mangels. I think the only way that mangel beets are harmful to poultry Is not to feed them any. The past ten years I have fed quite a large flock of hens all the beets they would eat every other day. The alternate days I fel cabbage. Last winter, owing to a cabbagecrop failure, I fed beets every day. I don't believe anybody ever had a finer, healthier, better-laying flOi:k than I have always had. I attribute much of my success to feeding mangel beets. , Don't allow fllth and dampness In and around your poultry roosting house; these will cause roup and its attending ills. M. B. Fattey. Producers wishing to obtain the highest market prices would do well to note the dates of Jewish festivals as given below. On these occasions there is always a heavy demand for fat live poultry, and in catering to such a trade it will pay producers to finish their stock and market it in the best possible condition. Thin, unfin- ished birds have little or no market value. New Year, September 13-14. â€" Beat market days, September 8-10; kinds most in demand, fat fowls, turkeys, ducks and geese. Day of Atonement, September 22. â€" Best market days, September 16 to IS; kinds most in demand, all prime stock wanted, especially spring chickens uud roosters. Feast of Tabernacles, September 27- 28.â€" Best market days, September 23 to 25; kinds most in demand, ducks, fowls and fat geese especially. Feast of Law, October 4-5. â€" Best market days, September 30 to October 2; kinds most in demand, prime qual- ity of all kinds wanted. Purini, Mai'ch 24. â€" Best market days, March 21 to 23; kiuds most iu demand, fowls and hen turkeys. Passover, April 23-24.â€" Best market days, April 19 to 21 ; kinds most in de- mand, turkeys, fat fowls, ducks and geese. Last Passover, April 29. â€" Best mar- ket days, April 26 to 28; kiuds most iu demand, prime quality of all kinds wanted. Feast of Weeks, June 12. â€" Best market days. June 'J to 10; very little extra demand for this holiday. (Editor's Note. â€" It is too lute for some of these dates to be of any use this year, but they can be cut out and kept tor future reference.) Don't raise mongrels and scrub fowls. Possibly there Is money in growing this kind of stuff, but there is a great deal more money to be made growing standard-bred fowls. WINTER PRUNING. Winter pruning of bearing orchards should be attended to every year. The orchaidist should go over his trees systematically and cut out cros-s- iug or broken limbs wherever thesH occur. Cut close to the main limb, don't leave stubs. an(} paint the wound with white lead and boiled oil (uo turpentine). We prefer a stiff stencil brush, and rub the paint well into the wood. A little brown color- ing makes the wound less conspicu- ous. When cutting a large limb, cut on the under side first; this prevents tearing the wood and bark as the limb conies away from the tree. When limbs spread too wide, and make cul- tivation near the tree impossible, cut to a shoot that is growing up. This shoot will soon grow strong and take the place of the part cut off. Many of our older orchards have acquired the off year habit, which means crops one year, grow the next. It is after the growing year that we must thin our trees and see that there is not too much new growth to exclude light and air. If there is a heavy new growth, thin this to distribute it as evenly as possible. Don't leave stubs of heavy new growth, hoping they will form fi'uit spurs, as cutting away the heavy new growth cuts away the big plump buds which easily form fruit spurs, leaving the less matured buds which prefer to make new good growth, so the result would be crowd- ing instead of thinning the tree. Use sharp prunei's and saws and make clean cuts. Uso sharp eyes and good judgment, distribute the new growth evenly, and the crop will be evenly distributed. .\ little well done every year elimi- nates the culls; tree butchery at long intervals eliminates the profits. Don't haggle a tree and expect the wounds to heal. Don't prune trees when frozen hard Don't leave pruning till too late. Don't leave prunings lying about; burn them and take advantage of the ashes. Five Years From Now The kind of a farm you intend to have in five years and how you intend to have it. Have you planned to make any improvements on your farm during tiie next live years? Then tell us about the farm you intend to have in 1925 â€" what changes you will make, the kind of stock you will have, how you are going about it, and everything. Just sit down and tell your plans for the future, step by step. It"s easy â€" just like writing a letter to a friend. Let's get acquainted ; you tell your plans, someone else will tell his, and in the exchange of ideas someone is going to be helped along towards better things â€" you know how folks are. Letters should be written on one side of the paper only. All letters received will be published in this paper. Just address your envelope to the Farm Editor, 515 Manning Chambers, Toronto. It will reach the proper place, and will be published in this paper. Don't wait for someone else to start the thing. Give us any suggestions you can for im- proving farms and lightening farm work, or systematizing the work so that no labor is lost. We want all kinds of ideas, and so does everyone else, so just write us some of your ideas and everyone will benefit. Do it to-night. THE BEST FERTILIZERS FOR POTATOES By S. B. HASKELL Don't expect every egg to hatch when you buy eggs from a breeiler. Your own eggs will not do any better aj a rule. The Misses Isobel and Bessie Blain, twin daughters of Mr. and Mrs. Blain. of Branchton, near Gait., were married this week to two Gait brothers. Peter and Andrew Kidd. Tea requires a rainfall of 60 Inches, and irrigation will not serve In lieu thereof, as a somewhat humid atmo- sphere Is needed. Pressing a trigger on one side of a new case ejects a cigarette so it can be withdrawn by a smoker's lips If one hand be otherwise occupied. Three only of the thirteen plant- foods necessary to the growth of th'3 potato are ordinarily lacking in the soil. They are ammonia, the stein and stock pi-oducer; phosphoric acid, which in available form induces a good root growth iu early spring, and later hastens maturity; and potash, which infiueuces the starch content and produces big yields. When ammonia is present in sufli- eieiit Quantity we always get a good vigorous growth of tops. A deficient supply is indicated by weak top growth and a rather sickly, yellowisii color of the leaves, instead of the ful'. healthy green color indicative of vigor. The ammonia needed by the potato crop may be furnished in several uays. The soil itself fui'nishes some; tor a time, but, in general, the older the soil, the le«s the supply of this plant food. Clover sod turned under, or a leguminous green manure turned under, furnishes some, but just how much is diflicult to say. Much de- pends on condition. Manure if ap- plie<l may furnish sufficient ammonia tor the growth of the crop. Typically, however, the use of ammonia in po- tato fertilizer is necessary to most profitable production, almost regard less of the farm practices under which this crop is grown. It must always be remembered that the root system of the potato is relatively weak. It cannot rustle for unavailable plant- food as can rye and buckwheat or similar ci-ops. Its energies must go toward laying up starch in the tubar, instead of toward foraging tor plant food. Phosphoric acid is especially valu- able in hastening the maturity of the potato crop and in giving it a quick start. In cold sections the early ma- turity is an essential factor. The soil ii particularly deficient in phosphoi-ic acid. Often it is the lack of this ele- ment alone which limits the size of the crops. Manure applied to the soil I will not remedy its deficiency of phos- phoric acid, for it is itself lacking in this element. This accounts for tiie high proportion of phosphoric acid recommended iu potato fertilizers. Tlie potaah needed may be supplied either by the soil, by manure or by fertilizer. There are still some soils, particularly in the Par West, that are so rich in natural potash that the addi- tion even to the potato crop does not pay. Here again, however, practice the couuti"y over indicates that at least some potash should be included iu practically all fertilizei-s for potatoes. .Vlmost universally the potato crop responds to the use of fertilizer pot- ash. Some say that this is because the potato is a great starch producer, and must have potash in building up this most important of human and animal nutrients. Others say that it is because potato i-oots are poor for- agers, and cannot take up the cruder forms of potash present in all soils. .\tter all, the precise reason makes little difference. The main thing, from the practical standpoint, is that on nearly all soils potash increases the potato crop sufilciently to more than pay its cost. It must always be reineinbered that these suggestions are based on grow- ing potatoes as they should be grown -in a good rotation containing clover. Even a heavy application fails to fur- nish sutTicient ammonia to grow what we'Tcall a heavy acre yield; part of this needed ammonia mu.sl be ob- tained either from barnyard manure or a good, heavy clover sod turned under. For a time, naturally, any new soil will furnish sufficient of this plant food to the crop, but in all the great potato counties of the country. excepting only those in irrigated regions of the West, this time is past. Clover nitrogen and manure nitrogen must now be supplemented with fer- tilizer nitrogen. APPLE MOST USEFUL OF ALL KNOWN FRUITS Juice May Be Applied to Many Purposes Other Than Conver- sion Into Cider â€" Valuable Household Agent The use of apple juice in the culi- nary department in place of vinegar would make for better health iu the faraiiy, and for the preparation of fruit and vegetable salads it would make a good substitute. For the sick room it is a mild germicide. On the dressing table it is indispensable. In the laundry it lightens labor. Use pieces of apple to garnish the dish and add flavor to meat, fish and game. .\dd one teaspoon of juice to tough boiling meats of a fowl of doubtful age, to make tender. One slice of apple in a cupful of tea makes a delightful drink. One tea- spoonful of apple juice added to boil- ing rice or sago whitens the kernels and Imparts a delicate flavor. Equal parts of olive oil and apple juice make a superior salad dressing. Make the dressing in the usual way. letting the apple juice replace the vinegar. Improve the flavor of all dried fruits by adding a few slices of apple while stewing. The juice of one apple and half a teaspoonful of baking soda will take the place of two heaping teaspoons of baking soda. Sift the flour and soda together and add apple juice as the last ingredient to the mixture. The cooling, beneficial effect of drinks containing apple juice is well known. It is an important and plea- sant drink for all fevers and colds. One tablespoonful of equal parts of strained honey and apple juice aa a gargle for sore throat is good. Moisten the lips and tongue of a fever patient with a bit of absorbent cotton dipped in equal parts of glycerine and apple juice. AM apple juice to the bathing water of the patient to help reduce the fever. A slice of apple dipped in salt and rubbed on chilblains gives almost instant relief from itching, and will heal them if the macerated pulp, with a little salt added, is bound on the affected parts for a few nights. Many school-children will be glad to know this when they recall the chil- blain torture they have endured, espe- cially when the room was a little too warm in the middle of the afternoon. Remove a wart or corn by binding apple on it a few times. Prevent and cure dandruff by using a tonic for the heir twice a week made of one part apple juice and three parts water. PvUb into the scalp with the finger tips. Put over the fire two ounces of pure toilet soap and one pint of rain water. Stir until the soap is melted. Beat the yolk of one egg and the juice of one apple together and pour soap and water over it. Stir with egg-beater until nearly cold, then bottle. This keeps indefinitely, and is an excellent shampoo for the hair. Ink. rust and fruit stains may be removed with apple juice. Moisten the stained goods with cold water. Lay in the .sun and put a few drops of apple juice on the spot. Dry and re- peat until the stain is removed. Do not rub. Add salt to the stain if it ue iron rust. Rub discoloration off unvai-nished wood with a slice of apple dipped in salt. Grind apple peel dry and use to sprinkle over coals to kill disagreeable odors. Use apple peel to take the grease off pots. pans, dishes, sinks and bath tubs. Clean brass or other metal with a lice of apple dipped in salt. Rub silver first with apple, then clean in the usual way with alcohol and whiting. The high lustre of new perpetual peace. Make glassware sparkle by washing in cold water with apple juice added. For mildew, make a past© of equal part.s of soap and fine starch, using a knife blade as for putty. Moisten the goods where mildewed with apple juice, then spread the paste on both sides of the cloth and expose to the sun. When the paste dries, soften with more apple Juice. One part apple juice and four parts water will remove freckles, sunburn and blackheads. Never use apple juice pure on the face or neck. THE ISLAND OF NO DIVORCE Never get married in Jersey. Here are a few of tlie things you let your- self in for if you do. 1. You take your partner literally until death do you part, as there is no divorce under the Jersey law 2. It you are a woman you can- not start a banking account with- out your husband's permission. 3. You will have to live with your husband's mother, unless he can pro- vide her with a dower house. 4. Your husband will be entitled to sell your property and grab every- thing you possess unless yo;i have your possessions divided under the Jersey Separation Act. Quite recently a far-seeing Jersey couple did not fancy the prospect of being unable to procure a divorce if thev should want one, so they em- barked for Southampton on their wedding day and went through the ceremony there instead of in their island home. Although the marriage laws of Jer- sey have been handed down through the ages, practically unchanged since tlrey left the hands of their Norman compilers, the little island has led other lands in one instance. A Jer- sey man has been allowed to marry his deceased wife's sister for more ,.than a hundred years. The Separation Act plays a big part in Jersey life, and the separa- tion of a married couple's property has almost become a feature of the wedding ceremony. As soon as the bride Iws been endowed at the al- tar with all his worldly goods, she speeds to the niagistrat,e's office with him to put her possessions legally out of his reach! WOMEN CLOWNS UNKNOWN. .4 famous clown, now with circus in New York, when asked why it is that there are no women clowns, since they seem to have taken up everything else in their efforts to make a living, says that women will not make themselves look ridiculous. "Take a man clown, for Instance," he said, "he roesn't care how funny you dress him or how foolish you make him look, because men, as a rule, haven't any natural vanity. But give a woman a ridicu- lous costume and make her paint her face in red and white cheeks, put on a false set of feet seven sizes too large, and what have you? A lady clown? No â€" a resignation." Further he says that women haven't a sense of humor when the joke is directed against themselves. They hate to be laughed at. Men don't. They are better sports. They like a joke and can laugh at one that hits them as well as at those which hit other people. "Careless habits," says the Safe- ty League, "are like porous plas- [ ters â€" easy to acquire and hard to shake off." Cows and hens are alike in on? respect - good ones make money â€" piKir ones tax you for the pleasure of their company. "That'<< an odd-looking suit you're wearing, old thing." "I dare say vou're right, old bean. I paid cash for it, and I'll be dashed If I think I'll erer get even." #N