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* MMRAIJ FOR YOUNG STOCK BY (CARLES A. MATTHEWS. Animal nutritioo itudMS indicate that « deficiency of certain mineral elements in the feed of pregnant fe- males is largely responsibie for var- ious ailments among: the young of our farm animate. This is said to be particularly true in sections around the Great Lalces. There it often happens that ttte young of horses, cattle, hogs and sheep are bom dead, or weak and hairless or nearly hairless, as a result of goitre. Goitre also occasionally develops in the young after birth. This is attributable to a deficiency of iodine in the feed or drinking water of the dam during pregnancy, or of the young during earliest deyelop- ment. The minerals in which the ordinary feed is most likely to be deficient are calcium, phosphorus, sodium, chlorine, and iodine. Nonlegrnminous forage is particularly apt to be deficient in these minerals, especially when grown on acid soils. Forage and pasture crops grown on lime soils are generally found to con- tain calcium and phosphorus in quan- tities sufficient for normal require- ments. Leguminous roughage also usually contains satisfactory quanti- ties of both calcium and phosphorus. Fortunately, any or all of the min- erals required for best results may be easily supi^ied as supplements to the farm ration. Calcium may be supplied in the form of high-grade ground limestone, bone meal, steamed bone meal, si>ent bone black, wood ashes, ground rock phosphate, acid phosphate, or slaked lime. Of these, high-grade ground lime and steamed bone meal are re- garded as the most desirable sources of calcium. The bone meals and rock and acid phosphate are also sources of phos- phorus, steamed bone meal being the form most preferred. WHEN TO USE IODIDE. Common salt will supply all the needs fbr both sodium and chlorine. Iodine may be supplied in the form of either potassium iodide or sodium iodide, the latter form being the cheaper. Where the ration contains legumin one roughage, tankage, or other feed rich in calcium, there is usually no need for supplying additional calcium, and the same holds true for phoa- phorua where wheat bran, wheat mid dlings, soy beans, rice polish, cotton' seed meal, tankage or skim milk are fed. Mature animals, or- meat animals, uaually do not require mineral supple- ments. It is the young,^rowing ani- mal, the pregnant or lactating female and the laying hen that require a greater concentration of minerals in the ration. Mineral mixtures are easily made up and need not be expensive. All should contain common salt and a cal- jcium supplement. The following are suggesteid: I A mixture of 'equal parts of g^round limestone and salt, or of wood ashes and salt wiU furnish calciiun but will be deficient in phosphorus. A mixture of equal parts of steamed bone meal and salt will supply both calcium and \ phosphorus. For hogs a mixture composed of '45 parts of ground limestone, 45 parts of steamed bone meal and 10 parts of tankage is said to give excellent re- sults. Hogs that are not on green pasture should always have free access ' to some simple mineral mixture, or an j addition of about 2 pounds of minerala i to 100 pounds of dry concentrates. I Iodide is not recommended as an in- I gredient of mineral mixtures for gen- I eral use. It is not definitely known I just how much iodide is required to' I prevent goitre in regions where it oc-j curs. A dose of 2 grains of potassium! or sodium iodide daily per head for! cows, ewes, mares and ."ows through-' lout the gestation period is recom-j j mended. j Larger quantities may be poisonous,' so care should be exercised in adminis-' tering iodide. A tablespoonful of a' mixture composed of 1 ounce of iodide dissolved in 1 gallon of water will con-' tain about 2 grains of iodide. This quantity may be sprinkled over or. mixed with the feed. <-y^j%. RHUBARB WTTH VARIATIONS Henry Dlsston, of Toronto, has just completed what are claimed to be the two largest saws ever made in the British Empire, measuring lOSH Inches In diameter. Plums From Stones. Growers of plums will find a deal of valuable information in the recently published bulletin on "Plum Culture," by the Dominion Horticulturist, which can be obtained by applying to the Publications Branch of the Dept. of Agriculture, Ottawa. Of special in- terest is a chapter on "Seeding Var- ieties," which indicates that no part of the country need be without plums of some kind and which can be easily cultivated. After remarking that while many fine kinds of plums are g^rown in Canada, there is always a possibility of getting something bet- ter, the bulletin goes on to say that in the solder parts of the province there is excellent opportunity for develop- ing hardier and improved sorts. All that is probably necessary is to grow Grace for Gardens. Lord God in Paradise, Look upon our sowing, Bless the little gardens And the good green growing! Give us sun, Give us rain. Bless the orchards And the grain! Lord God in Paradise,* Over my brown field is seen, Trembling and adventuring, A miracle of green. Send such grace As You icnow. To keep it safe And make it grow! Lord God in Paradise, For the wonder of the seed, We tell You of our need. â€"Louise Driscoll. -Ci seedlings from tl\e stones of the most; Wondering we praise you while successful kinds grown- in the vicinity or nearest thereto. Stones should be saved from the largest plums from the most productive tree of the var- iety of which seedlings are desired. If possible these stones should be planted immediately after the fruit The Perennial Border. Many owners of homes who hesi- tate to grow flowers on account of the time it would seem to take would find the labor problem largely solved by the growing of perennials. Modem perennials include many of the finest flowers we have and have great de- corative value for the homes. Peren- nials may be grown as the individual plants, but they are better adapted for border planting, along a fence or wall or beside a planting of shrubs and trees w^hich go as a background. A position of full sunshine is necessary â- " hit lUJtttriant growth. In_no case should a herbaceous border be planted In the centre of a small lawn. It may flank a walk at the side of a lawn with very good effect. Perennials like many forms of garden plants, require well drained good soil. That is to say, where one may expect a satis- factory crop of potatoes, perennials will usually do well. In preparing for a perennial border, well rotted ma- nure should be deeply dug in. As the plants are to remain where planted for several years, a good supply of manure is needed from the beginning to assure fine bloom year after year. Bone meal lasts w«ll in the soil and should be freely used when preparing for a perennial border. The width of the border will depend largely on the breadth of the lawn. It may vary from three to twelve feet. The planting of the border is im- '• portant. The tallest growing kinds of slants should be used for the back. In : -^^ry v.-ide grounds shrub' may occupy t!he position next the fence that is to • be screened. The first line of peren- nials should not be closer than eighteen inches from the fence or shrubbery background. The plants .should be arranged in grroups of three, each group set four or five feet apart, and the individual plants in each clump about twenty inches apart. Llife No. 2 should be composed of "'iSta of intermediate height and should stand not nearer than two feet from Line No. 1 in the rear. The clumps here. should be planted oppo- site the vacancies in the back row. Line No. 3 still farther forward, should consist of several dwarf var- ieties. The arrangement should be similar but correspondingly closer in order that the ground may be fairly well covered when the plants have made their full growth. Line No. 4, which should form the front edge of the border, should be about fifteen Inches from Lino No. 3, and nine Inch- es' from the grass or the walk which It skirts. This row should consist of J edging plants of quite dwarf nature, f arranged in clumps of considerable ^:, alze. In the planting it is not neces- ••ry to adhere to a straight line for the different rows. These should be •ufflclentiy irregular as to take away all appearance of rows in the border. In the choosing of plants questions to be considered are hardiness, time of flowering, duration of flowering, •nd color. There are endless kinds •nd varieties ef perennial plant* from which to choose^ Mr. H. J. Mdbre, a well-known landscape horticulturist, kas recommended to the Ontario Hor- ticultural S,.,;ieties a suiUble list, hav- ing reference to colors, hardiness and time of flowering, as follows: Anchusa (alkanet^ varieties, dro|»noT« mad opal; colors, gential blue and opal;' height five feet; season of flowering,! July-August. Campanulas (the bell- flowers), latifolia varieties, violet' purple, chiefly blue, five feet and less,' June-August. Delphinium moerheimi,' white, four feet, July. Aconitum' fischeri (the aconite), clear blue, three! and a half feet, September. Aquilegia' (the columbinea), various, two feet,' May-June. Michaelmas daisies, purple,! two-three feet, autumn. Heuchera' mousquetaire, brilliant scarlet, one' and a half feet, June-.\ugust. Iris,! variety canary yellow, two feet, May.! Iris pumila, blue, nine inches, April- i May. Hepatica„ single red and double red, eix-nine inches, April. | Arabis (rock cress) albida, single and! double, white, nine inches to one foot,! April- May. Phlox subu.'ata varieties,! mauve and other shades, six inches.l May-July. Dianthus (pinks), Mrs.! Sinkins, white, nine inches, June-July. â-  Helleborus niger, Christmas rose,! snow white, one foot, November-; December. Campanula carpathica,' blue, one foot, June-August. - C. Car-' pathica alba, white, one foot, June-! August. Practically all of these plants can' be grown from seed, when a year I must be lost before bloom is secured.! The seed is sown in rows as is the' seed of annual flowers, transplanted' and cultivated during the first year! in readiness for planting out in the! border in the autumn. The plants, on the other hand, may be secured j from the grower ready for planting in [the fall or spring. The perennial j border after planting cannot be left ; to take care of itself. It must be hoed jand raked from time to time similar [to any other garden crop. If the culti- jVation is done sufficiently frequently to keep ^ soil loose on top, there will be no difficulty from weeds. Nor can the border when once planted be left for many years without replant- ing. Some of the plants will be much more agrressive than others and will! have a tendency to crowd out those! that are less vigorous. From time to' time, therefore, the border should be| taken up, the plants divided, the ground refertilized, and pieces of the larger clumps returned to the border.' This replanting affords an excellent' opportunity for changing the plan! and introducing new varieties. â€" Can.' Hort. C/OUncil. Move the Colony House. One of the most common losses in brooding chicks during tie spring is becomes ripe and should not be allowed j from soil infection, resulting from to become dry. Stones can be kept j coccidiosis, worms and digestive dis- ov€-r winter in boxes mixed with moist | orders of numerous kinds, but not wet sand. The process to i It has only been within the last pursue, which is called stratification,! few years that the successful poultry- is to place a layer of sand about an I ^i^i has appreciated the wisdom of inch in thickness along the bottom of j changing the range each year and the bo-c, cover this with stones, then brooding his chicks on clean ground, place another layer of sand, put more This is an excellent practice and good Rhubarb, that good spring fruit oori grrandmothers set such store by, is one, of the most valuable of planta for it* spring tonic effects. Few housevrives realize its possibilities as a dessert; ! they assign it to the saucepan without; any attempt at further improvement,' unless it is the making of a simple pie. ' The following ways will help to vary its use: j Boiled Rhubarb Puddingâ€" To half a pound of chopped rhubarb add half a cup of finely chopped suet, five cups of sifted flour, two teaspoons of bak- ing powder, one cup of sugar and enough mi'.k to make a stiff batter; tie in a floured cloth and bcil three and a! half hours. Serve with hard sauce. | Rhubarb Dumplings â€" ?tew rhubarb: which has been cut into inch lengths io a little more than half its weight in sugfar and just enough water to kee;) from burning. (It forms plenty of juice when it begins cooking.) Make a batter of two cups of flour, half a! teaspoon of salt, two teaspoons of baking powder, a scant cup of sweety milk, and drop this into the boiling rhubarb by spoonful. Serve hot either , with or without cream. | Rhubarb Betty â€" Place a layer of; cooked rhubarb in a well buttured bak- ing dish, then a layer of bread crumbs ; (either white or brown bread),! sprinkle with brown sugar and cinna-' mon, and repeat- until the dish is full, j Bake in a moderate oven until brown j and serve with plain or whipped, cream. I Rhubarb Shortcake â€" Make a short- 1 cake as for strawberries or peaches, ' but use for the filling the following' mixture: Rhubarb which has been' stewed and sweetened to taste and ! mixed with chopped citron or candied ; orange peel. Garnish the top with whipped cream. \ Rhubarb Jelly â€" Cook one pound of chopped rhubarb in a cup of water j and one of sugar until tender. Have : ready one tablespoon of g:e!atine soak- \ ed in half a cup of cold water, to â-  wliich has been added either four: tablespoons of lemon or orange juice and some of the grated rind of which- , ever fruit is used. Combine and pour into a wet mold. Serve when firm with whipped or plain cream or a thin custard. Rhubarb Tarts â€" Cook half-inch lengths of rhubarb, without peeling; (if very young), and without adding wate:-. .Sweeten to taste and flavor with {.7rate<l orange peel. Add to each cup of rhubarb the beaten yolk of an egg. Cook until thick and fill into pastry shei'ai. Put a spoon of stiffly beaten and sweetened whites on the tup of each tart and set in a moderate oven to brown. Rhubarb Ice Cream â€" To three pints of chopped rhubarb add enough water to cover a;id cook until tender. Put in two cups of sugar and stir until dissolved, then strain through a fins sieve. When almost cold add one pint of cream and more sugar if desired, the:', freeze. Rhubarb Salad â€" In some menus â-  fruit salad takes the place of dessert. To prepare such a salad from rhu- barb, soak three tablespoons of pow- dered gelatine in half a cup of cold water until soft, then add two cups oi boiling water and stir until the gela- tine is dissolved. Stir in four table- spoons of lemon juice and half a cup of sugar. Pour into a square granite pan to the depth of about an inch and set on the ice to harden. When it begins to congeal add a pint of chopped rhu- barb, which has been steamed until tender and sweetened slightly, and one cup of chopped nuts. When cold and hardened cut into three-inch squares and serve on any kind ol salad g^een \vith a ma3'onnaise dress- ing. A white salad dressing, excellent for this salad, i.s made by adding hall the whipped white of an egg or hall a cup of whipped cream to the usual mayonnaise mixture (made with lemon instead of vinegar). Rhubarb Shrub â€" A delicious drink may be made with rhubarb. Cut into small pieces ten stalks of rhubarb, mis it with four ounces of chopped raisins and six cups of water and let simmer for an hour. Strain and add two tablespoons of lemon juice and serve with shaved ice. stones on- top, and continue until the bo.*: is filled, and bury the box out- side wherr- "there is good drainage or keep in the cellar. The stones should be planted not more than one inch U»e brooding season move the colony as far as it goes, but it will pay all poultrymen to brood in colony houses, using colony brooder stoves, and then at least once or possibly twice during deep and the soil should be kept thor- oughly cultivated durin?: the" summer. The next spring or the one following houses to a new clean spot on the range. j When the youngsters are little they the young trees should be planted 1 ^re confined close to the house, and abou{ ten feet apart and left to fruit,! throughout their brooding and grow- which they will do in from thcee to j ing period they have a tendency to lie six years. around the house rather than roam long distances. It is no wonder then â- that the soil immediately adjacent to the brooder house becomes quickly contaminated. It is not easy nor possible to cleanse this ground when the chicks are run- ning on it. It- is very easy, howevor, t~> hitch onto the colony house with a team of horses or a tractor and move it forty of fifty feet in any direction, simply fresh air roosting places until time to| placing it on a new piece of ground Plant Trees for Poultry* Frtiit trees for use on the poultry farm are a wise investment. They fur- nish necessary shade and often pro- duce fruit-of considerable quality with less spraying than is needed in th^ commercial orchard. Large apple trees are quite an asset on the range of the young stock. They furnish fine place the pullets in the laying houses. One of the least expensive'portions of the dairy cow's diet is water. It should, therefore, be "furnished in abundance at all times, kept pure.and clean. Happy is the man or woman who has some one to believe m him or her. whRh has not been intensively crop- ped. • •â€" Farm records show that dairy herds in which a portion of the cows freshen in the fall grtve larger net returns than do the herds kept under similar con- ditions except that the caws -freshen in the spring. Greatness comes only by growth. EAST INDIA UP CAT The Foster Mother of the World. The cow is a«no$t wonderful labor- atory. She takes the grasses of the pasture and roughage of the field and • converts thetn int6 the most perfect food for man. In that food there is I a mysterious something which scien- j tists have found essential to the high- , est health of the human race, and which can be found nowhere else. Men have sought for centuries the Fabled Fountain of Youth. The near- est approach to that fountain which has yet been discovered is the udder of the cow. Without her milk chil- dren languish, the vigor of the adult declines, an<f the vitality of the hu- man race runs low. â€" F. 0. Lowden. One lamp, the mother's love, amid the stars shall lifts its pure flame changeless, .and before the throne of God burn through eternity.--N. P. W. Every town-brea Canadian boy knows how to play the time-honored game syled "tip cat." In England, also, this famous sidewalk pastime is vastly popular, and the historians of sport pretend to trace its history back to early Saxon times. F^w people, however, are aware that tip, cat is indulged in so far East as India, or that the dusky urchins of Bombay and Madras are positive adepts at the game. In India tip cat is known as "guilli- danda" â€" that is, cat stick. The little Hindoos or Mahommetans scoop out a small hole in the ground. This hole is kiiown as "gurchi," the cat or peg being "gulii," and the stick to strike with "danda." Players arrange their turns by a Hindoo version of the familiar "ecny meeny miny mo." Player No. 1 takes the "danda" and strikes the "guUi'.' (made exactly like our cat) as far as it will go. The opposite player fetches the "gulli," and endea\X)rs to throw it back into the hole, or "gorch." If he does not succeed, player No. 1 scores a point and has another chance with the danda. On the other hand, if he pops the peg into the gurchi, player No. 1 is put out, and the next in order takes his place. But tip cat is not the only game a knowledge of which our boys share with the lads of India. In the bazaars and public places of all the big cities from Simla to Cey'.on. the youthful Hindoo and Mahommotan enters en- thusiastically into the excitement of hop scotch. They call it "jkaria duk Preservation of Eggs. At the St. Anne de la Pocatiere, Dominion Expcirimental Station, Que- bec Province, an experiment has been tried to ascertain the best method of storing eggs for winter use. The ex- periment included eggs stored in one- dozen cartons, without treatment; eggs wrapped in tissue paper and stored in one-dozen cartons; eggs dip- ped in boiling water and stored in ' one-dozen cartons; eggs dipped in boil- ing wat^r and w^ro^fcjed in ti.ssue pa~i per and stored in one-dozen cartons; i eggs placed on small ends in earthen ; jars and covered with salt; eggs placed in earthen jars and covered with water glass solution and eggs placed in earthen pars and covered with lime water. The egg? stored were new laids, infertile, sound in shell and clean and were stored from July 15 to December 15, 1923. They were placed in a cellan on a cement floor, '. the tempreature varying from 40 to 50 deg. F. This first experiment would indicate that the use of com- mercial water glass solution (obtain- able at most drug stores) and lime water, which can be home-made, are the two best means of preserving eggs for a fairly long period. The con- ! tents of the eggs in the lime water vrere just as good as those in the water glass solution, there being some difference in the appear^ce of the shells. Salt gave poorer results, but. can be used advantageously for short-j periods. Eggs wrapped in tissue pa- per followed in cesults, but those dip- ped in boiling water and unwrapped turned out poorer than any. iipaiPSEii aria." which is certainly a more im- posing title. The court is marked out into seven squares, each of which has a name, I as follows : Ekaria, dukaria, tikaria, | ; kachkolan, sustanawa, chotka and i barka. A round piece of tile (kha-! I polio) is thrown successively into ea(A I of these squares and kicked out by a ! player hopping on one foot. 1 In passing the fifth and sixth , squares (sustanawa and chotka), the! j player has to jump straight in and [then straight out again from the' I chalk-line without treading on any of \ the intervening squares. When the^ tile has been kicked out of the last! square (barka) without any rules hav-' \ne been broken, the player scores a point. I "Ekaria dukaria" is a most absorb- 1 jifig game to the little Indian boys,' and even the grrown-up folk, .'squatting , !at their shop doors take an interest; ;in it. indeed, it is by no means un-! I common to see a grave and reverend i , merchant temporarily lay aside his : ilong pipe, and step down into the! ^ street ^o illustrate for his boys' bene- ] : fit a knotty point in the theory or \ practice of the India hop scotch. I \ A form of blindman's buff is also I played in parts of India, and, hunt' I the ehpper is popular â€" an untwisted. j turben being used in lieu of a slipper. ; , Game.<! of marbles the wrfter has also ' seen in full swing in Madras and Lucknow, while leapf rop Is not un- j \ known in the northern parts of India.: • But the pet sports of the Hindoo boyj j are "ekaria dukaria" and "guilli-' : danda," or. as we could say, hop scotch! 'and tip cat. I They Also Serve. God dotli not need Either man's works or His own gifts; who best Bear his mild yoke, they serve Him best; His state Is Kingly; thousands at His bidding speed. And post o'er land and ocean without rest: They also serve who only stand and wait. " â€" Milton. How She Knew. A city-bred girl married a young farmer. -As her husband came Into the house one day, she exclaimed: "'Oh, John. I found four ducks' eggs among the two dozen you brought In this morning." « "Ducks' eggs," said John. "How do you know they were ducks' eggs?" "Why," she aaswered. "I put them In water and four of them floated.' A FLATTERING AFTERNOON- GOWN. Navy blue twill or heavy silk inten prets this delightfully fresh aftemooe gown. The side plaits give a width U I the narrow silhouette which is alwayt ; welcomed by the active miss and smal j woman. There is a freshness about the grey set-in front of contrasting i material, while the plaited frill abouS j the neck and sleeves is always youth- j ful and flattering to the small woman. Very attractive i.« this mode!. No. 1040, made in bri^iant-colored tissue { or gingham. Hemstitching gives a I pleasing trimming for the set-in front. I The gathered triZ^ are much more use- i ful when the dress is n.ade of wash â-  materials. Cut in sizes 34 to 42 inches I bust. Size 38 requires 4 '-s yards ot' ] 36-inch material. j HOW TO ORDER PATTERNS. : ! Write your name and address plain. ly, giving nuniber and size of such pat, terns as you want. Encloise 20c in stamps or coin (coin preferred; wrap ! it carefully) for each number, and I address your order to Pattern Dept.^ j Wilson Publishing Co.. 7.3 We:>t kiaJ j laide St.. Toronvp. Orders fliied l^ return majl. Put Her Ring en the Hook. "WTien a g!rl starts fishing tor a proposal what should I do?" "If you love her. put herrins on her hoek, ot cours*." Rhubarb Custard. For each egg use one cup of stewed rhubarb which has been put through ! a sieve, .^dd the rhubarb to th.? vnAX j beaten yolks, sweeten to taste, then i beat in the whipped whites. Put the j whole into a buttered baking dish and 1 bake until firm and it shows signs of 1 cracking. Serve when cold. • ] Blow up the stumps anJ siones. ot j you are likely to bio* -jp when thi I plow hits