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GETTOiGMOST SERVICE OUT OF ROPE Soma Practical Sugge«tion» For the Farmer. BY F. W. DICKERSON. I In securing long llf* and maximum Mrvice out of a hay rope or any rope iu*d on the farm, several thIngB must b« taken into consideration. First, the rope selected must b« of Sood quality and the proper size for the work to be done. Good ropes are made ot properly selected new ftbre which has been prepared and liandled In such a way as not to injure the natural strength of the ftfores but un- fortunately, some manufacturers cheapen the rope by mixing with the new, certain percentaffes of fibre which has been injured by over- exposure in cutting and preparing, or in storage, and in somo extreme cases a considerable proportion of old ftbre is mixed in. The best guarantee of getting flrst- elass rope is to buy some of the trade- marked brands, or of a reliable dealer who can guarantee that he buys only from high-class manufacturers. As for the proper size, thia will depend on the work to be done and the prob- able stress the rope will have to m«et. Other things being equal, it is better economy to buy a size 'krger than that actually called for, since the dlf- fer«nce in first cost is usually very sm&U indeed. Second, the rope must not be chafed or kinked while in ase, as these are the two chief ways in which ropee are damaged. Chafing may be caused by dragging across a sharp comer on a timber, or a roof, or stone, by two ropes rubbing over each other, by a polley whic^ is too small or has «harp projections, or which does not rwivel ea^Iy. Any kink or sharp bend puts a terrific stress on the outsire flbreo of the rope, and if any heavy pull comes on such a bend, some of the fibres are likely to be ruptured and the rope will probably fail at thia place. Kinks are particularly de- structive to wire ropes. Any knot acts somewhat like a kink, and hence the most successful types of knots are those which do not bend the rope too sharply. The usual cause of kinks is too much twist, and this is the reason why so much care must be taken to keep hay ropes from twisting. Twist- ing is due to the fact that wtien a rope is pulled through two or three pulleys with a heavy load on it, the twisted strands bearing on the pulleys have a tendency to give a screw-like turning which increases the twist in the rope. Various methods are used to keep down too much twist: 1. Turn the rope end for end occa- sionally. 2. Drag the rope through stubble. 3. Coll the rope and lay in tub of hot water. 4. Use balli-bearing swivel where at- tached to hay fork carrier. Of these the last is by far the most efl'ective; since the twist is naturally worked toward the carriage end, and if freely turning swivel is provided i)ere, the twist will be worked out as fast as it collects. Such ball-bearing swivels can be purchased on the mar- ket for a very small sum, or can be made from an auto or bicycle ball- bearing. Dragrgfing the rope fills it full of dirt and grit, and probably causes excessive wear. Reversing the rope end for end, helps about taking out twist, but takes quite a lot of time and troul>le. Rope should l)e protected as much as possible against dust and grit, which produces excessive wear, and against dampness, which is likely to produce rotting. A rope should not be coiled and stored while wet, but should be thoroughly dried first. Some author- ities recommend lubricating a rope with hot tallow or hot linseed oil, but it is doubtful if this pays for ropes tliat are kept dry and free of dust. Very important factors in securing long service are proper whipping, crowning, splicing, and knotting, and every farmer and farmer's boy should be thoroughly posted on how tiieee things are properly done. At least, it is easy to secure bulletins giving the necessary details, from the State Agricultural College. Moat of the rope manufacturing firms also put out very valuable booklets. BALANCED MEALS FOR IMESHERS Every community has its own way of handling threshers, but in a certain section they advanced farther than they realized wh2n they decided that there would be "no supper for the thre.^hing crew." It has been the rule for years with- out numbsr for the housewife at the farm where threshing was gfoing on, to cook twice a day for the whole orcvV. Now the men are going home for the evening meal. The automobile helps solve this problem, and the men are content to take the quick run home with a chance to cool off somewhat before sitting down to supper. But best of all, tlie new custom takes away some of the farm wives' dread of threshing time. Another thing, farm women are get- ting together to plan the meals served to threshors. With planning, it is poa- sil.'ie to have variety in meals, and to cut down on time and labor. These raeals are more appetizing, for fojcis that fit together can be arranged for. Time was when any one who went the rounds with the threshing ri.ig would find that dinner invariably con- sisted of roast beef and boiled pota- toes. Whatever variety there was, was In the way of desserts and vega- tableti. After eating at the first house, yo J knew just about what was coming at every other house. The big differ- ence was that each succeeding house- wife would put a little bit mcro on the table. But nowadays the wives of inomlers of the threshing rings are getting together l)efore the threshing sea.oon opens and planning a series cf menus, so that there will be practic- ally no repetition of the main dishes of the meals. It is easy to tell ahead of lime, barring accidents or rain, ju£^ hew many meals the threshers will eat at each farm. WHAT SHOULD MEALS FOR THRESHERS INCLUDE? For dinner: Meat; a starchy dish such as potatoes (Irish or sweet), rice Or macaroni ; a raw vegetable or relish or vegetable salad, and a cooked vege- table; breed or rolls (with butter, of course) ; fruit, a frozen dessert or simple pudding such as fruit short- cake or gelatin, rice pudding or cus- tard. Cookies or cake are welcome wi^ fruit or frozen desserts. Cakes without icing are better than those which are iced, when served with a full meal; besides, a rich, sweet icing Increases thirst Sapper requires meat, which can be served cold and sliced, or a hearty dish, such as macaroni and cheese, baked beans or frizzled dried beef; creamed or fried potatoes; a simple salad or relish; bread, rolls, biscuits or corn bread; a simple dessert; tea, coffee and milk. SUGGESTED MENUS FOR DINNER. Pot-roast beef, gravy, browned pota. toes, buttered beans, lettuce and toma- to salad, whole-wheat bread, fruit roll. Baked or boiled ham, spinach, creamed poiatocs, com bread, ice cream wllh frcfh fruit, gem cakes or c.>:kie.?. Chicken ar.d biscuits, boiled pota- f-'--- ;.r rioc corn on cob, cabbage '!.<:.i::, rlc.< custard with rateiasi Meat loaf, mashed potatoes, succo- tash, cole-slaw, whole-wheat bread, apple batter-pudding. Swiss steak, iioiled or browned pota- toes, buttered beets, carrots and peas, bread, relish, fresh fruit with custard. SUPPER MENUS. Macaroni and cheese, buttered car- rots and peas, sliced tomatoes, bread, jelly or jam, fruit, cookies. j Stew (from yesterday's iieef), add- ing carrots, potatoes, turnips and on- ions; whole-wheat bread, jelly, apple I sauce, hot ginger-bread. Potatoes escalloped with ham (left I from day before) , buttered beans, t radishes, whole-wheat bread, fresh I fruit, cake or cookies. I Sliced meat loaf with creamed po- ! tatoes, or creamed eggs with ham and ! buttered potatoes; tomato and cot- tage- cheese salad, bread, fruit short- cake. Potatoes escalloped with sausage, tomato, cucumber and lettuce salad, com bread, jelly or jam, fruit sherbet, gem cakes. Buttonholes. On wool suits, coats, or dresses, unless buttonholes are well made, they are best omitted. To work a buttonhole in heavy wool material, first make each one carefully with chalk. Then stitch several rows around them, slightly back from the drawn line. Cut the buttonholes be- tween these rows of stitching and a firm edge remains to work on. If gimp is to be used (and in most cases it should be) , baste it carefully around the hole and work with heavy twist Buttonholes are marked in the same nuinner, only on both sides of the ma- terial. Small straight-edged strips of material are basted on each side of the mark. (This is done to the outer thick- ness only. ) After the strips have been securely stitched and the corners well fastened, cut the buttonhole in thej outer thickness in the shape of a | parallel line terminated at each end I by a triangle opening outward. Turn ! in the little triangles thus formed and j fold in the bindings and catch lightly , to the under sld?. Baste the inner! thickness of material around the but- ' tonlio'.e, the mark directly over the ' hole. Cut along the inner mark the' same shape as on the outer portion. \ Turn in tlve edges with a needle and whip down to the buttonhole binding, i This makes a very pratty button- ] hole. « I Build up a herd of cows especially i suited to your particular branch of dairying. If you make butter or sell cream, choose cows giving milk hich in butter-Cat. If you sell milk, look for the large flow of milk. Spraying Potatoes for Late Blight Late Blight, a disease of potato! foliage, is moirt destructive, and in, some years causes great loss. This \ loss can \» greatly reduced, if not ! entirely eiiminated, by careful and ! thorough spraying with Bordeaux ' Mixture, made up of 4 pounds ofi copper sulphate (bluestone), 4 pounds quicklime and 40 gallons of water. Spraying should begin about the middle of July, using about GO gallons per acre, the amount being increased! as the plants grow larger. As manyj as five or six sprayings are necessary \ and the later ones should be applied with the utmost care. If potato beetles ' are prevalent oni* and a half pounds of arsenate of lime should be added to| each 40 gallons of solution as an in-* secticlde. Spray before ratJier thani after rain. | In making the solution for spraying it is more convenient to use stock solu- tions and dilute them as required. The following instructions for preparinjg stock solutions are given by J. B. Mac- Curry, Plant Pathologist of tlie Dept. of Agriculture at Ottawa. The blue- stone stock solution is prepared by dis- solving 40 pounds of copper sulphate in a barrel containing 40 gallons of water. For the lime stock solution 40 pounds of fresh quicklime are slaked in a barrel by gradually adding water, while thoroughly mixing, until the Ijarrel contains 40 gallons. These bar- rels of stock solution should be kept carefully covered. When ready for spraying transfer 4 gallons of the stock solution of bluestone into the spray tank and add 32 gallons of water, then add four gallons of the lime stock solution, pouring it through a fine mesh strainer. Keep stirring the solution in the tank while adding the lime. It is desirable to increa.se the pro- portion of copper solution in the later ' sprayings, using the formula 6-4-40. In preparing the stronger mixture the ^ only diflferenoe is that six gallons of i stock solution of blueartone are addled ' instead of 4, and 30 gallons of water instead of 82. The Canadian Homlmaklr jt Mritt gf wesJi/y artic/is cot/erlng. PLANNING . BUILDINQ . FINANCINQ DECORATING . FURNISHING , GARDENING '*» Cop\frijXt IMS: A PLEASING COLONIAL DESIGN Prevention and Control of Cutworms. 1. Prevention. â€" Cutworms lay their eggs in late summer and autumn in grassy or weedy lands, hence, if a crop is going to t>e put in such places that faill or next spring, the field should be plowed in late summer or early fall and cultivated to keep down weeds and grass, thus preventing cut- worm infestation. The cleaner gar-' dens are also kept the less will be the! trouble in thi-m the ne.xt year from cutworms. I 2. Method of Killing Cutworms. â€" ! Use a poison bran bait made as fol- lows: Bran, 25 lbs.; Paris green or; white arsenic, 1 lb.; mola.sses (cheap' grade), 1 to 2 qts.; water, about 2 gals. j Mix thoroughly the bran and poison ; dry in a large receptacle or on a clean smooth floor of boards or of cement, ' pour the molasses into the water, stir and then pour the liquid on the bran. ; Mix until the bait will fall like saw- dust through the fingers. I Note â€" Liquid arsenite of -soda may; be obtained from the Deloro Chemieal Co., Deloro. One pint of this is quite ! as good as one pound of Paris green or white arsenic. Being a liquid all' danger to the operator from poisonous . dust is removed by using it. If the cutworms are known to be in the soil before the crop is sown orj set out, prepare the ground well andj an evening or two before planting! ?pntt?r the bait at sunset thinly over the surface as if scattering seed grain (20 pounds are sufficient for one acre). If the crop is up before the cut- worms are observed, drop a little of the bait (a thimlileful) near the base of each plant late in the evening. Cutworms may also be killed in some cases by spraying the plants with arsenate of lead powder (2 lbs. to 40 gals, of water). Caution â€" Guard against poultry or livestock having access to the bait. Saving the Crumbs. Quite by accident the writer dis- covered that bread crumbs, especially the crumbs of whole-wheat bread, are an amazing improvement over cracker crumbs in scalloped dishes. They give a much richer flavor and have none of the pa3tin<?ss which cracker crumbs cannot help having. It is well to keep a box of bread crumbs on hand at all times. Broken and dried pieces of bread should be stored in an open re- ceptable (to prevent molding) and when a suitable amount has accumu- lated and has dried out well, the bread must be run through the grinder and the resulting crumbs stored away. One should not keep them in a box or bag which is too tightly closed as this will give them a strong taste. This method of utilizing bread crumbs com- blne.-? improvement in cooking with economy of food stuffs. The house is o( Ihe Colonial type and measures 36' 3" long by 25' 3" deep, has added to this a sun room, front and rear entrance porches. The house was built at a cost of ?9,600, or 30c per cubic toot. The ceiling heights are as follows: Basement to ground floor 8' Ch-ound floor to first floor 9' 6" First floor to attic floor 9' The exterior woodworlc Is all paiutiM white. The roof is covered with red Flexstone Asbestos Strip Shingles, and the walls with wet dash rough cast stucco of a light cream color. The front entrance la of pine paintfiil while and the steps and landing are of con- crete. The construction consists ot balloon frame sheeted both sides with pine shiplap. Then on the outside comes two layers ot paper, wood counter lath, lath and stucco. On the inside paper, counter lath, lath and plaster. The space between the shiplap boards la packed with granulated cork and there Is tour Inches of cork In the flrat floor ceiling and the celling of the sua porch. This has been found to be a very satisfactory con.struction and the house is of a uniform warmth during the severest winter weather. The ground floor Is laid out with the entrance, hall and stairs in the centre. On the left is the living room and on the right the dining room, kitchen and pantry. There are small rooms for the telephone and coats each side of the vestibule. The wholo floor Is of birch except the kitchen and pantry, which are of spruce covered with painted canvas. The living room is a large room 24' by 12' 6" entered by glass doors and lighted by large three-light windows. Two glass doors lead to the sun room and the ettect from the hall Is one of By H. B. Little , Architect. cheertuil spaciousness which gives the house the appearance ot being much larger Chan it is. There is a flreplaca ot Milton Pressed Brick with wood shelf and a colored cement hearth marked off to resemble tiles. The plas- ter walls are tinted a buff color and a'll the woodwork is in white enamel except the doors which are of flr aitalned mahogany. The room Is light- ed with bracket lights and by lamp standards wired to base plugs. The sun room has eight double-hung windows and a door to liiQ garden. The plaster walls and celling are sand finished and the woodwork la white enamelled. The hall is ot ample sizo, 11' 9" by 9', well lighted through the glass doors to the living room, dlnlug room and vestibule. The stair ascends to the first floor from this hall and It has blrcli treads, newels and handrail. The handrail and newels are stained ma- hogany; tho tre-ads are oiled and pol- ished. The risers and balusters are of pins painted white. The coat room and telephone room windows are in leaded glass and there is a leaded glass fanlight over the entrance door. The door itself Is ot pine with solid raised wood panels. i The dining room is 13' by 12' 6" with , two large -triple-light windows. There ; is a corner china closet and a plate rail extending around the whole room. There is a central pendant light as wiill as two brackots and In the floor Is a fioor plug for a buzzer and elec- tric toaster. A swing door leads to the pantry from whore a door leads to the entrance hall, another to the rear entry and cellar and a third to the kit- chen. The kichen is 10' 6" by 8' 6" and contains an electric range, sluk with drainboard, and cabinet. It Is cross ventilated by two windows. A .switcli here controls the electric water heater in Llie basement, and an an- nuclator indicates the ringing of a bell at the front or rear doors, or tli» dining or living room buzzers. The first floor partitions ooma over those below wherever posfllble anrd this gives the central hall with the bathroom at tho rear, the large, mas- ter's bed room and sleeping porch on one side and the two bed rooms on tUo i other. The entire floor Is ot birch ex- I oapt the bath room, which Is of spruce covered with linoleum. The bath room I Is 7' 9" by 5' 10" with a n' tub and a j large pedestal baaln. Thero are two ; medlelno cabinets and a mirror over : the basin. Tho wall i.s marked oft with ' squares in Keeues cement and enomel- I led to form a wainscot 4' high. 1 The master's bed room is 16' 6" by 12' G", with a largu closet, a sleeping porch and two windows. The sleep- \ ing porch Is 9' by 7' with four double himg windows. Tho two other bed rooms are both 12' 8" by 10' 6", with '. closat and two window.s- each. A stair ascends to the attic, which Is unfinish- ed and unheuted. ! The basement contains two cement I laundry tubs, a cold room under the , sun porch and a coal bin. The boiler â-  Is a No. W6 Newport magazine toed : coal burning water boiler burning pea ! coal. As this coal can be bought at a 1 cost ot $9 per ton and It Is estimated I that it will requirs six or seven tons : tor the season it wlU bo seen what a 'saving 1» made possible In the fuel ' bill. j .\s tha city drainage does net ex- I tend to this suburb, the house is drain- I ed to a septic tank and distributed ioTor an absorption area In the garden by means ot tile pipe lines laid with ' opon joints about 1' 6" below the sur- j face of the soil. i Readers desiring further information ! regarding the plana and apsciflcatlona jot this house should communicate with I the architect direct. Adciress Mr. H. JB. Little, Architect, Si BVaser Bldg.. Ottawa. It is not what cows do in brief tests that count for profit; rather, it is the' long-continued productk>n that deter- j mines the capacity of the animals as ' daflnite proflt-bringers. Dairying is one of the nicest busi- nesses in the world if you like it. If fen ds not, chanf* to aomething else. Making Mincemeat GraduaUy. Throughout the summer one may have one's winter supply of mince- meat in the thought. Often there are jellies which do not "jell," marma- lades and preserves which do not turn out perfectly, syrups left over from watermelon pickle and spiced fruits. These should be stored away all on the same shelf and when the time for making mincemeat arrives they are easily brought forth for use in it, add- ing much to tite flavor of tho finished product and saving more sugar than one might at first imagine. Care of the Neck. There are two kinds of necks that sometimes come to u.s as we grow older â€" the "pitiful" nock and the neck that knows no bounds. Nati-Tally no woman wants a neck that even a flat- tering collar can't convert to loveli- ness And certainly no woman wants her neck to spread and billow and pile chin upon chin. The answer of course is "safety first." You must train your neck in the way it should go â€" and take no chances. So far as I can discover, the best preventive for a thin neck is general good health. I've seen mature women, by breathing deep, correcting posture and fattening themselves up, round out their necks into beauty. But this does not mean that I am above trying Jocal methods on my own neck. The firmest, whitest, most-Hke-a-rolumn neck I know belongs to a beauty spe- cialist who advocates a suction system of slapping with the cupped palm, starting under the ears and working down and front from each side. Thi.s, in connection with her creams and oils and stimulants, she assures me, will take the "pitiful" out of an-.ost any, neck. Look out for posture. Keep your, chin and .nbdomen In and your head i and cheat up. This exercise is some- times used: Stand erect with chest up.: Let your head drop forward !ooc?ly| and roll to the right, then back to the [ left and front in a sort of flexible roll-' ing circle. Do this a few time.= and' then revprse the direction. At night cleanse tho tliin rrcck thor- 'â-  ou.ijh'ly and apply cold cream or tissue cream, cow's crenni or warm cocoa butter. In the morning dash cold water over the nook to tone it ',ip. Fat necks and double chins are real- ly easier to correct than the too-thin neck, for you can bo rough with them. (Thia, obviously, does not apply to the woman who may be suffering from goitre. I mention this merely i>ecause I receive many letters on this subject, and because a goitre, of course, should he put under a physician's care "nd never tampered with inexpertly.) One of the i)e9t things for a doub!* chin is slapping with the back of your hand under your chin. Slapping also works on the roll of fat at the back of tlio neck.. Reach your hands over your head nnd slap with alternate pal ma. The suction movement I mentioned a while back may lie used on a fat neck in connection with an astringent. Beauty salons often liind up chins for a few minutes with a folded towel pinned firmly at the top of the head and holding tightly un ler tho chin a pad soaked in astrintrc-iU. Necks do get very dirty, what with fur collars and exposure to dirt. The small Vwy who i^ accused of l«:iity in cleansing nwlhods r-ia'ly ha.'s nr. argu- ment. Often neck.s mu.'rt be scrubbed to get off. that almost imperceptible dingincss. For further whitening, simple Weacliee such as buttermilk or dlltited lemon juice or peroxide may. be used.â€" H. R. C. Kindness in the stable is one of tha fundamentals. Abuse and fright haw a direct bearing upon the flow of milk. Bear this in mind, and keep the milk- ing »tool 'tnder yourself, and do not use it a.i a 9ail. whatevw- happeis. - m . Mutton stMt should n«v«r be used for any dish tlurt ii to U eatsa cM,