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6 1HB COLBOENE EXPRESS, COKBORNE, ONT., THURSDAY, NOVEMBER 29, 1917 Used in Millions of Tea Pots Daily Every Leaf is Pure Every infusion is alike delicious SALADA" Black, Green \ ~ , . t. * , ^L153 ©r Miied J ScaIed Packets only. GOOD HEALTH QUESTION BOX By John B. Huber, M.A v. ill II answer all signed letters pertaining to Health. If yoar leral interest it will be answered through these columns ; mswered personally if stamped, addressed envelope Is en-Huber will not prescribe for individual cases or make diagnosis. John B. Huber. care of Wilson Publishing Co.. 73 West Adelaide ■til the largest (lifts of Heaven, ivhen drooping health and spirit go amiss--Thomson. BABY'S CLOTHES. At the first year. At about the irst year the child will begin to stand, tnd he must have shoes to support ' i ankles. Rompers will give hi freedom and As s j he i (about eight should be worn Laced shoes ing child; but cs small baby. Whc the child should have his covered, and a bonnet with the laundry, sufficiently trained months) drawers re best for a walk-not be produced for a out of doors in winter lining should be used. A thin sweater is a very convenient garment to use under the coat on very cold days. The child should never go out when the thermometer is under 15 degrees F. A fine piece of cheese cloth may be made to fit the baby carriage, fastened on the hood; and this will guard against dust and high winds. The out-of-door clothing is dependent entirely upon th.e season of the year and with the sudden changes which take place in the climate definite rules cannot be laid down. Mothers are obliged to rely upon their own judgment, *Jr that of experienced friends. As a general proposition it may be said that infants are very apt to be overclad, particularly during the hot weather. QUESTIONS AND ANSWERS. Appendicitis. I have seen 2 doctors; both tell me I have appendicitis and one tells me I must be operated on. Can I be cured without an operation? It pains me only at odd times and generally ' nir;ht. I drink 9 or 10 cups of tea Answer--The excellent physicians who examined you would be far better judges than I, and I would be presumptuous indeed to advise in the circumstances. On general principles, however, operation is decidedly indicated in such a case as yours. In chronic appendicitis the local condition is like so much dynamite in the system, ready to explode on the occurrence of any strain or dietetic indiscretion. Possibly the other ailments you mention may be much improved in consequence of the operation. The Tannic acid in the tea is very binding. Of course you are drinking too much of that fluid, 2 or at most 3 cups the your ! day mgh. ' Cold Hands. i having quite a time to keep MAKING BUTCHERING EASIER Methods That Take the Drudgery Out of Hog-Killing Time. By Mrs. L. E. Armour. ter the second time. At the second grinding the seasoning may be added. For four pounds of meat the following is the proper amount of seasoning, although it will be best to add or subtract to make it suit your own taste: One ounce fine salt, one-hali ounce of black ground pepper, and one-half ounce of powdered sage. If the red color of the meat is desired a little saltpeter will keep it. Making Sausages Sausage for immediate use may be packed in crocks and jars. A very good method is to pack the jars tight-i ly and set in an oven and heat until *°"g j enough lard has run out to make a \l?.e j covering over the top. Expert sausage end farthest from the barrel. This I ftkers adyise covering the jar with lowering of one end gives the water a | cheesecloth and ing meUed para-chance to dram off, and the hair and , ffin Qn thg doth tQ fiu the pores-scurf 1S more easily cleaned from the | R .g nQ trouWe ^ keep the sausag.e platform The best procedure m re-. for monthg thjg A1 keep moving the hair is to begin on the j head and feet. These are the hardest to dress properly, and when they be- | come cold they are an almost impossible task. When we butcher hogs we prefer clear, cool day, with the wind from the north. All necessary preparations are made beforehand as much as possible. If a number "of hogs are to be dressed, they are not all killed at the same time, as standing seems to impair the flavor, but to make good time we aim to have one ready for scalding as soon as the one before it is finished. A small amount of lime added to the scalding water will not injure the meat in any way, and it makes the hair slip much more easily and the skin is whiter. pulled from the By Agronomist Thia Department is for the use of our fa r an expert on any question regarding soil, « '« of sufficient gei farm readers who want the advice seed, crops, etc. If your, question ., .. will be answered through this column. It stamped and addressed envelope is enclosed with your letter, a complete, answer will be mailed to you. Address Agronomist, care of Wilson Publishing Co., Ltd., 73 Adelaide St. W., Toronto. C.B.:- Avoid Heavy Lifting Every advantage of heavy lifting is taken. We do not try to lift a heavy hog on the pole in the old way. Our method is simple. The carcass rolled from the platform on to a strong chair. Two men can carry- cool and dry pi; Then the casings may be used as a container. They are the small intestines of the hog, and have been thoroughly cleaned, washed, and scraped. A special stuffing machine is used to pack the sausage in them. My own favorite way is to pack the sausage in muslin bags. It seems better if it is dried a while, and after the drying we pack it away in crocks and cover with lard. Mixed sausage is made by al- ery heavy hog in this manner. The | lowing one pound of lean beef and hog may now be taken with a mini- j pound of fat pork to two pounds of m of effort to the place where it is j lean pork. It is handled the same as be hung. A number of devices j pure sausage. employed to save the-neavy , In making souse or hog-head cheese, all over a In fact I feel cold s damp weather sets Answer--Cold hands (and feet) with or without sweating, if persisting several months, are due either to nervous fatigue (neurasthenia), anemia (poor blood), hemorrhage, chronic digestive disturbances, rheumatism, gout, or heart or lung affections that may interfere with the right circulation of the blood. Many nervous people get cold extremities suddenly and temporarily by reason of excitement or anxiety or shock. There are those who will complain of cold extremities, which are nevertheless warm to the touch of another person. Doctors call this paresthesia, and it is a nervous coinlithom^^Yoirr^^ lifting. The gambrcl stick may be slipped out of one leg, put around the pole, and reinserted in its proper position. Then it is easily possible to push it up to a notch cut in the" pole, which is used as an inclined plane. A block and tackle may be tied to the limb of a tree and the gambrel stick tied to the lower pulley. If a pair of pulley-wire stretchers are handy, they are the best, as they have a patent grip that holds the hog securely at any height. Now we are ready to dash cold water ove he body. We remove the entrails next, being very careful all the while that they be drawn intact. We place a stick between the ribs to hold the sides apart, rinse out with cold water, and we continue with the others until they have been brought to the state of the one described. It is time to begin cutting and trimming the first when the last hog is dressed. Hams, sides, and shoulders are trimmed to the desired size and carried to the smokehouse, where we spread them singly on shelves and sprinkle them with salt. Heads are soaked in water to remove the blood, and handled in the same man net. srfrju'iu be cuVirorn'rhf'pie. that are to be used for lard, and all lean taken off for the sausage. * The skins are cooked alone. The lard fat is cut into small pieces and the sausage meat into chunks for grinding. Recipes For Brine Here is the brine we use for 100 pounds of meat: Salt, eight pounds; : saltpeter, pulverized, two ounces; i brown sugar, two pounds. 'Dissolve! in six gallons of water. This brine is placed in the kettle and j brought to the boiling point, and cooi- ! ed overnight. Then when the meat is placed in a clean barrel, joints first, i the solution is poured over it and a clean cloth tied over the top of the The lard fat is placed in the kettle with just enough water added to keep it from sticking. Stir it constantly, and add fire sufficient to keep it cooking. We bring our sausage out by the fire and grind it while we render the lard. Use only a good grade of pork for sausage. Three pounds of the lean to ont. of the fat is near the right proportion. The combining should be done before the grinding, as the grinder gives a much more thorough mixture then can possibly, be made by hand. Most good sausage makers put the meat through the cut- head should be used with about twelve feet. Boil them together until they are perfectly tender, and remove the bones. Mash the meat thoroughly, and season with salt, pepper, and sage. Store in a deep pan or crock until well cooled, and then it may be fried, or sliced and served with vinegar, as desired. Liver cheese is made in the same way, using three livers, one head, and eight feet. To Prepare Livers At butchering time there is so much fresh meat and "bones" that we seldom eat all of the livers. The French in Louisiana have the following way of taking care of it, and it is an extremely appetizing food when rightly prepared and served: Cook as many livers as desired, boiling until perfectly tender. Mash well, add salt, pepper, sage, minced onions, or garlic to suit the taste. Add one third as much rica that has been thoroughly cooked and seasoned. Stuff it in well-cleaned paunches and hang to dry. It should be smoked a little with cobs or hickory wood. After the smoking operation it is sliced and d rito.if ,i)nn.altflrii Is it possible to treat seed corn so as to keep crows from de-j stroying it? 2. How can one exterminate wild carrots? 3. What would be the best seed to sow in the spring to produce a small crop of hay next year? Answer:--1. In order to control the attack of crows on young growing corn, it is well to dip the corn in tar, by putting it in a kettle and then applying the tar to the corn, keeping the corn stirred. Just enough should be used to make a very thin covering: of tar over each kernel. A table-, spoonful should be sufficient to treat i six or eight quarts of seed corn. It \ is good practice to dry the excess tar by the addition ^f some dry road dust or lime. This will prevent the seed sticking. 2. Wild carrots can be ex' terminated by cultivation. This weed yields readily where care is tak n to prevent its seeding. 3. Probably the best you can do to get a hay crop from spring sown seed, would be to sow a mixture of peas and oats, a bushel of each to the acre. These should be cut' just before the oats begin to turn color, at which time the pea pods will be fairly well filled, and the mixture should make nutritious hay. Reader:--I wish to plant an acre in strawberries in the spring. Can you give me advice regarding cultivation as this work is new to me. Soil is good clay loam. Answer:--In preparing a strawberry patch next spring, th^ ground should be worked as early as possible, and the plants set in rows three to four feet apart, and from one to two feet apart in the rows. Successful strawberry growers apply from 300 to 600 lbs. of fertilizer to the acre, in preparing a suitable bed for the strawberry plants. This can be sown broadcast over the ground and worked in by carefully harrowing or raking the ground. Fertilizer, on a fairly rich clay loam soil, should analyze about 2 to 3 per cent, ammonia and 8 to 12 per cent available phosphoric acid, and possibly 1 per cent, of potash. During the first season the blossoming stalk should be pinched off and the runners should be trained along the row, not spreading more j than a foot wide on either side. During the first season the strawberries j should be frequently worked, rather | deep at first, but shallower as the sea-: son advances, rarely exceeding a ; depth of 2Vb inches. After the ground j has frozen it is good practice to cover ' the plants with straw or other mulch which can be removed in the spring. R.S.:--I. Will you give me particulars for treatment of barley for smut? 2. If I sow sweet clover with a nurse crop next spring, how long will the plants last? It is a biennial, I know, but does planting with a nurse crop make a difference? 3. Should a wooden silo built of yellow pine be painted on the inside as well as the outside? Is it necessary that silos with cement floors have a hole left in the centre for drainage? Answer:--1. In order to treat barley to control smut, take a barrel holding about 50 gallons of water. Add one pint of formalin to approximately 40 gallons of water. Mix this thoroughly, then dip the bag of barley seed into this mixture until it is completely submerged. Raise the bag until it has drained out and then re-submerge. Afterwards lift the bag up so that the solution drains back into the barrel and empty the sack onto a clean floor, covering the barley so treated with sacks or covers. Leave these on over night so as to keep the formalin gas in among the kernels as much as possible. In the morning remove the bags and the gas' will quickly escape. 2. If sweet clover is sown with care and the ground is well prepared and rich, it will last for several years. Planting it with a nurse crop makes no difference as to the longevity of the clover plants. 3. Painting the inside of the silo will tend to preserve the wood. This painting is not as necessary as that of the outside, since the outside painting protects the silo f/om weathering. It is good practice to have a hole at the bottom of the cement floor silo. This h3\e should lead off into a drain, but of, course should be closed before the sib is filled. Otaerwire air will get into the silage by this avenue and destroy much of it. The drain at the bottom il the tilo will allow thorough craning out of the silo. falfa hay and thirty-five pounds of eggs are needed; or, when I have as corn silage. No grain is necessary . many as 500 eggs sefr.-I, fill a small ^ And I i I have much wa- examine a veins, obtains in tipated all the time. cordingly. you. INTERNATIONAL LESSON DECEMBER 2. Lesson IX. Nehemiah Rebuilds the Wall of Jerusalem--Neb. 4. Golden Text, Heb. 13. 6. lVe' for No\ Ammoi o-(Neh. 2. 10) and of Geshem (Neh. 2. j 19). Ashdodites--Inhabitants of the \ ^,Rt cna ! was resumed. Was known--The enemy soon discovered-that the Jews were prepared for them; hence they desisted from an actual attack. This made it possible for the builders to return to their tasks. Verses 16-18 give an idea of the assignments given to different classes of the population: (1) Nehemiah's immediate followers; (2) the princes and leaders; (3) the builders; (4) the carriers of burdens; (5) the trumpeter; (6) Nehemiah himself. Servants--The immediate followers of Nehemiah; half of these were to assist the builder", the others to furnish protection. Rulers--They were in the rear to give encouragement and direction. The closing words of verse 16 should be joined with verse | 17, "the whole house of Judah, both ^ladld tt^s^ls?Uilar!nd change in the text, Philistine city of Ashdod. The rounding tribes, like the Samaritans, resented the progress of the restored . ^^^"^^^"(rjS^^*: community. Wroth -Because in spite L «m & 'few men weM at ^ of all their efforts the building enter- j jnt in cage of attack th had tQ prise went right on. Unless che people be brollght together quickly. Trumpet could be stopped they would soon be , __There were probably several trum-in a position to withstand all outside j t but Qne was ahvays by the side attacks. Confusion--Or panic. A i of the commander-in-chief: the two panic would disorganize the work and mj ht always be found at the point make the people an easy prey i 0f danger. Morning. . . stars Verses 9-11 portray Nehemiah s feel- j _The spee(]y completion of the ings on discovering the seriousness of : was 0f the utmost importance; be hung in the smokehouse in fly-proof sacks, and will not taste old for several days. After we have left our meat in the brine from three to five weeks--the colder the weather the longer we leave it--we smoke it over a hickory fire and pack it in rat-proof receptacles, placing corn husks between the layers. y Less Grain For Live Stock. It is time to do away with extrava- s 19-21 describe the provisions the situation. Prayer .... watch--Though Nehemiah and the people had full confidence in Jehovah they did not neglect to take proper precautions, so as not to be taken by surprise. Outposts were placed beyond the city wall where they watched day and night. Verses 10 and 11, which are obscure, seem to call attention, on the one hand, to the discouragement of the Jews; on the other, to the bold confidence of the enemies. Judah--The Jewish community. Not able to build--The strength of the workmen was exhausted, and yet much remained to be done; no wonder the Jews became disheartened. The enemies, on the other hand, were confident. Their plan seems to have [ been to take the city by surprise, slay | the workmen, and thus bring the building enterprise to an end. Verses 12-14 describe the preparations made to meet the attack. The thought of verse 12, as translated above, seems to be that some of the Jewish workmen living outside of the city, near the gathering places of the enemy, brought reports that the enemies were gathering for the attack. Immediately Nehemiah took proper defensive measures. The general sense of verse 13, another obscure verse, seems to be that Nehemiah on receipt of the reports arranged his I forces so as to meet the attack. ~ the long working hours. Pork Without Corn. Corn is not absolutely essential for pork, and other feeds may be profitably substituted for corn. Their use must be determined by their availability, cost per pound and relative feeding value. Crushed oats can be substituted for corn to the extent of two-thirds of the ration, when the cost per pound is two-fifths less than that of corn. Barley wdll take the placi of corn altogether when the cost is the same per pound. Rye, at nine-tenths the cost of corn, and frosted wheat at the same pricerwill take the i'iacj -1 corn. When ground and fed as a meal, the grain sdrghuois will displace crn in the ration if a trifle lower ;i price. The same is true -of millet vhen one-fourth cheaper, hominy feed -. hen one and one-seventh the price of corn, and wheat shorts when one and one-tenth the price of corn per pcund. Millet can not be fed alone, .but with a protein supplement. Rice branvcan bo used when one-tsnth cheaper than protein being needed. Barley ^ToVye afraid--When he saw that the j ££J wh[ch has about the SRn ■people were still downcast and full of 7 ' , „ j. . j.... [ear he sought to arouse them by ap-! ™% va|ue,af a mlxture, 01 wheat bran fealing to their, courage, religion, and ! and sh°rts. can rePlace corn-meal-fctriotism. when costing the ~ame. • Millet, «ujl- |/erses 15-18 tell that the enemy ! beans and rice bran tend to produce e up the attack and that the work) soft pork if fed too extensively. gance in feeding grain to stock. The fact that grain is commanding enormous prices is sufficient reason why its use should be limited. Profitable production of meat and economical wintering of breeding animals without the necessity of a large amount of grain in the ration, is an added reason why its use should be curtailed. In the dairy barn, roots, or forage crops such as alfalfa, clover, soybeans and cow-peas, may partly take the place of grain. The best feed to use as a partial substitute for grain is silage. For all practical purposes, s balanced ration for an average cov, giving fifteen to eighteen pounds ol milk is about: fourteen pounds of al- CyiT OUT AND FOLD ON POTTED ,UNES jm ^ Now, Kitty, you must toe the mark. And act with dignity; Or I will take your bushy tail, To make a long Joatee. for that production. A pound of cottonseed-meal fed on the silage will furnish the necessary protein. A cow producing more than eighteen pounds of milk will need grain, the amount depending on the quantity of milk. In the feed lots the most economical gains on steers and lambs are secured when silage and alfalfa or clover hay are used largely in the ration. Swire being fitted for market can not consume any large amount of roughage, but brood sows relish alfalfa hay, and its use insures strong, healthy litters. Fillies and weanling colts utilize alfalfa hay advantageously, while mares in foal may be wintered on that, ration alone. Breeding ewes that enter the winter in good shape can be carried until lambing time without grain, provided they have a good supply of well-cured alfalfa or clover hay and some silage for succulence. It imperative to feed neither moldy silage, nor silage made from corn cut too green. How To Make Successful Hatches Weak chicks are caused by the same things that cause a poor hatch, says a successful poultry woman. I keep my tray filled with hatchable eggs by testing them before putting them in the machine. There are many imperfections on the inside of the shells, and in the egg itself, which are impossible to detect without the magnifying lens. I test again in thirty-six hours, taking out all infertile eggs before they are injured. I try to keep my lamp clean and well trimmed, and use the very best oil. I keep the temperature at from 102 degrees to 103 degrees the first two weeks, from 103 degrees to 104 degrees the last week, and never exceed 104 degrees at any time. No moisture is used, except that which the incubator provides, until the hatch is well advanced, j Then a wet, warm towel is laid over , the eggs if necessary. I am constantly on the lookout' for dead germs which, if permitted to re-! main, will spoil the hatch by poison- \ ing chicks that otherwise might have been strong and healthy. A dea.d chick ) in the shell will have the same effect; on the good eggs in the incubator that decayed apple would have in the midst of good ones. They throw off poisonous gas which is responsible for many chicks being dead in the shell at hatching time. This also ses bowel trouble, so common with ibator chicks, for which the incubator is not to blame. I fill every vacancy made by testing out unhatchable eggs, by setting a couple of hens at the same time I set the incubator, to draw from when machine just to draw ! At hatching time, I take the chicks out every hour or so, covering them lightly, but never allowing them to get hot enough to sweat, which is always fatal. I am very careful about letting cold air into the incubator, as it chills the unhatcl.ed chicks. In about forty^eight hours I feed cracker-«rumbs or bread-crumbs, placing bran, col3 water and grit before them all the time. Infertile eggs in the tray do not poison the air, but they are \ery misleading. Since they are colder than other eggs, they will bring down the mercury when the thermometer touches them. The British naval boot is of a light pattern, owing to its being chiefly used for deck duties. To stop leakage through concrete, such as tunnel walls, clean the wall thoroughly and paint with a solution consisting of eight and three-quarter pounds of zine sulphate dissolved in a gallon of water. The zinc sulphate will act on the lime in the cement, forming insoluble calcium sulphate and zinc hydroxide, which fills up the pores in the concrete. HIGHEST PRICES PAID For POULTRY, GAME, EGGS A FEATHERS Please write for particulars. p. poyx>xxr » co., 96 Booaecooxi Market, Montreal HIGHEST PRICES PAID For RAW FURS and GINSENG N. SILVER 320 St. Fan! St. W. Montreal, P.Q. Ship To FUNSTEN AToDau ■MlMaflt Highest Prices -HBHFrom the World's11 r chock com*" t J n.-turn nudi. WRIT? FOR FREE BOOK , , ° FUNSTEN BROS. » CO. » Fnn»te« Bit!*. St. Louie, Mo.