af wy _THE DAILY BRITISH WHIG, SATURD By HM Nearly all butter sold by the far- mer is of should be Baines poorer than it By more careful hand- ling and butter methods there is no reason why this product should not only be improved in quality, but a better price should be received for it. By carrying. out. the following conditions and methods a very much better grade of butter should be pro- duced. Hand separator cream produces better butter than that separated by any other method. The deep can surrounded by cold water is second best; pans and crocks are third best, and the water-dilution method comes last. The cream should be kept .n as nearly a sweet condition as possibile until enough has been gathered for a churning. This should the: soured or ripened. To ripen cream wdrm it to a temperature 75 to 80 degrees, until it is sour e 'ough; then cool down to a temper ture of from 556 to 60 degrees, whic is right for churning. Let it st at this temperature for an hour so before churning, if possible. Ti will cause the butter to come in bet- ter condition. Cream that is be- ing ripened should be thoroughly stirred several times. before it is ready for churning. It is often advisable to save some quality 1 Pee mmnn I on * Canadian Cattle In France. Hon. Philippe Roy, Commissioner General for Canada in Paris, writes to the Department of Trade and Commerce, that as yet no definite measures have been adopted by the two houses of "the French Parlia- ment, although bills coneerning the importation of frozen meat and live cattle have been debated by the Chamber of Deputies and the Senate for the last three months. One fact, however, seems to be certain, viz, that France will require to import meat for many years to come from abroad. Canada moreover is in the best position to supply this market from the stand-point of the quality of Canadian cattle as well as the proximity of the French market, and to-tover the losses sustained by the French herd since the outbreak of the war. Frozen meat, which was almost entirely unknown and never before consumed in France and in Belgium, before the war is considerably used now and after the war there is no doubt that it will be exclusively giv- en as a ration to the military and naval forces of the two countries. Making Better Farm Butter of the buttermilk of one churning to be used as.starter (the same as yeast in bread making) for the next batch of cream: Add a small amount of this buttermilk to the sweet cream when enough has been gathered for a churning; thereughly stir -it,and it will ripen very much more rapid- ly. Care should be exercised to keep this old buttermilk in as good condition as possible. Strain all cream into the churn This will remove all clots and parti cles of curd, and there will be no danger of white specks in the butter. Do not fill the churn over one third to one half full. Give the cream room for agitation, which insures quick churning. Turn the ¢hurn just fast enough to give the cream the greatest amount of agitation. The butter should be gathered un- til the grains become about gne half the size of wheat. Then draw off the buttermilk through a strainer nd wash the butter in celd water » or three times or until the wash er is removed practically clear. washing, care should be exercised t to bring the grains together in ; mass, but rather keep it in the anular condition. The washing of the butter removes the buttermilk and makes the butter keep for a longer time. It also puts it in bet- ter condition for salting. The butter should be taken from the churn in the granular condition a It will probably never be in great demand, however, by the civilian po- pulation. If expectations are realized, a double market will be open in France and Belgium for frozen meat and live cattle, until such time as the French and Belgian herds are reconstituted. Shipments made to France of live cattle as well as frozen meat have given the utmost satisfaction, but it is noted that the importation of live cattle is made at an excessively high cost owing to transportation rates, When the rates of freight have re- turned to their normal level, it is believed that lean bulls intended for pastures in France will be imported in -preférence to fat cattle. At pres- ent freight rates make the importa- tion of lean cattle impossible. Moreover the scarcity of' vessels especially fitted up for suitable trans- portation is a detérrent to large ship- ments of Canadian cattle and frozen meat to France. A lot of people would also avoid paying thie debt of nature if it were in their power. | The Latest Market Reports \ LIVE STOCK MARKETS. Toronto Cattle. Toronto, Oct. 15.--The run of cat- tle at the Union Stock Yards to-day : was heavy, and of poor quality. Of- ferings in the small meat section were few: Trade was steady and prices unchanged, Hogs sold 25 cents lower. Receipts 757 cattle, 87 calves, 1,998 hogs, 402 sheep. Export cattle, choice, $7.75 to $8; butcher cattle, choice, $7.26 to $7.50, medium $6.50 to $6.75, common $5.60 to $6; butcher cows, choice $5.76 to $6.25, - medium $5.25 to $5.50, canners $3.25 to $3.75, bulls $4.25 to $6.25; feeding steers, $6 to $6.75; stockers, choice, $6.25 to $6.75; light $5 to $6; milkers,choice, each $65 to $95; springers, $65 to $95; sheep, ewes $5.75 to $6.25; bucks and culls, $4 to $5; lambs, $8.40 to $8.75; hogs, off cars, $9.76 to $10; hogs, fob, $9.25; calves, $56 to $11. Buffalo Cattle, East Buffalo, Oct. 15.--Cattle: ceipts 1,000 head; steady; veals: ceipts 75 head; active and steady to $10.50; hogs: receipts | head; slow; heavy $9.10 to $9 mixed $9 to $9.10; yorkers, $8 $9.10; pigs, $7.75 to $8; roughs, to $8.25; stags $6 to $7; sheep dnd lambs, receipts, 2,800 head; sheen active and steady; lambs slow; lamb: $5 to $9.10; yearlings, $4.50 $3 to $6.25; 6 sheep, mixed, $6 to $6.50. Chicago Live Stock. Chicago, Oct. 15.--Cattle: Re- ceipts 5,000. Market weak. Na- tive beef steers, $6 to $10.40; west- ern steers, $6.60 to $8.65; cows and heifers, $2.80 to $8.25; calves, $7.75 to $11.50, Hogs: Receipts, 16,000. Market firm. Light, $8 to $8.80; . mixed, $8 to $8.95; heavy, $7.90 fo $8.90; rough, $7.90 to $8.10; pigs, $5 to $7.50; bulk of sales, $8.20 to $8.75. Sheep: Receipts 11,000. Market slow. Wethers, $6 to $7; lambs, native $6.75 to $ 8.85. GRAIN QUOTATIONS. Toronto, Oct. 15, -- Manitoba wheat--No. 1 northern, new crop, $1.08 %, lake ports; No. 2 northern, $1.07, immediate shipment. - Mavitoba oats--No. 2 U. W., 48 %e . American corn--No. 2 yellow, T0¢,, track; lake ports. Canadian cjrn---No. 2 yellow, §9¢, Toronto. Ontario oats--No. 2 white, new grap. 38¢ to 3%; No. 2 white, 36¢ to Ontario wheat---No. 2 winter, cew, 92e to 94¢; sprouted or smutty, ac- cording to sample, T0¢ to 80c; wheat htly laugh. Bec to 90c. : , extremely scarce; 1.50 to $1.60. $s | to! «$7.50; wethers $6.50 to $7; ewes, | Buckwheat---75¢, nominal. Rye--Nominal, 87¢; tough 60¢c to The. Manitoba flour--First patents, in jute bags, $5.75; second patents, do., $5.25; strong bakers, do., $5.05, To- ronto. Ontario flour--Winter, $3.60 to $4, seaboard or Torofito freights, in bags, prompt shipment. Millfeed---Car lots, delivered Mont- real freights. Bran, per ton, $22; shorts, per ton, $24; middlings, per ton, $25; good feed flour, per bag, $1.50. Hay---Baled, No. 1, track, Toronto, $16 to $17.50; No. 2, $13 to $14; straw, $6.60. rye, Chicago. Chicago, Oct. 15.--Wheat--No. 2 red, $1.16% to $1.17; No. 3 red, $1.10% to $1.15; No.2 hard, $1.16% to $1.16%; No. 2 hard, $1.10 to $1.13. Corn--Nao. 2 yellow, nominal; No. 4 white, 63c to 63% c. Oats---No.3 white, 35% ¢ to 37% c; standard, 39¢ to 39 4c. Rye---Na. & $1.01, Barley-=52¢ to 60ec. Timothy, $5 to $7.50. Clover--$10 to $14. Pork--§15.05. Lard-----$9.65. Ribs--$9.756 to $10.37. Minneapolis. Minneapolis," Oct. 15. ---Wheat fu- {ures closed: December, 99% c; May, $1.03% to $1.03%. Cash wheat: $1.02% to $1.06%; No. 2 Northern, 99% c to $1.03%; No. 3 Northern, 94%c to $1.00%; No. 1 durum, 99%ec to $1.01%; No. 2 durum, 96% cto 99%. Duluth: Duluth, Oct. 15.--Wheat--No. 1 hard, $1.06%;: No. 1 northern, $1.05%;: No. 2 do, $1.01%; Mon- tana, No. 2, $1.06; December, 99 Sc; May, $1.03% to $1.03%. rr o Winnipeg, Oct. 15.--A wild mar- ket about sums up the market con- ditions in Winnipeg. The actual close showed the fluctuation for Win- nipeg October to have been 3%e. with a decline for the day of 13%e to 1%e. A lower. . v Cash situation was very strong up to within half an hour of the close. premiums grade was taken and on No. 1 held at Tc straight. © Oats 'were less active in denfand. Other months 2c to 2%c [to - and the salt sprinkled over it hérore it 'has been worked together. Usual- ly a scant ounce of salt is added for each pound of butter, One working, at the time of salt- ing, is usually sufficient, providipg the butter is hard enough 'when re moved from the churn. If the but- ter is somewhat soft when taken out, it can be salted and set away fora few hours until it gets hard enough to finish., Bufter is usually worked enough when the water has been re- moved so that it will bend without breaking. Too much working will spoil its grain and make it salvy, while leaving too much water in it will spoil its keeping qualities. Pack or print the butter as soon as it has been worked sufficiently and put it in a cool place until it is tak- en to the market. Remember that the appearance of the package as well as the way the butter is packed, has a great deal to do with the sell ing price. In exder to make a uniform color ed butter for the entire year, some color may be used. Very little will be required during the spring amd summer months, when the cows are getting green feed. Colored butter is not only more appetizing, but can be sold on the market for a very much better price than that which is not colored The color should be added to the cream in the churn be i ' fore starting to churn. iy at Attain. Fall Care Of Alfalfa. A growth of from four to six in- ches is necessary to hold the snow and to protect the crowns of alfalfa plants. A higher growth is not of- ten necessary. If alfalfa sown ear- ly in the spring has become sixteen or twenty inches high it may be cut for hay not later than the first week in September. This will allow time for a new growth before freezing weather, Fields a year old or more may in ordinary seasons be cut as late as September 15tkL. New seedings of alfalfa should not be pastured. The ground in these fields is not firm and considerable damage is done by the tramping of the plants, especially during wet] weather. Fields established a year or more may be pastured lightly in the fall, but should. mever be eaten down close. If the growth of alfalfa is not very strong the field may be top-dressed any time during the fall, preferably just after the third cutting has been removed. New seedings may b> top-dressed at any time except dur- ing wet weather when the ground is soft. Views Of A NEW JERSEY RECORD. Lass 64th-of Hood Farm, 266735 has completed a year's test produc ing 13,444.6 Ws. milk, containing 817.7 lbs. fat, or 962.0 lbs. butter containing 85 per cent. fat. This is the world's record of the Jersey breed for a cow four and under four and one-half years of age. Lass 64th takes the lead away from Flying Fex's Maid, 266318, the Maine cow which brokej the record in this ¢lass a few months ago with per production of 785.9 Ibs. of fat. Spermfield Owl's Temisia, who just about a year ago led this class, is thus relegated to sixth place, and is no longer among even the leading five cows, showing the rapid advance in production as more cows are being tested. Lass 64th of Hood Farm is by Hood Farm Toronto 60326 with 68 daughters in the Register of Merit. She is out of Figgis 27th of Hood Farm 196930. 407.8 Ibs. rat at 3 yrs. 8 mos. a daughter of Hoed Farm Pogis 9th 55552 with 76 daughters in the Register of. Merit. She was bred and is owned by C. I. Hood, Massachusetts. Mouldy Butter. Mould may cause deterioration in butter either by developing on the wrapper and spoiling the appearance of a sample, or by growing in the butter itself and producing thereby such changes in the composition as to make the butter unsaleable. Im- perfectly washed, butter, containing a high percentage of casein, provid- es the most favourable medium of growth and a high water content al- s0 encourages the development , of mould as does storage in very damp cellars; but practically all risks of damage frdm this cause are éliminat- ed by the presence of 2.5 to 3 per cent. of salt in the butter, which cor- responds to the use of 12 to 15 per cent. brine. A. New and Valuable Stock Feed. The Government elevators at Port Arthur, Moose Jaw, Saskatoon and Calgary are equipped with up-to-date cleaning machinery and facilities for grinding and bagging by-products of grain elevators. The grain dockage is recleaned to pemove the 'weed seeds, chaff and dust and then l.ground to destroy the vitality of all Seeds. The results of feeding ex- perignents conducted 'at Ottawa Ex- perimental Farm have shown this mixe. grain meal to be a cheap and valuable feed for live stdek. Keep the sows and pigs away from fattening hogs and give them feeds that produce flesh and bone rather than fat. It depénds largely upon results whether habits should be encouraged AY, OCTOBER 16, or Canadian Farmers Worry For = Shepherd By M. C. Miller There exists a good ence in opinion as to the particular "fy" responsible for the "maggot- ing" of sheep. It is popularly sup- Posed to be caused BY The com \ "blow fly" or "flesh fly". The ex- act kind of fly is, however, of more interest to the entomologist than to the sheep man, and whatever its name and variety, we know at least something about the 'circumstances under which the attack occurs. We know something, too, about the method of preventing attack if we could always persuade the farm- ers ta put it into practice, and also of a good many agents that will com- pletely destroy the maggot. Two things that particularly favor the "fly" attacks that cause such trouble, are cuts and other injuries received in shearing and allowing the sheep and especially the lambs, to get dirty behind. "ilth seems to form a corigenial habitat for the mag- gots, and a damp, fetid patch of wool will generally be found to the place where they are actually at work. Thus, the rump and region of the tail are parts very liable to become maggoted. In addition to deal of differ- \ ina Mb 4 "pis After Harvest. Land in growing small grain well shaded. The shading with the protection furnished by the crop from winds, amounts in practice toa very effectual mulch so that loss of water from the soil by direct exap- oration is almost reduced to a mini- mum. The only loss is the amount tak- en up by the plants. When grain is harvested the soil is left in condi- tion to lose water from two sources. First and most important is the loss of water through the growth of weeds; sedond, on the heavier soils there is some loss by exaporation from the surface which causes con- traction of the soil followed by more or less severe cracking. , This per. mits the air to penetrate further and thus dry out the soil to a consider- able depth. Weeds however, are us- ually the most severe source of logs at this period. To check the losses which occur from these causes it is only neces sary to stir the surface of the land with a disc harrow, double discing by lapping half, or the use of some of the heavier spring tooth harrows or cultivators, Anything, in fact, which will thoroughly stir the sur- is . northern, 94%c; No. 4, 88%¢; No. 5, 83¢; No. 6, T8¢; feed, 73¢. Oats-- No. 2 C. W,, 41%¢c; No. 3 C. W., 40% cc. Barley---No. 3, 58%c¢; No. 4, 66%c; feed, 47c. Flax---No. 1 N. W. C, $1.63%; No. 2 C. "W. $1.60%. GENERAL TRADE, Eggs At Toromto, Toronto, Oct. 15.--Thd" supply of fresh eggs coming to ths Toronto market is Kmited, and there is a good demand. The result of these conditions is that prices are from 1c to 2¢ updn all sections of the market, as quoted by Gunns, Limited, who are offering 30c per dozen for strict- ly fresh, non-fertile eggs, and 27¢ to 29¢ per dozen for circle eggs. The commen run bring from 24c to 25: per doz. At oth@r points priges were as follows: - Belleville, - 30¢ to 33c; Berlin, 27¢ to 32¢; Brantford, 35c to 40c; Cobourg, 25¢ to 27c: Chatham, 30c to 35¢; Harrison, 28¢ to 29¢; Hamilton, 34¢ to 38c: King- ston, 35¢; London, 30¢ to 35; Owen Cound, 25¢ to 26¢; Peterboro, 30¢ to 35¢; Port Hope, 24c. to 25c; St. Thomas, 30c; Stratford, 30c to 33; and Woodstock, 28¢ to 30c. "Honey At Toronto. Toronto, Oct. 15.--Gunns quote honey as steady this week, with 60- pound tins of clover selling at 8c to 10e per pound; and smaller packag- es at'8 1-2¢ to 10 1-2¢; and buck- or discouraged. St. Thomas, baled $15 to $18, loose $12 to $15; Stratford, baled $12 to baled $15, loose $14 per fon. Cliickens At Various Points. Spring chickens sold at 13¢ to 25¢ per pound on farmers' markets over the Province as fellows: Belleville, 16¢ to 18¢ per pound; Berlin, 16¢ to 20¢c; Brantford, 15¢c to 16¢; Co- bourg, 15¢; Harriston, l4e¢ to 15¢; Hamilton, 18¢ to 22¢; Kingston, 25¢; London, 19¢ to 20c; Owen Sound, 17¢ to 18c; Peterboro, 13¢ to 15¢; Port Hope, 17¢; St. Thomas, 17¢ to 19¢; Stratford, 16¢" to 17¢; and Woodstock, 22¢ per pound. The Cheese Markets. Brockville, -Oc¢t. 14.--At to-day's cheese board meeting, the offerings were 2,135 colored and 1,055 white. The sales were 1,010 colored and 415 white, at 16 1-4¢, a cent and a half higher than last week. ! Vankleek Hill, Oet. 14.--There were 764 white and 269 boxes color- ed "heese boarded and sold on the Vankseek' Hill cheese board here to- day, the white selling at 15 3-16e¢, and the colored at 15 7-16c. Six buvers were present. | - Kingston Markets 1 wheat at 6c to 6 1-2¢ per p d. A moderate amount of business is reported in'honey at Montreal. Pri- ces are quoted as follows; White clover, in comb, 13 3-4c to l4c; brown clover, in comb, 12¢ to 13¢; white extracted, 11 3-4¢ to 12c; brown extracted, 100 to 10 1-4¢; buckwheat honey, Sc to 8 1-2¢. Great Variation In Quality. Toronto, Oct. 15.--The Govern- ment has not established the grades on clover seed for this year and will hardly, do so before another month. Owing to the wet season great'varia- tion in quglity is shown in the alsike seed, dealers giving from $5 to $9 & bushel. Red clover seed is expected on the market in about a month. Hay At Toronto. Toronto, Oct. 15.--Timothy hay is lower on the street at Toronto this week, selling for $20 to $22 per ton. I a a onrady at $14 iu $13 per ton, and bundled rye siraw, $16 $18. Baled hay market at To- Tonto is unchanged, according - to J. A. Peer and Sons, who quote prices as follows. led hay, $17 per ton; and baled straw, $7 to $7.50 per ton. Hay ii, olla a points: Be baled, .50 per ton, loose $14 to $16 per ton; Ber- lin, balad $17.50 to $18.50, loose $15.50 to $17; Brantford, baled $15.- 50 t0$16.50, loose $13 to $15; Co Chatham, loose $15 to $16; ly rriston, loose $12 to I 1 Kingston, October 16. Meats local carcases. . , hinds, Ib. .. 10° 11 15 11 -11 12 25 12 9 50 13 $14; loose, $10 to $12; Woodstock, A A HAA ti Ps wounds or cuts and a soiled condi- tion of the fleece, the length of wool and its proluse secreiion may attract the fly, and leads te a deposit of their eggs. Powdering the fleece used to be n | the favorite method of prevention, but dipping or sprinkling with a fluid preparation has largely super seded it as being more economical as well as more'efficient. Fly powders consist for the most part of mixtures of sulphur, arsenic, | powdered hellebore, white lead, alum cinnabar of antimony, prepared chalk, cumber, American bole and whale oil, in various combinations and proportions, and some old-fash- ioned farmers still cling to the use of such: agents, but they are not nearly so effective as a reliable dip. 'The "poison" bogy frightens some, but properly prepared poisonous dips are perfectly safe if the ordin- ary care is used, which of course in- cludes rigid adherence to specific' di- reetions framed to insure safety and efficiency. In order that it may be lasting as well as effigient, it seems almost nec essary that 'a dip should be poison-' ous and such a dip, by remaining in early part of the se munity Yrom the Very great extent gq; the development of the larvae. arbvolic dips and other prepara- Ltions of coal tap a " Ss equal to killing any vermin which the sheep may harbor, are certainly Very evanescent, and their odor, on which they depend for deterring t"e "Ay¥ is quickly dissipated. Hey are nonpoisonous, and deo not remain long in the wool, they 'do not poison the maggots. Sprinkling very much akin dipping, the same solution being u ed. It is practiced when it is not convenient to dip each sheep sepa- rately, and secures the saturation of the fleece at parts most likely to be "struck," For sprinkling, sheop are penned together, and the solu tion applied to the fleece by means of. a watering pot with hose attach ment but this plan is not to be com pared with individual dipping for ef- ficiency, ) For the protection of wounds, ox- ide of zinc ointment to which ten drops of carbolic acid have bee ad ded to each punce, or a mixture of - ason, confer im- " attack to a Well as prevent AS 18 to the fleece, will, if employed in the "the purpose. only kill. the weeds and prevent cracking, but they also protect the tilth of the soil so that plowing can be done more leisurely with the soil in better physical condition.--Alvin heyser," Colorado Agricultural Col: lege. y A Farm Bulletin Board. A practical Iowa farmer has set up a farm bulletin board that he calls his store window, says Youth's Companion. It is a neatly made blackboard with the name of the farm painted across the top and the name of the proprietor in smaller letters underneath. The board is divided into two sections, one being given over to articles of sale the oth- er to articles wanted. In order to at- tract the attention of those who pass the farm the blackboard occupies a conspicuous place near the mail box. It is interesting to watch the peo- ple who go by. Just as anyone will stop to look at an attrdctive store window, whether he wishes anything or not, so the passers stop to read what is listed on the bulletin board. Many city travellers who had no thought of buying stop, after reading the announcements, to get a few dozen fresh eggs, a pound or two of good farm-made butter, some fruit face and kill the weeds will effect A a et at Att tA MN NNN Dairy Froducts Butter, dairy 33 Butter. 1b. Butter, 35 roils 1b .. heese, old, 1b. Cheese, new, 1b. Eggs, fresh, dez. 33 : Fruit. Bananas, doz. .... Cantelope Cucumbers, each . Grapes, basket .. Lemons, Messina, a Peaches, doz. .... >lums, doz. Nuts mixed, 1b. .. Oranges, doz, .... Watermelons, each . int Vegetables. Beets, bush. ..... $ Cabbage, doz. .... Corn, doz. Celery, bunch Potatoes, bush. . .. Potatoes, bag .... Parsanips, bush. ... Onions, bush. .... Twrnips, bag .. Barley, bush Buckwheat, bush, . Corn, yellow feed, bush, Corn, cracked, owt: Corn, meal, cwt. .. Hay, loose Oats, local, bush. . each, up to ...... 2.50 'in cakes ..., .. or other produce. Not a few come shopping, you will save ance, and items. . value in your eyes. You are not getting These processes not. 10 buy}. . paper unless you read the advertisements Howers of sulphur and carfolize d oil is very useful A tl ce back or more when they find that their first purchase was satisfactory The bulletin board also helps to sell Stoek and machinery no longer need- ad. When the farmer needs a new cow or some seed grain, he ten gets back of it by means of tha bulletin board. It serves a useful and prac tical purpose both in buying and sel ling. Separator Economy. The milk should be strained at once after milking while still warm. If allowed to ccol, the separator is likely to clog, and too much fat is lost in the skim. milk, and the cold skim milk when fed to calves is like- ly to cause scours and indigestion, During the cold weather pour a lit- tle hot water into the separator just before separation. This warms the separator parts, thereby preventing clogging and obtaining close skim- ming at once. Harvest All Red Clover Seed. Prospective supplies of red clover seed are very much reduced and at best Canadian farmers next year will face an extreme shortage with high prices. Farmers should endeavor yet this autumn to save every bit of the red clover crop that promises to yield good seed. ime by the Forelock. If you know just what you want before going your own time, as well as the storekeepers. A few minutes in making a list of your requirements will save trouble and annoy- prévent Your forgetting some important As a reminder of your needs, read the adver- tisements. Merchants who use the advertisin columns do so for your convenience, believin you will appreciate it and that it will'add to the J ir the full value of your * They need. good, strong, warm Shoes: nothing but geod selid leather. Our School Shoes are neat. They keep their shape. They please the parents because they swear so well, Children dry shod scl- dom need a doctor. Well Shod Boys and Girls