Fi, RS _ ‘THE LISTOWEL BANNER — | The Care of Cream on The Farm By: Geo. H. Barr, Director of Dairying Grading, cream and paying for it ona graded basis will be introduced in the creameries of this Province early in 1926. It is therefore import- ant that cream producers familiar with the standards for thes different grades and plan how they; eam that will bring lst. grade and one -cream. It is the farmers’ privilege to proney cream to suit any of these roduces epecial grade cream, warded by receiving the it will sell_in. Therefore the cream producer who makes proper arrange- ments for taking care of his cream will be rewarded by receiving a bet- ter price than the man who will not go to any expense in ‘taking care of his cream. The grade standards and er the differences in prices are as fol- lows: a . Special Grade This grade shall include any lot of cream which is clean in flavour, of uniform consistency and suitable for making butter of this grade. Its ac- idity shall not be more than thirty- %) of one per the creamery where it is to be made into butter. ‘irst Grade This grade shall include any lot of cream which is reasonably clean ip grade. Its acidity shall not be more than sixtyone hundredeths (60%) of one per cent. at the time of being graded at the creamery where it is to be made into butter. Second Grade This grade shall include cream that does not meet the requirements specified for first grade cream; such as cream that js bitter, stale, musty metallic or otherwise unclean in fla- vour, or has an acidity or over sixty- one hundredeths (.60%) of one per off Grade This grade shall include any cream with a strong objectionable odor or flavour, such as gasoline, leeks, sta- ble, or such other flavors that may render cream unfit for making sec- ond grade butter. Spread in Price A premium of (1) one per pound butter-fat shall be paid for special cream over first grade cream, and a premium of (2) cents per pound butter-fat shall be paid for firet grac agvere am over second grade cream, Special grade cream will be pro- duced when the cows are provided with pure water and clean whole- when the cream ts cooled nfter separating and i it is de ‘livered to the necessary except some feed. ame care 18 first male cream, creamer to erotics USING JUDGMENT ehlebtet bebe bb bb ts said Mr. Hoskins, . a man’ o his tellow ‘to pick it's troublin’ to it that the dog don't! I'm dot n’ it. There's jedgment. dogs tall if ) SEE while wha thing as usin “What now? Why, vy I was thinkin’ hap yened when I was up to the| week. “Twas one o’ the juss when the streets are el ippery af- r r down ty ast or, —miuet hundred = or and. he was hitched to one o em big, two-wheeled city dump| Well, you know ae on ko a city med tt mathe or whe i wks falls so Twa'n't two saan Ss “fore peo- was four or five rows deep, puesh- tnd shovin’ and lookin’ over each “ne r’s shoulders ven and grabbed another feller was to un- the harness. I noticed him, ‘cause turted in just us secon as the hoss He was a nice-dressed little hap with spats and a derby hat and - o them light-colored overcoats; and he bad a little leather handbag that he set down on the gurbstone ‘fore he started in to help. ‘The first thing he did ab one o’ the trace chains.an’ try to get it offen the tug hook.He could- good grip on it, ‘cause it y. Guess he didn’t notice he just wip ] coat, absent- mii nded ‘ike, without lookin’. Course of every finger. aired Se Anyway, d t rain ‘a printin’. ut he was a pig sort, aot he we i right to it again. He'd just got a good holt on the britchin’ an’ wags pullin’ like’ pup on a root when his foot slipped and he went head firet, into the ak “es made his nose bleed consid’a “While he wi pickin’ himself’ up the hogs made.a move that kinder startled him, so't he jumped. That joggled his hat offy and before he could reach it the hoss rolled on it. by ss ed ilke-a new o1 “He ought to Shae quit then, but 1 ; et what Aa ad become |* gi become ru ' dred years ago, ms p in cold weather, but after he was a a pocalgoonsgint hat, too. Look- shat wae to that it may not be necessary. to cool it quite so much, or deliver it so oft- en. It is impossible to produce either special or first grade cream untess do yore is—but we belleve it will pay the cers of Ontario to piovide. a supply of ice for this pur- ose an =. iy n an insulated tank. as shown in Second pac cream will likely be rod e@ cows are. allowed to’ eat highly-flavoured feeds, when e@ separator is only washed once a ay, or not that often, when the u- tensils ern ig not properly washed and scalded en the cream cans ay or when tne cream is not cooled sufficiently. Metallic flav- our is usually caused by keeping the in rusty cans and allowing it. to become sour Off grade cream will be due to the cows eating leeks, or exposing the cream or milk.to odors from the stable or a gasoline engine. Wholesome feed and ure water for the cows—clean separators and utensils and cooling the cream quick- ly to under fifty degrees will elim- in any danger of second § grade am. The colder cream is kept, the uaer it will keep sweet. Warm cream should never be mixed with cream already cooled. a “HERE'S A Hl A HEALTH.” How Toasts Giiginnted In the Ole Country. ; Drinking to a man’s good health began in England as far back as the Danish invasion, when it was custofa ary with the Danes whilst an Eng- lishman was drinking to“fake the op- Portunity of stabbing him ‘o guard against this treachery the English entered into a combina- tion to be mutual pledges of security to each other while drinking. When, therefore, an Englishman of that period drank to his friend, is tacit language was, “Sir, I fear that some malicious Dane will stal me or cut my throat whilst I am drinking; I beg the favor of you tc watch carefully, that I may drink in safety.”” To which his friend was sup- posed to answer, ‘Sir, I will pledge you a nd be your surety.” He then re- plied, “I am much obliged to you Sir, your health, that you may live tiil I have done drinking, and save me from his wicked intentions.” There is some doubt as to how thr word ‘‘toast’’ came to be used as im- plying complimentary drinking, butt is probably derived from the piece of tuast which used to be put into the Loving Cup to add piquancy to the draught; a custom still known al English Universities. For the piece of toast was after- wards substituted the name of a lad) to whose welfare the company were invited to drink, and who thus’ be- came the toast or savour of the wine. In that age of gallantry, the time of King Charles IL, it was the custom when a gentleman drank a lady's health to throw some part of his dress to the flames, in order to do her still greater honor. And his companion. were obliged to follow him in thie proof of veneration by committing to the flames a similar article of appar- el, whatever it might be. MAY BE = FRESH WITHOUT COLD STORAGE. Water Glass and Lime Water May Be Used——When to Preserve—Packing —Don't Feed Carcases to Live Stock. (Contributed by Ontario Department of Agriculture, Toronto.) A household momy well worth while aati be v4 sige 09 by all house- wives period when eggs are mast abeasank and cheap. The prices generally ruling during the period October to March puts boyy 2 ve use of new laid eggs yond the reach of people with antted incomes. However, 1 may have eggs for winter use by putting down a few dozen in a suitable preserva- tive medium, and thereby supplying the need during the period of scarc- ity. It does dot’ pay to put down more than enough to tide” over the period of high prices. Water Glass or Sodium Silicate. Water Glass or Sodium Silicate is one oh the most useful substances that used in lie - suitable peed, for preserving condition for all woandnole 3 purposes. It is a pale yellow, odorless syrupy liquid that may be purchased at drug grocery stores, .The proper pro- portion is one part of water glass to ten parts of water. (Use water that has been boiled and cooled). Should the eggs float, and they are known to be sheckatabe fresh, add a iittle more Ww Lime Water. This is a very successful preserv- pdt medium, easily prepared by g three pounds of good lump tne - na small amount-of water, then add the milk of lime thus formed to three gallons of water. One-quarter ound of salt may be added. Keep the mixture well stirred for the any and then allow to settle. Pour off and use the clear liquid only. Put the eggs into the clear liquid and store in a cool place, using as needed. Time to Preserve Eggs. During April and early May eggs are usually cheapest, and it also hap- pens that the best quality eggs are produced in the spring. Spring laid eggs keep better than summer or autumn laid eggs. What to Preserve. Only the absolutely fresh, clean, nwashed, sound-shelled eggs will keen. If you have to buy eggs ‘for preserving it is advisable to candle them before putting down, unless you have absolute confidence in the per- son supplying them. Any egg that floats should be discarded. Eges with shrunken contents, cracked | shells, watery content or dirty shells if put in the preservative will be useless when they come out, and they will also spoil everything that they touch while in the preservative. Suitable Containers. Earthenware, or glass crocks, wooden tubs or casks may be used. Avold metal containers. A vessel of six gallon size will hold 20 dozen eggs, usually enough for a family. Whatevef is used it must be clean and sweet, eggs will quickly take up any taint. Better scald vessel before the eggs go in. The term ‘‘toast"’ has, however, in course of time developed from a par- ticular into a gencral sense, and now: | _ s there is no limit to the num- of varlety of different toasts on h may be civen, When men pene together, says a writer in ‘Jot G" London's Weekly. AL any formal gathering the first toast to ‘be drunk is, of ocurse, “The | Ring": Q 1 wbden supporters ‘sf by limping” about the room with glasses raised to thelr Ups. Limp meaning L pon the Fourteenth. 5 I Jan Peal M May ‘of Modena. P Prince cf Wal+ The present-day customs of touch- | ing glasses originated when Prinea Charles fled to France, after thé fail- | ure of his expedition in 2745. His: supporters, if obliged in society to. ™ drink the Kirg's health, tacitly un- derstood that they drank not to King George, but to “the King over the water,” and they expressed their real | toast symbolically. One glass would , @ passed over another, and later on the foot of one glass was touched against the rim of another. Another method of secretly drink- | ing this romantic toast was to hola | the wine-glass over the finger-bowl , containing water, and to this secret sign is said to be due the curious | custom in connection with royal visi- ! tors, before whom alone finger-bowis are placed on the dinner-table. | the Stuarts would secretly drink to ‘the King across the water." | Macauley tells us how the Jaco- | Bites, in the time of William HL, had | way of drinking treusonable healths | | Fruitiess Cause of W We understand that it is unheal- hy to eat between meals, but we are not going to worry about that-until we get some meals to eat between. Banner advertising gets the re- sults make was a noise like bringing the }are | borhood, |selves and thereby widen the circle °o Packing. Place the eggs in the vessel, small end down, and pour the solution of waterglass or lime over them. If you putting in a few each day then fill the crock half full of Nquid and , at least two inches of liquid above | the eggs at all times. Store in a | cool well-ventilated basement, Three gallons of either the lime or water glass solutions will preserve 20 | dozen eggs. The water glass cost will | be about two cents per dozen eggs; lime is a little cheaper. Cooking Qualities. Eggs preserved by lime ur water- glass solutions can be used for nearly all cooking purposes as cakes, cus- tards or omelettes.—L, Stevenson, Dept. of Extension, O. A. College, Guelph. | Losses From Feeding Carcases to | Live Stock. Failure to destroy by burning or burying deeply the carcases of eant- mais that die from various causes frequently results in considerable loss to the neglectful party or other |; people of the district. Pigs, dogs, cats and carrion birds will carry in- fection from a carcase over the neigh- may become infected them- f infestation. a recent Investigation it was brought to light that a man lost eighty chickens from disease. He admitted throwing the dead chickens into the pens where the’ brood sows were enclosed, and having dumped the cleanings from the chicken house n the hog yard. The sows and thelr geny developed tuberculosis, hare de che to be the avian type. A test for avian tuberculosis was ap- plied to “the poultry flock, and it, too, was found to be infested. If anything dies, don’t use it for pig feed. Bury or burn. Keep the dog and cat away from all carcases and offal, as bacteria which may be eealest and parasite eggs or larvae are almost sure to be present. The application of fire is the best means of destroying animals and birds that may die from any cause: : The Ewe and the Lamb. If possible, keep the ewe and the in a pen for a few about thy TO PRESERVE ie EGE FRESH AIR IS MORE ESSENTIAL Two Systems of Ventilation: King and the Rutherford — T Much Air Space a Control of Potato Insects. . (Contributed by Ontario Department of : Agriculture, Toronto.) The question of stable ventilation comes up every year when new sta- bles are being erected. It seems quite important then; provision may or may not be made to give the animais the required pure alr. Many neglect | {it entirely, saying, “What's the use, the cold air/will find a way. in.” Sometimes it does, and sometimes it oes not, and animals may be com- pelled to live in an atmosphere that. LS) destructive. esh air is the cheapest thing we e. Yes, so cheap that it is not appreciated by many people keeping” live stock. Yet these same people will pay out good money for service and drugs to correct conditions that fresh afr would have prevented. Two Systems of Ventilation. We have two recognized systems of stable ventilation, the King and the Rutherford. In the Rutherford sys- tem fresh air inlets are placed at floor and foul air outlets are placed at ceiling.. In the King system the inlets are at the ceiling and the out- lets one foot above floor level. In the Ontario climate there is very little differénce in the results given by these systems. Both work well when properly operated, and like every- thing else in st@ble eantgnent must have attention from charge of the gtable. Beef cattle, sheep and horses live and thrive best {n a stable where the temperature Is kept below 50°. ry cattle and swine require a temperature 50° to 60° with a humidity of 75 degrees or less, If the humidity runs over 5 degrees, the walls and celling will drip with moisture or coat with frost. A condition not to be desire Too Much Air Space a Mistake. A common mistake made ts too much air space per animal. The warming of the stable is dependent upon the heat radiated from the animal body. In modern stables and under winter conditions it has been found that 700 or 800 cubie feet of air space is all the stable space that a 1,000-pound animal should be ex- pected to warm up. Wide passage ways and high cellings while very desirable features for nine months of the year, present a problem in ven- a {tilation during the three cold winter ; months. Its only solution is artificial i heat. With proper window and door arrangement and careful attention on the part of the stable man the air can be kept reasonably dry and pure for only part of the year. Add a ventilating system and you can meet the changing atmospheric conditions from hour to hour with little labor and much satisfaction, shown in the thrift of the stock. If you are re- modelling the old stable or building a new one, give ventilation full con- sideration, put in a system, put in ots of glass, hinge the windows to open inward from the top, and don’t forget the Dutch doors.—Dept. of Extension, O. A. College, Guelph. The Control of Potato Ins | Sprays or dusts ee Nopiea j at the right time are effec | For Potato Beetle Use Calclum arsenate (arsenate of ‘lime) 1% pounds to 40 gallons of | water or Bordeaux mixture, Or s green, 1 to 2 pounds to | 40 gallons of water. paris green, 1 pourd and ar- sengte of lend, 1 pound to 40 gallons | of Feces or Bordeaux mixture. ny ‘of the above may be ce j | diluted with {their own bulk of hydrated lime, | Apply with duster or shake through ;a burlap sack. | For Flea Beetle Use Bordeaux mixture (4 Ibs. blue- stone, 6 lbs. hydrated lime and 40 | gallons water), with any of the pola- jones used for potato beetle. | For Leaf Hopper Use Bordeaux mixture, spray both sidcs of the leaf thoroughly. For Potato Aphis Use Biack Leaf 40 as soon as the aphis are at all numerous: spray thoroughly. — of Extension, O. A. CoHege, Guelph. The Newman Raspberry. \ The Newman raspberry has-done well at the Central Experimentai Farm, Ottawa, being one of the most promising of the newest varieties. It was named after its originator, Mr. C. P. Newman, and is a selection from many seedlings grown and tested. The original seed was taken from a field containing the varieties Cuth- bert, Eaton, Herbert, King, and Len- don. The seed was planted ‘in 1908 and the following year some 200 plants were set out for study. years later it was possible to make a selection from the best of these. It heat Seedling Newman No. where it ranks— Grohe the J rdrieties, . ts should be September 26th Cutting or after thls date ix pot good prac. % Without the telephone, the man in} the business man might find it “iponsble to e th But now he goes away with an easy mind. Long Distance. - Tf a decision is needed, he can make it before hanging up the receiver. Holidays ‘are necessary —and Long Distance makes them possible. Weeds should Time to Hurvest the Weeds— now be cut on An properties, in fence — and 7 e roadside go to seed. The statutes provide tie in case the owner or tenants do not cut them it shall be the di of the road superintendent or fo man to have them cut and the cost so doing shall be charged against A, there are a few negligent, t be allowed of lar Champlain Memorial Marks Advent of Win Race is still continuing the big $20,0¢ onable merchandise, at 12 Wallace St, Listowel . A visit to our store will mean dollars in your pocket as you can save 50 per cent. on your purchase when bying at our store. We guarantee every article we sell to be as good as you Can get. and the prices are away below Our stock consists of ,\Women’s Wear, Men’s Wear, Boys’ Wear, Staples, Boots and Shoes, infact anything you need in wearing apparel for Men, Women and Children. Our Motto is Small profits and a big turn over. Don’t miss these week end bargains, new goods arriving. every nay. Sale will con- tinue all next week and all the way through every day will béa BARGAIN DAY. Home Bargain Store 12 Wallace St., Bose: a | property and collected with the tg Most people éee that the weeds abou ae ones who require the spur of the law and cave good ‘tak it may last out or careless 1\ make them even do what A Pril 24, 1615, was a great day in the Sia’ of the he little seaport o pa France, for on that day, Sieur Sanvedi de ier voyages and discoveries ir orld had stirred the imagination of the f the oo of the Norman plai the N French C and St. Eti ti and ten years later sailed from Cherbourg by the same royal” was Vernon March, the ‘famous E elish scul tor who designed and executed the monument recen erected at @rillia, to the memory of the caliant soldier, missionary and explorer, Samuel de Cham plain, near 4 disastrous aeomtition cxeint the — and where he returned with his discouraged al 1e bronzes se the monument “— eubieuhl in size, shows the voyage: (No. 3.) ‘The total weight yp the bronzes is. re than