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ict C sA & Ry Everton. Literary Society to the number of forty started out for an evening‘s fun in the sugarlush, but on arrival found the weaticrs unfit for owidoer enjoyment. District Governor Lidbury, of Niaâ€" gara Falls, N.Y., presented the newly formed Rotary Club of Gueliph with their charter last week. Rockwood Horticultural Society will offer a large number of prizes to school children at the autumn show. Might of the roaring boiler, Force of the engine‘s thrust, Strength of the sweating toiler, Greatly in these we trust. But back of them stands the schemer, The Thinker who drives things through: Back of the Jobâ€"the Dreamer Who‘s making the dream . come true! The drudge may fret and tinker Or labor with lusty blows, But back of him stands the Thinker, The clearâ€"eyed man who Knows. Back of the motors humming, Back of the belts that sing, Back of the hammers drumming, Back of the cranes that swing, There is the eye which scans them, Watching through stress and strain, There is the mind which plans them, Back of the Brawn, the Brain! ) By Berton Braley Back of the beating hammer By which the steel is wrought, Back to the workshop‘s clamor The seeker may find the Thought, The thought that is ever master . Of iron and steam and steel, That rises above disaster â€" Half a pound cooked fish, 1 cup of white sauce, juice of 1 lemon, pepper and salt to taste, 1 tablespoon brownâ€" ed crumbs, 1 tablespoon butter or substitute. Flake any nice white fish into small pieces. Season with pepâ€" per, salt and a few drops of the lemâ€" on juice. Grease some scalloped shells and sprinkle with brownâ€" bread ecrumbs. Enter a spoonful of sauce with some of the fish mixture and continue alternately in layers until the shells are full. Cover the top with bread crumbs and some small pieces of butter and bake in a modâ€" erate oven until nicely browned. A. few oysters or shrimps may be addâ€" ed to the sauce if desired. Two cups milk, 1 cup celery frimâ€" mings, (leaves and outside stalks), i slice onion, 1â€"4 cup flour, pinch of paprika, i cup butter or substitute, 2 cups cold corned beef chopped fine, 1 cup cracker crumbs. Scald the milk with the celery and the onion. Strain and cool. Melt half of the butter and add the flour and paprika, stirring briskly into a smooth paste. Then stir in the seasoned milk gradually. Remove from the fire and add the corned beef. Place in a buttered casâ€" serole dish or shells and cover with bread or cracker crumbs, mixed with the rest of the butter, melted. Brown in the oven and before serving garâ€" nish with celery tips. & Creamed Corn Beef Two and a half cups potatoes, 1 cup milk, 2 cups diced chicken, 2 tableâ€" spoons flour, salt and pepper to taste. _ Wash and pare the potatoes. Cut in cubes enough to fill 2% cups and let stand in cold water for two hours. Then put in a double boiler with the milk and allow to steam unâ€" til tender, but not broken. Then reâ€" move the potatoes from the milk and add to the cubed chicken. Make the cream sauce of the hot milk the poâ€" tatoes were cooked, adding to it the flour, salt and pepper, and 1 tableâ€" spoon Worcester sauce. Mixâ€"altogethâ€" er when sauce is cooked and place in ramekin dishes or a casserole as preâ€" ferred. Cover with pastry and cook in a hot oven until pastry is brown. PAGE TWO To prepare the feet for cooking, scald them well. Scrape and clean all Mke skin and remove the horny part ef the hoof. Cover with water and sook slowly until nearly done. Then add salt and cook until the flesh will readily drop from the bone. Remove f#rom the fire, test for seasoning, add more if desired, and carefully take eut all the bones, saving them for the soup pot. Put the meat into a mould and serve cold, sliced. The bones can be used in the making of bean or pea soup, to which they give a good Wavor. Put a pound of maple sugar and a pint of rich milk on the fire and let it cook till it makes a soft ball in eold water. Add. a tablespoon of vanilla and a cupful of . nuts. Pour out into greased tins to harden. For another variety use the same inâ€" gredients, only when removed from the fire beat into a rich cream and drop with a tablespoon on oiled paâ€" per in thick cakes. gravy Soak oneâ€"half pound â€" of liver, in eold water,‘ wipe dry and â€" cut into wlices, _ Dip sliees into flour seasonâ€" ed with pepper and salt. Fry oneâ€" kalf pound of sliced bacon in frying pan and fry slices of liver. in bacon Call Liver Croquettes Wipe with â€" damp cloth oneâ€"half pound of calf liver. Place in ‘a saucepan with one small onion and sover with boiling water. Cook unâ€" #Wi tender and then drain.. Cool, put WÂ¥hrough a food chopper, and ‘then place in a bowl and add two tableâ€" spoons of minced onion, two teaâ€" spoons of »salt, oneâ€"half teaspoon of white pepper, one . ecupful of very Whick white sauce and oneâ€"half cup ef fine bread crumbs. Mix to thorâ€" eughly blend and cool. Mold into eroquettes, dip in beaten egg, roll in #our and fry in hot fat until golden Rrown. And tramples it under heel! Household Hints : Te on sn on sn o ce on ce m o on on h o y e s e ce h e ce e t on ons m m n m n m t n on t m on ce ce m ce n on Creamed Chicken and Potatocs Serve with bacon and ‘ brown Calf‘"s Liver, Long Beach Simple Maple Candies FARM AaAND HOME THE THINKER TESTED RECILPES Scalloped Fish Pigs‘ Feet in Scallop Shells â€"Exe ‘ The Women‘s Institute of Winterâ€" bourne sent an Easter offering of 12 »dozen eggs to the Sick Children‘s Hosâ€" pital, Toronto, and a similar gift to the Canadian National Institute for the Blind. s A:. W. Ritchie, of, Elora, a . man about sixt yyears of age, leaped to his death from the top of;a bridge in a fit of despondency. Twentyâ€"five samples of milk tested in Guelph for sediment from milk produced ~during the last week of March were classed by the inspector as: Three good, fifteen fair, seven bad. Topâ€"grafting is performed in early spring, at about the time growth is starting. _ Cions are made from wood of the. previous season‘s growth, which should be secured beâ€" fore there are any signs of growth, and kept dormant until needed in a cellar or other cool place. Cions are ordinarily cut in threeâ€"bud lengths. The top end is cut square across, or nearly so, while the end to be inâ€" serted in the stock is cut wedgeâ€"shapâ€" ed, with the tapering part about threeâ€"fourths of an inch dong. This wedgeâ€"shaped part should be someâ€" what thicker on the outside, so that it may be clasped tightly on the outâ€" side edge. Two cions are usually inâ€" serted in each stock, as by inserting two cions the ciances of success are doubled. The wound also heals hbetâ€" ter if a twig grows on either side. Later, after a year or two, one of the grafts may be removed if desired.â€"E. F. Palmer. The usual and most simple method of topâ€"working a tree is by the proâ€" cess known as cleftâ€"grafting. Limbs an inch or over in diameter are, cut off square across with the saw, the stock is split and one or two wedgeâ€" shaped cions of the desired variety are inserted at either side of the split. The cleft or split may be made with a knife or tool especially design for the purpose. This cleft is then held open by a small wedge of some kind and the cions inserted in the side of the cleft in such a position that the cambriums, or growing portions (just beneath the bark) of the stock and cion are in contact. The whole surâ€" face is then securely waxed. with grafting wax to exclude air, prevent evaporation, and protect from the sun. In almost every orchard . may be found fruit trees that, for one reason or other, are unprofitable. Frequentâ€" ly they are undesirable varieties or there may be too many varieties for the size of the orchard, thus tending to increase the cost of production. Or again, there may be "seedling" trees bearing soâ€"called _ "natural" fruits, which are usually of poor size and quality. Butghatever the cause may be, such tree® are unprofitable and should either be replaced with young trees, or, if they are not too old, they may be topâ€"worked with a desirable variety. Topâ€"working properly done will give returns in fruit several years before a new tree planted may be exâ€" pected to, bear. Worthlc TOPâ€"GRAFTING IS PROFITABLE Over 1,000 C.C.M. Service Stations in Canada. Look for Bicycles This trade mark is on the frame of every C.C.M,. \ Bicycle. iss Varieties. Of" Fruit Trees May Be Made Valuable ay When you decide to buy a new model you can .;a_‘.lw:yi‘ obtain a good allowance for your used C. C. M. smooth, highlyâ€"polished nickelâ€" ling over rustâ€"proof copper and C. C. M. brilliant, waterproof, triple enamelling mean a sparkling. bright finish with years of durâ€" ability. C. C. M. Bicycles depreciate more slowly than ordinary bicycles because they are made of better materials. For example, C. C. M. caseâ€"hardened bearings are so hard a file cannot cut them. That is an assurance of extra long years of easy running. Many a bright, shinyâ€"looking bicycle is a gay deceiver! It is merely built to sell. In a few short months it becomes a chipped, rustyâ€" dooking object that runs as hard as it looks. On the other hand, C. C. M. Bicycles reâ€" tain their looks and continue to run eastly for years and years. Many in use for 10 to 20 years are still running well. \ Extra Years of Easy Riding Camada Cycle & Motor Co., Limited Montreal, Toronto, WESTON, Ont. , Winnipeg, Vancouver This year‘s models have the new Hercules Positive Drive Brakeâ€"the Coaster Brake without a side arm See them at your local dealer‘s. Rep Biroâ€"Masseyâ€"PERFECT CrryeEranpâ€"CorumEIA 90% made in Canadaâ€"100% value. Marden has a sewing circle whose object is to make supplies for the Misâ€" sion Hospital, Labrador. Modern,, coâ€"operative dairying is less than fifty years old. Already it has played an outstanding part in giving such countries as Denmark and New Zealand economic independâ€" ence.. It has been proved beyond perâ€" adventure that no other branch of farming surpasses it in maintaining and improving soil fertility.. However it would be unreasonable. to expect that prices can long continue at the present high levels. On the other hand, labor conditions should steadily improve and advances will be made in labor saving devices. It seems reaâ€" sonably certain that dairying is desâ€" tined to be an increasingly large ecoâ€" nomic factor in the future of Canaâ€" da.â€"A. Donnell. Thenew factory addition of the Guelph Worsted Spinning Mills were opened by a banquet and dance given by the management at which over 400 persons were present, Western Canada, especially the Prairie Provinces, is rapidly increasâ€" ing its production of milk and butter. At present Ontario and Quebec easily lead the other provinces, but with a more general realization of the need for conserving soil fertility on the pi‘airies, dairying will progress proâ€" digiously. _ _â€".Canada‘s dairy ,products yielded approximately $250,000,000 in 1919. _Of this amount, about $65,000,000 was received for exports.. These figures easily constitute a record. for the Canadian dairy industry. In. 1910, the total value was estimated at $100,â€" 000.00, and the exports amounted . to nearly $24,000,000. _ Although the proâ€" _duction of most dairy products made a fairly constant increase during the period of the war, the phenomenal record of 1919 must be attributed in large measure to market conditions. In common with otl}er food products the prices of milk, butter and cheese rose rapidly owing to a world shortâ€" age. Then, too, the more rapid growth of urban centres as compa®ed with the rural population has enlarged the home market, without a correspondâ€" ing increase in production.. Further, the shortage of labor on farms throughout the war restricted â€" inâ€" creased production materially, and the comparatively rapid expansion of the condensed and powdered milk trade affected the cheese industry adversely. . Each of these factors tended to increase prices. Thus, in 1918, the average price paid for cheese by the Dairy Produce Comâ€" mission was 23 cents, f.0.b, steamship at Montreal. Although similar â€"staâ€" tistics are not available for 1919, it is probable that the price exceeded 27 cents. Butter prices also established new records, the average price for all grades of creamery, delivered at Montreal, was 53% cents in 1919. While the production of cheese probâ€" ably showed a slight decline, the past year can be dredited with a recâ€" ord production of butter and condensâ€" ed and powdered milk. Western Provinces Rapidly Increasing their Production of Milk and Butter CANADIAN DAIRYING MAKES NEW RECORD 108 SMITH‘S MOTOR DELIVERY Baggage and Express 22 St. John‘s Road, Weston Phone 305 City phone, Adelaide 1518 GENERAL TEAMING Sand, Gravel and Filling Always or Hané, Movings Promptly Attended to. Phone 79 at 6.45 a.m., 12.45 noon and 6.45 p.m. CARTAGE AND EXPRESS Auto truck specially adapted for MOVING FURNITIURE Overland touring car for hire with capable and careful driver Phone Weston 268 A good, old-fashione@ alterative and temperance tonic is one made of wild roots and barks, without the use of alcohol, and called Dr. Pierce‘s Golden Medical Discovery, in tablet or liquid form. This is nature‘s tonic, which restores the tone of. the stomach, activity of the liver and steadiness to the nerves, strengthening the© whole system. First put up by Dr. Pierce over 50 years ago, now procurable at any drug store; or send 10 cents to Dr. Piercee‘s Laboratory, Bridgeâ€" burg, Ont., for trial package. become serious. During a hard winter or the following spring one feels runâ€"down, tired out, weak and nervous. Probably you have suffered from a cold, the Grip or flu, which has left you thin, weak and pale. This is the time to put your system in order. .It is time for houseâ€"cleaning. J/ l','/‘ “\:7;_ f g (Â¥ esA e(Â¥ : CL/p : § *â€"_.;/ g In the Spring Time Any fool knows enough to carry an umbrella when it rains, but e of , the wise man is / / e seraly, he who carries Alf §e*RASFSone when it is ‘/['7, # only cloudy. RYy, b /M A Any man_ will Wey #) / @4@// _ send for a doctor {{// / when heâ€"gets e WBX / /4 / â€" bedfast, but the 4 PA&S/ wiser one is he ‘g_ mME â€" who adopts c «p fl_.! proper measures y * before. "his. ills CHARLES GILLIS QO. E. LaRose Every way you look at it the motor has the advantage over the horse. It means shorter hours on the farm, more work done in less time and at less cost. The average team of farm horses costs $400, a good set of double harness $100, a wagon without box $115, making a total of $615. A Ford Truck costs $750 at Ford, Ont. A Fordson Tractor costs $850 at Dearborn Mich. The initial cost of motorizing a farm is slightly greater than the cost of a horse outfit, but the lower cost of operation and upkeep of the tractor and truck and the greater amount of work done, easily put the horse out of the running. Government experiments have proved that the cost of feeding a horse is 8.7 cents per working hour. A team of horses cannot plow more than two acres in a tenâ€"hour day. At 8.7 cents per hour or 17.4 cents per hour for alteam, the cost would be $1.74, or 87 cents an acre. _A Fordson Tractor plows on an average of seven acres a day. The cost per acre averages not more than 75 cents per acre for gas and oil. The Fordson does three and a half times as much plowing in a day at a smaller cost per acre. Suppose you are hauling produce to market or bringâ€" ing out supplies. If the town is twenty miles away it will take you a whole day to make the return trip THE horse has been declared by Thomas Edison to be the most inefficient â€"â€" machine in the world.. In return for the amount of food and care needed, the horse returns less in work than any other machine. f /s ® m 5. nededt Inrempeaan . ty £#28017a, o B 2 Ns â€"] (asnyP® Tss ty Iifalhs. i.sc.." e syge lz es es e o 9 j hÂ¥ J/u\\f _ GL_â€"â€" t Sss\ uP Q > j te 3 : 3 yc Abarmaing c 2 "an T4 4 v‘ * 2y ‘ T: romecmnphpmrasy igzicch \ «x 3 _ e mw«:.;.«,-‘:'L.-‘J.‘Ajwj\o’.’:-,:?,:fig‘.i{“»\‘:â€"’ stem A 4 5~%, y A a% | v §\ 1 4 D " B t 7 uC J 0 6 M o & z.;'%t.' i 9 2y & n 4# ~ T=3 y 1 © t â€" be i ht W 67 cA A 9 °C ppepmmgt c f A Y 34 C m Fe ef o 1y\ 1\ f a) * " § °3 TV } L \Z A L# 1A O | a i & E RBEL â€" A 1. / PX t\. JA 42 : 4 td T 5J â€" L-,q-wau'-J ko & " D R AW : A . CA ta §3 tE io f $3 ts o l 4t s » c E& fOF o & 3 fr" a & I . KL A, ] P mmuire 8 ah a A iÂ¥ C /8 3\ m tA A EP € it ts . \@ 5 2 : Graham & Carton, Dealers I A. GILBER T You are always free to leave your farm for picnic or vacationâ€"no worry about horses left behind to be cared for. weather is hot it will take you two days. If it took you twelve hours, the cost at 17.4 cents an hour for your team would be $2.09. The average cost of runâ€" ning a Ford Truck, for gas and oil, is 414 cents a mile or $1.80 for the forty miles: But with the Ford Truck you can make the return trip in four hours. The truek enables you to make three times as many trips and at a lower cost per trip. y But this is not all. If you motorize your farm you can get up an hour later in the morning. You have no horses,to feed, groom or harness. You start work after breakfast. When dinner is ready you stop at the end of the field, drive your tractor direct to the house, eat your dinner, and rest till it is time to go to work again. In the afternoon your motor works just as well though the sun is hot and the flies are bad. And at night when work is over you are through for the day,â€"no horses to rub down, feed or water. With‘hOI:SEE‘S. _ If you have a heavy load and the 1050 Weston Road Mount Dennis WEDNESDAY APRIL 21, 19298 10