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Besides fertilization, the éoil should be thoroughly tilled, should contain "rule high. Cost of production is also ‘very high. Why not make your farm and labor count tor all possible in your potato yields this year? Potatoes thrive on a su'ndy to gravel- ly loam soil. This is a type of soil that must be heavily fed, if it is to do its best. The potato crop also re- pays abundant feeding. Since pots- toes contain so much starch, they are great lovers of potash. On normal no- [ tato soil without manure you should apply from 750 to 1,000 lbs. of high grade fertiilzer per acre in order to get the best results. With a good dressing of manure this application may be reduced to 500 or 600 lbs. per acre. The analysis we would advise should range not less than 4 per cent. C ammonia, 6 to 8 per cent. phosphoric acid and 4 to 6 per cent. potash. [ VB Potato yields depend very largely on plantfood supply. Extensive investi, gation in farm management among 400 potato farms in New Jersey shows that "prorits are greater with each in- crease of potato yield psr acre. Men and horses hanfile as many crop acres ion the heavy-yielding farms as upon the light-yielding farms." These find- ings are of specnal interest to Ontario potgto growers sin'ce potato prices Where electricity serves the farm family we find the best of living 'con- ditions, and we find too that every member o fthat family makes each hour of labor pay a profit. a Vreksure ot fifty pounds wherever it is needed in the house or barns. Grindstones, fanning mills and many other light power appliances in the barn which used to reduire the time ot two men aren ow turned by elec- tricity. In the house the pumping, churning, separating, sweeping, wash.. ing and ironing are all done by elec- tricity, relieving the farmer's wife 01 a great part of the burdens which have made her life a hard one. And ot course eelctric light itsel makes the farm home a bright and cheerful place to dive. To make every one of these 40 cent hours productive of its share of profit, it is necessary to reduce non-Produc- tive labor to the minimum, and in farming as in manufacturing it hat been found that the best way to do this is to use laLor-savirug machinery. Thes mall electric light and power plants now in use on so many farms accomplish a lot of this labor saving. Instead of spending hours pumping and carrying water for stock and for all household purposes the modern farm family has an Electric pumping system installed,' which keeps water at The average gross income from a farm of one hundred and fifty acres will be something over $3,000, and to produce- that income between 7,000 and 8,000 hours ot productive labor are required. This makes the average productive labor hour worth about 40 cents. What is a farmer's time worth? What is he worth an hour? Does he charge his business-the business of farming-with the value of the time he gives to it? And does he know how much time he is giving to executive work and productive labor and how much to non-productive labor? The farmer who is not giving these things a, little thought is not in the tronl rank 0 fthose who are making ot farming what it really should be--a business on ‘a. business basis. ELECTRICITY FOR THE) FARMER The effects of Chairman's Stewart's announceemnt may be far-reaching according to Mr. Dunning. That the announcement at this time will bring about any material increase in the acreage to be sown to wheat in this province this year is doubtful although it may have some effect in this direc- Aion. The amount of wheat, that the farmers will put in will probably be directed more by the nature of the season than by any encouragement in the matter of price. 1 According to Government figures, slightly over 90,000,000 bushels of wheat were raised in the province last year. Of this amount, some 10,000,- 000 bushels, were held off the market for seed and other purposes on the farms. The saleable crop amounted therefore to approximately 80,000,- 000 bushels. The wheat board took over the crop from the farmers and made them an initial payment at the rate of $2.15 per bushel of approxx- mately $172,000,000. At the same time it gave them certificates entitling them to pro rata per bushels partici- pation in the final profits made on the re-sale of the crop by the board. Such certificates at 40 cents per bushel will add another $32,000,000 to the final price to be paid the farmers for the wheat crop and will bring it up to an approximate total of $204,000,000. "It is extremely gratifying," said the Hon. Charles A. Dunning, a grain grower himself and tor many years manager of the Saskatchewan Co- operative Elevator Co., Limited, yes- terday. When the handling of the Canadian wheat crop was undertaken by the Wheat Board the request of the farm.. ers of the West, complaints were made against the Government and against the Board, that the method adopted was not the wisest one and that the participation certificates were of no value. So persistent were the enemies ot the government in the circulation of this report that honest but thought- lest/men believed them and sold their certificates at prices ranging from 6 to 15 per bushel. They had more faith in the professional agitator than in the Wheat Board or the Govern- ment. The Chairman of the Wheat Board has estimates that the certifi- cates will be worth 40c per bushel, which will be of great benefit to the West and of corresponding value to the farmers of Ontario. Saskatche- wan wheat growers. according to a press despatch, stand to receive ap- proximately $32,000,0(y0 for last year's crop over and above the initial pay- ment made to them by the Board. ', Farmers to Get Huge Increase Participation Certificates at 40 Cents Bushel Meals $32,000,000 Extra for Saskatchewan Alone - Other Prov- inces to Reap Corresponding Bene. fit, According to Estimate of Chair- man ot Wheat Board. ("ljia"j_i!"iljiiii"ji AND HOME FERTLLIZI N G Pt )TATOES PAGE SIX eld peg‘ acre. Men as many crop acres ing farms as upon arms." These find- interest to Ontario She rolls up the dough. and bakes it in a moderate oven, until it is cooked to the centre. Left Over gravy is warmed up, or fresh gravy made, from a teaspoon of butter and half an 0x0 cube. The potato roll is cut in slices and served with the gravy. They love the'rolled up potato cake that mother makes by cutting cold boiled potatoes into small cubes and scattering: them over the surface of biscuit dough rolled thin. If she has a bit of pie dough left over, she grates the cheese over the rolled-out dough. doubles it twice and rolls out again. The dough is washed with milk. sprinkled with salt, and the children usually squabble over This delicacy. If it is cornmeal porridge, the 've-l sults are just as good. Sometimes she scal'ds a cup of cornmeal by pour- l ing' a pint of boiling milk over it in the morning. At supper time she makes this into a Johnny cake in the same way as the oatmeal supper cake. _ TVhen there are bits of cheese enough in the glass jar into ‘which- they must be dropped, the children grate them, and mother makes cheese- q popovers. She works a tablespoon of "shortening into a cup and a half of flour, into which she has stirred two! teaspoons of baking powder and half a ; teaspoon of salt. Then she adds the: cheese. and makes a mixture that drop ' thick from the spoon by using sweet‘ milk. She drops the mixture in very! small spoonfuls on tins and bakes in, a. quick oven. I _ Or she adds an egg and a cupful of chopped dates and half a cup of trown sugar, and makes gems for them, flavoring them with a pinch of ground cinnamon. t She finds a cupful or oatmeal por- ridge left over from breakfast. \Vhile it is still warm she stirs in a lump of butter the size of a walnut and thins it with a cup of milk. At supper time she beats in a cup and a half of flour, half a, teaspoon' of salt, two teaspoons of baking powder. Then she spreads the mixture in the iron frying pan. It cooks on top of the stove until it is delicately browned when she turns it to brown the other side. The children eat it with corn syrup and think it wonderful. Snip, she is mixing them, snap, they are in the oven, whiff they are on the table, and presto there is only the memory of them Mrs. Barrett has a little outfit in her kitchen that her husband calls "first aid to the left-overs." It is only the top of a candyzpail which she uses for a bake board, a. small sized vouirber-p'in, a mixing bowl, three-quart size, three spoons, tea, desert and ta- ble size and a sharp knife. The outfit has a special corner to it- self in the pantry, and as Mr. Barrett says, makes him think ot the ambu.. lance hurrying up to NTMan's Land after an engagement. The children think some sort of magic has connected itself with moth., er's "first aid outfit," partly because of the delicious dishes for supper that have been evolved through its use this winter, but more particularly because of the speed and dexterity with which their mother turns out these delicac- les. One cup sugar, one cup warm water, two tablespoons cornstarch, pinch of salt, two eggs, juice of one lemon, grated rind of one lemon. Mix the sugar, cornstarch and salt together well and gradually add the warm wat- er. Bring to the boil, stirring con- stantly, and cook until there iskno taste of raw starch. Remove from the five and cool slightly, Separate the yolks and whites of the eggs, beating the yolks gradually into the mixture. Return to the fire and bring again to the boil. Remove and aiid the grated rind and lemon Juice. Pour into a cooked pastry shell. Beat the egg whites to a meringue, cover the fill- ing and brown in a hot oven. , f Butter Scotch Pie Filling One cup brown sugar, four table- spoons flour, one cup milk, four table- spoons cold water, one egg, two table- spoons butter, one teaspoon vanilla. Mix the sugar and flour together and add the scalded milk, the water and butter and mix thoroughly. Cook slowly in a double boiler until thick. Take from the fire and add the flav- oring and the yolk ot the egg and mix well again. Put in a. cooked pie crust with a meringue made from the white of the egg and a. little sugar. Brown quickly in the oven. Except for the interest and untlrlng efforts of individual teachers agricul- ture would never have found a place in schools where it is being successfully taught to-day. To make the work successful requires untiring effort on the part of the teachers and the doing of many things not regularly expect- ed of them. In the Agricultural Gaz- ette for March, Norman Davies, B.A., Teacher of Science and Agriculture at Renfrew, shows that agriculture in the school curriculum is valuable trom a practical as well as a pedagogic stand- point. The lessons serve to train the mind and enlarge the general ideas of, the pupil. School gardening is not in-J tended to be vocational but rather its Coooanut Pie !aiak put in a mold ti, 4 Two cups milk, one-half CUP sugar, whipped cream on top CITY CHILDREN an abundant supply of humus and po- tatoes ot high yielding type should be planted. Numerous diseases and in- sects prey upon the potato. These must be controlled by spraying it best results are to be obtained. HOME ECONOMY A Series of Articles Written Specially For The Charters Publishing Company Limited TESTED RECIPES Lemon Pie Filling Household Hints she stirs in a lump of of a walnut and thins milk. At supper time up and a half of flour, LEARN FAItMTN G PRACTICAL IN EVERY HOME There will be no wasters, no foolish spenders in the Barrett family, for the children are learning the most valu- able of all lessons in the most con- crete way-they are learning to save by saving. Wee Hughie siaves all the bits "or fat tiAvards pancake night, and watch- es the bowl into which the rendered fat is poured like a small miser. As soon as he sees it full, he announces at dinner-time. "Pancakes 'f'or supper'." and the other children clap their hands while Mr. Barrett says, "Well, well, mother, I guess 'We'd never get any pancakes id it wasn't for wee Hughie here!" e Jim's piece de'resistance is his "fried pie." This is only left over meat, cold mashed potatoes and a minced onion. The mixtu're is nicely seasoned with peper/ salt and sage. It gets its name from being slowly in the big iron frying pan, until it' has a nice thick crust on the bottom. It is turn- ed out on a, big old-fashioned dinner plate .and served in sections. May found half a dozen figs in a bag, soaked them untir they were soft, and put them through the mincer. Then she stewed them in plenty of water, sweetened them with brown sugar and flavored them with lemon. Just at dinner time she dropped in a dumpling apiece made from a cupful of flour with a teaspoon ot baking powder. little salt and Sweet milk. The fig pudding is now.a standard dish. ~The handful of raisins in the bottom of the box, the half dozen dates left in the package, are never handed out with the remark, "Oh, you might as well eat them, they are no use!" The children are encouraged to think out methods of using these odds and ends. There are in the family such dishes as "May's fig pudding." _ Just last week, Mrs. Barrett took a half jar of French mustard of which everyone had tired and a cupful of green tomato pickle that wits going begging. She boiled the two together tor about five minutes and served the new relish in her prettiest cut glass dish at supper time, as an accompani- ment to sliced flank of beef. She scored another success. _ The remains of a. bottle of ketchup give the flavor to a panful ot beans, or a saucepan of 'macaroni. Or in these days when as little Jean expres- sed it, we feel salady, she uses enough plaiin gelatine to stiffen the ketchup and dots it over lettuce on which salad dressing has been, spread. I Pineapple Bavarian Cream F One cup shredded pineapple, 1 cup boiling water, 2 tablespoons lemon Juice, 2 tablespoons gelatine, 1-4 cup cold water, 1-2 cup sugar, two-thirds cup whipping cream. Soak the gela- tint in the cold water for 5 minutes. Mix the boiling water, sugar and lem- 'on juice and heat over slow fire until sugar is dissolved. Then add to the I gelatine. When cool fold in the pine- 'apple and the stiffly whipped cream ’and put in a mold to set. Serve with The Juice left from a can of peaches makes a sauce for a corn starch mould. That bit ot plum makes a plum whip around which she serves whipped cream. Bits of raspberry give the children a tart apiece at supper time. Mrs. Barrett watches the emptying jars of fruit, bottles of ketchup, crooks dt pickles and comes to the rescue. The little dabs of fruit that will get left in the bottoms of the jars surely look hopeful when they see her com- mg. Sometimes cold meat goes through the mincer, is mixed with gravy and spread on the biscuit dough instead of the potatoes. That is called "first aid to the butcher-bill" by Daddy Barret who loves a. joke. 1 lemon, 2 cups shred-water, half-cup sugar, 1 'cup shredded cabbage, half cup chopped pimento, half cup celery, cut fine, half green pepper cut fine, 1 teaspoon salt. Soak the gelatine in the cold water and add the boiling water, stirring until dissolved. Add the vinegar, salt, lemon and sugar, and allow to cool. Then. enter the vegetables and pour into molds. Serve, garnished with lettuce and salad dressing. Jellied Vegetablé Salad Two tablespoons gelatine, half cup cold water, half cup vinegar, juice of two tablespoons butter, one-half cup coeodnut, two eggs, two tablespoons cornstarch. one teaspoon vanilla, pinch of salt. Scald the milk, then add the beaten yolks, sugar, salt, vanilla, covi1- starch and butter. When cooked add the cocoanut and make a meringue ot the whites ot the eggs and pour into a cooked pie crust. A certain rector, just before the ser- vice, was called to the vestibule to meet a couple who wanted to be mar- ried. He explained that there wasn't time for' the ceremony then. "But." said he, "it you will be seated I will give an opportunity at the end of the service for you to come forward and I will then perform the ceremony." The couple agreed, and at the proper moment the clergyman said, "Will those who wish to be united in the holy bondswgf matrimony please come forward?" hereupon thirteen women and one man proceeded to the altar. A rather unique innovation at the Renfrew Collegiate Institute is the poultry house on the school grounds in which pullets are housed and cared for throughout the year. Records are kept and practical instruction on Poul- try raising is given by thé teacher in charge. function is to broaden the mind and make the pupil better able, through small experiments in Nature's own great laboratory, to decide as to his future course in life. THIRTEEN TO ONE Renew your subscription Barker a 60., Weston Toronto Silos, because of the Hip Roof, give you greater capacity than any other silo. You can tramp the ensilage right to the top of. the _ walls. The double tongue-and-groove ' 1r','wiri1S" staves of selected spruce, impreg- ' , nated with creosote, protect the K iii? ensilage and resist rotting. "rapist'" , Silos HIP Roof Jk Car Load of Fence Wire Arrived ’ M., :'r,,ra'iM2ft"t'i'ii'i'rri'( 555-; ::;ril" Tg "i'(iiji'ii,'fr:'; g; Cir.'. 71:5 tt - _-rl:'i:11iiij, an; :r: f: "Cr', .: 1:31, 15%” W: 'iLh'/ii'ijliik' t, 'd 4W? Weston, Chit. YOU KNOW THAT GOOD STEEL FENCE WIRE IS ONE OF THE THINGS THAT IS HARD TO GET. BY GOOD FOR- TUNE WE HAVE A CAR OF THIS THAT WILL SELL LIKE HOT CAKES. THIS IS A GOOD WIRE THAT COMES IN THE TWO SIZE AND WILL GIVE YOU YEARS OF SATIS- FACTION AND RELIEVE YOUR MIND OF WORRY FROM CATTLE GETTING ON YOUR LAND OR BREAKING OUT. LOOK AT THE PRICE AND BUY AT ONCE. ig' 48" x 9-12 stays to rod. Per rod . 42" x 8-12 stays to rod. Per rod PHONE 254 SOMETHING THAT MEANS DOLLARS AND CENTS TO EVERYONE WHO GETS IN ON THIS. IT IS NECESSARY THAT YOU ACT QUICKLY, AS THERE IS ONLY A VERY LIMITED QUANTITY, AND IT IS ALL GOING TO THOSE WHO COME FIRST. MILTON PRESSED,BRICK CO., Limited Manufacturers of Pressed and Rug Brick. in the different shades of Red, Buff and Brown. W. C. BURRAGE, Agent. Phone 106 106 Rosemount Ave. FIRE, LIFE AND ACCIDENT INSURANCE FIRE & LIFE INSURANCE REAL ESTATE St. John's Road Tel. MI WESTON ONTARIO Agent for Fire, Life, Accident, Auto- mobile and Plate Glass Insur- ance in Safe Companies and at Best Rates. Elsemere Avenue PIANO INSTRUCTION Monday and Thursday, , to 0 Daw. audio. Bunk of N071 Econ. Bttitdintt Pupils prepared for Toronto Conn-- vatory Extuntmsttonn. JOHN T. ANDERSON Piano Ind Org-n Tuner 20. Bastard Avenue, "at m Telephone Junction TS. Guava. Toronto Con-onuory a) lush E'uao--muu- Normal Gonna. Pupils prepared for Toronto Com valor, Examinations. Studio: "The Bungalow" " MAI-I. h. Teacher of Violin Studio: 252 Main St. WESTON Margaret R. Gillette Real Estate and Insurance Office " You-1' Pncucu E19011“)... MAIN STREET PUBLIC ACCOUNTANT land AUDITOR 1:31:25 33 Richmond St.W I 3289 TOR ONTO Stella v. Rowntree to my plum. Drop . an . A. TITLEY JOHN HARRIS E. J. MUSSON ED. w. BROWN, WOODBRIDGE WESTON. ONT . T. Morley .......800 .......70c PHONE H 2922 Dundas St., West Toron'to (Above Moon's Hardware Store) Real Estate Loans placed at Current Rates. _ ' Yetephone-rmetlois 991 Bank of Nova Scotia Chambers Phone 152, Weston Money to Low on good First Mortgage Securities . A Dr.Harriscn CC.Roos DENTAL SURGEON Office: Bank of Montreal Bldg. Main and John St., Weston Phone 295 ' Office: Coleman & Hackett Block MAIN ST., WESTON Opposite Bank of Nova Scotia an Bloor W, Toronto, Ph. Col. I Comnltuuom by Appointment. Barrister, Solicitor, Notary Publlq King St. and Rosemount Ave. Telephone " Weston, Ont. Mornings akd]iivening, Toronto Office: Gray & Gray- 301 Crown Office Building North-east Comer Queen and Victoria Streets, Toronto. Office and Residence, East C. Barrister, Solicitor, Notary, Etc. Residence; Rosemount Aven Physician, Surgeon, Etc. Office: Weston Road, Mt. Dennis: Office Hours: 8 to 10 a.m.; 1-3 and 7 to 8.30 p.m. Phone: Weston " L Lorne Fraser, DR. J. T. HACKETT Dentist G. HOWARD GRAY Dr. H. D. Livingstone DR. W. E. PEARSON Barrister, Solicitor, Rte, F. B. EDMUNDS EAR, NOSE AND THROAT I St, Walton, Phone June. "" "I"----- Physician, J. A. MELDRUM WESTON Avenue 11S