notes ran
MEADOWBROOK
fAPN
William Pitt
Got. a pure-bred siro.
* * •
Don't forgot the Ico house.
• * *
Sheep demand clean water.
* * *
Dairy cows must have shelter.
• * *
Cool weather is no excuse for lazy
hens.
• • •
Trenches are very satisfactory for
storing celery.
• * •
♦ Keep n good sized lump of rock salt
In each horse trough.
* « *
Manure nnd plow the garden for
early planting next spring
* • *
It Is well to change the sheep occa
sionally Into different pastures.
There Ih a good demand for good
breeding stock, especially cattle and
hogs.
• • •
You cannot grow pigs profitably
without feed enough to keep them
gaining steadily.
• • •
Sorghum Is splendid for soiling
i crops or for winter forage if it is cut
at the right time.
* • •
Hogs seem to understand the proper
time to eat these things to keep the
digestion in order
* * *
A hen is not lazy by naturo and will
surprise you in what, she can do if
given the right chance.
• • *
The calves should have a good
growing ration if they are expected
to grow into large cows.
* * *
The only cure for peach yellow is to
cut out the infected trees. Many states
make this act crfmpulsory.
• • *
Water for the horses should bo
fresh from the pump during the win
ter months—no ice water.
* • *
It doesn't pay to feed pigs after
they are fit; neither does it pay to
sell or kill a pig until it is fit.
• * *
Prune grapes as soon as foliage is
off. Hay them down and cover with
earth before the ground freezes.
i
8ee that the sheep have a good sup
ply of cool, clean water. It is abso
lutely necessary in hot weather.
* • •
When necessary to mix new milk
■with that of a former milking it is
best to let thei now milk cool first.
• * •
Separate the fattening pigs as they
reach marketable condition, so as to
give the smaller ones a better chance.
• • •
The coop for hen and chicks should
be well ventilated, easy to clean and
sufficient proportions to insure com
fort.
• * *
If the brood mares are not worked
regularly, see that they get out in
the open air and sunlight and move
around.
• * *
Clean up the garden. A few weeds
and other rubbish make a splendid
nesting place for many destructive in
sects.
• • •
It Is Important, that the sheep in
tended for slaughter should be kept
off feed from tw'onty-four to thirt.v
aix hours.
• • •
The feeder of any variety of stock
should never neglect to feed a variety
of feeds when it is at all possible for
him to do so
* • •
Many times horses go lousy because
poultry are allowed to roost in the
barn. The place for poultry Is the
poultry house.
* « •
Give the hens plenty of lime and
charcoal. A dishful kept where they
can help themselves is a valuable ad
dition to the houses.
• • *
Oust the hen with insect powder
before setting, and twice more while
hatching. The chicks will not be full
’ of lice to begin with.
• • •
Swill sours very quickly in hot
weather. Keep the troughs clean,
because the pigs never thrive on
rotten feed of any kind.
• • •
Abundance of highly palatable and
nutritive pasture in the fall Is the
most practical and economic means o(
preparing the ewes for mating.
• * »
When fall and winter weather causes
your egg production to fait off. it is a
«lgn that your are not imitating sum
mer conditions as well as you might
• • *
The colony plan for housing poul
try may be adopted tp good advan
tage on many farms. This system
does away with the danger of tainted
•Oil.
Guineas are profitable.
* • •
MuIpb are money makers.
• • •
Use care in the cow’s ration.
• * •
Sheep must have clean water.
• * •
Some fall plowing la desirable on
most farms.
* • «
Cellars should have a drain, also a
window or two.
• * •
Lime may be applied to the soil at
any season of the year.
* * *
If your hogs have cholera put up
a sign, "Hog Cholera Here."
* » •
The farmer takes less risk with hfs
dairy than with his other crops.
* * •
Laying hens should have their heavi
est feed just before roosting time.
* * *
Keep the ticks away. Dipping pays.
Ticks take the life blood from sheep.
. * •
It will pay to gather and destroy all
wormy and decayed fruit in the .r
chard.
* * *
Hogs are susceptible to rheumatism
if allowed to sleep in wet or damp
beds.
a • •
The lack of organic matter is the
greatest trouble we have in the vine
yard.
» * •
The most important point about
hog troughs is that they may readily
ho cleaned.
• • *
These are excellent days to start
cuttings, to be used later in the win
dow garden.
• • •
Alfalfa is rich in protein, which
makes it an especially good feed for
growing fowls.
• * »
Reliable statistics show that sheep
are relatively free from diseases dan
gerous to man.
* • *
Do not expect too much from your
young sows, especially if they are
bred too young.
* * *
Definite plans should be made for
next year’s crop before the ground is
covered with snow.
* * •
Train up a colt in the way it should
walk and it will never grow into a
horse that will balk.
• • •
Select the really first-class ewe
lambs to reinforce the flock. Fatten
the Inferior ewe lambs.
* * *
A poultryman that is coo careless to
keep the lien house free from vermin
does not deserve to succeed.
* * *
It is desirable to either plant at
once, or stratify in sand or leaves, any
nuts that are to be plaited.
* * *
The pumpkin crop will have to be
raised out of cans in a large section of
the west. Too dry for them.
* * •
Clean up the garden, remove and
burn all weeds and trash. They har
bor insects through the winter.
* » *
The eggs of the codling moth are
difficult to locate until one gets ac
customed to looking for them.
• • •
Some farmers market their corn by
the basketrul in the hog lot, and then
market the hogs by the wagonful.
* * *
It is a good plan to encourage the
pigs to eat as much 9.1 possible so
as to relieve the drain upon the sow.
* • •
Soft-shelled eggs are often caused
by fowls being confined, becoming
overfat. and from lack of mineral mat
ter.
One thing is certain: it will not pay
to half-feed stock of any kind. It they
can't be rightly fed. It Is better to sell
them.
• • *
Care should be exercised in train
ing the colt to drive. When the
training begins keep at it until it Is
I broken.
I * * *
I As a general proposition it may be
said that the sow that has pigs be
: fore she is a year, old will disappoint
; her owner.
• • •
Poultry raising offers to women an
' excellent means of making money be
cause the work is not too taxing for
their strength.
* * *
Salt, hardwood ashes and charcoal
are ideal to keep in hog pasture and
If there is any other one thing needed
it is pure water.
• • •
Kill and sell early all chicks with
twisted toes, weak legs, crooked
backs, wry tails, crooked beaks and
other deformities.
• • •
Keep an egg record and do not
fail to make entries daily. The suc
cessful poultrymnn must be business
like in every respect.
• • »
Currants and gooseberries will
thrivfs in almost any soil and will
i stand considerable rough treatment
: and yet yield fair crops of fruit.
* • »
To produce the best quality of wool
, sheep must have access to plenty ol
good pasture. Continuous grazing
on the same pasture is undesirable
* • •
A poor dairy cow takes up as mutt
room as a g®od oue and will cost as
much if not more to keep. Weed oul
i the poor cows—the Pahcock test wll
I do it.
JHARCOAL FOR SWINE
Dne of Cheapest and Best Pre
ventive of Diseases.
! Missouri Writer Gives in Detail His
Method of Using Timber Covered
With Iron Covers to Secure
Slow Burning of Heap.
Charcoal is one of the cheapest of
lisease preventives that can be fed to
logs. It is especially valuable in win
.er, whether the animals are in the
fattening pens or in the woods lot.
Charcoal can be bought, but this
;akes away its cheapness. It can be
burned on the farm, and the burning
akes but very little time or labor,
"freen or dry timber, corn cobs or
leavy brush can be turned into char
;oal.
The method I have used for a good ,
nany years is very simple. Along in
he fall and winter, when I need more
iharcoal for the hogs, I dig a trench
somewhere between 8 and 10 feet in
length. I make it about three feet
wide and about as deep as it is wide,
Bays a Missouri writer in the Farm
Progress. If possible, I burn the
charcoal in the woods lot near the
imber that I am using as this saves
:he time and trouble of hauling the
wood.
Pile the trench rail or wooa, puuing
in enough dry timber to start it
slazing well. Arrange the timber so
rou can start the fire near the center
if the trench and at the bottom of the
leap, so the fire will spread upwards
ind to either side through the logs.
Let It blaze pretty strongly, and al
low enough headway to reach all
parts of the heap. I want every stick
in the pile to be ablaze before I pro
seed with the next step.
I use big fleets of iron to cover over
the trench after ✓ it is thoroughly
ablaze. Several years ago I picked
up three or four old scraper bot
toms, thick, heavy iron plates about
forty-eight inches in width. I use
these to cover the trench, laying
them edge to edge, and stopping the
places where they overlap, with wet
slay. This keeps all the heat in, and
the process of slow burning can go
on underneath them. A little gaseous
3moke and some of the heat escapes,
but most of it remains under the
plates.
I let this iron-lidded pit stand for a
day or two before removing the
plates. I hardly ever fail to find about
a wagon-bed full of fine charcoal
when I open it.
The use of the sheet iron plates
seems to smother the fire just enough
to keep it from burning so freely as
to destroy all the wood fiber, and yet
gives it enough leeway to permit a
slow combustiicn. Of course, if the
pit is opened too soon the blaze will
leap up again, and all the work will
bo for nothing.
In turning corn cobs into charcoal I
follow about the same method as
when turning timber into coals. They
are placed in the pit, started to blar
ing, and then checked by being sealed
up under the sheet iron. They char
in about the same thime as timber.
As a mineral element in hog rations
charcoal is hard to beat. It is espe
cially valuable in stimulating the ap
petite, and in freeing the intestinal
tracts of the animals from various
disturbances.
CARING FOR YOUNG ALFALFA
«
Practice of Pasturing Field in Fall
and Winter Is Harmful to Young^
and Old Plants.
(By O. O. CHURCHILL, Oklahoma Agri
cultural College.)
Many people, o* account of short
age of pasture and to save feed, pas
ture their alfalfa during the fall and
winter. This practice is harmful to all
alfalfa, whether it is young or old. No
doubt it reduces the yields the follow
ing 3eason, although the reduction may
be very slight if conditions are favor
able.
With the young alfalfa the practice
is very harmful. It reduces the vigor
of the plant, reduces the yield very
materially the following years, and
frequently kills out some of the
young plants at a time when they
are net very well developed. Fall
seeded alfalfa should never be pas
Rhode Ijland Alfalfa Field, Third
Crop.
tured during the same fall and winter
in which It is seeded. The little feed
which the alfalfa will furnish dur
ing the winter is far more offset by
the decrease in yield.
When young alfalfa receives a
backset it may require two or three
years for it fully to recover, and dur
ing all this time the yields are
smaller than they otherwise would
be. It pays to give young alfalfa
careful treatment and to give it every
opportunity to make a good develop
ment.
Companions for Children.
A few choice lambs make suitable
{arm companions for the children.
FEW PRACTICAL FARM HINTS
Field That Will Grow Crop of Strong
Weeds Will Likewise Produce
Crops That Are Profitable.
Did you ever realize that the field
that will grow an immense crop or
big strong weeds will likewise grow a
good crop of farm produce if the soil
fs rightly taken care of? Weeds use
plant food just as much as corn or
small grain.
The weed is the one crop that
never stops growing. It is right on
the job from spring until fall and it
doesn’t need much cultivation either
Potatoes should never be handled
with iron forks or shovels. If any
tools are used they should be made of
wood, because the least abrasion of
the skin will often start decay.
The home water system is no longer
an impossibility. It can be installed
in practically any farm home and it
doe3 not represent prohibitive cost.
Farm management is the thing that
T
Take up good strong roots of rhu
barb; two-year-old seedlings being
best in autumn; leave them out until
after exposure to freezing, then crowd
them together in boxes with a little
soil between and under them and set
them wherever wanted, or plant them
out on the cellar bottom.
determines the profit of the farm, ef
ficiency is just as important here as
in an office.
A good fence is a necessity for a
good garden. Some people grow gar
den vegetables for their live stock,
but no wide-awake gardener does it.
Sweet potatoes or root crops may
be kept in good sondition by putting
them in the cellar between layers of
sand. Let the sand fill all spaces.
The celery for winter use should be
hearthed up gradually, Danking the
hearth well up against the stalks,
nearly to the top of the leaves.
Gardens should be cleared from all
remains of the season’s crops and pre
pared for the next year.
Rotation of crops in the garden has
the same arguments favoring it as ro
tation in farm crops.
HOW A GARDEN MOLE LIVES
Little Creatures Have Remarkable
Appetite, Feeding Entirely on
Earthworms, Grubs and Insects.
Moles feed entirely on earth worms,
burrowing grubs, and on insects, and
have a remarkable appetite, together
with love. Dassion and hatred in en
ergy and voracity.
They are built particularly strong,
full of muscle, and have a hand, spade
like, supplied with claws, making a
capital digging machine.
In observing a mole when put on
the ground after being caught, it will
immediately plunge its sharp snout in
the earth and give two or three fear
I ful strikes of fore-paws enough to bury
1 most of his body—the hind feet give
a comical kick in the air and the mole
gets out of sight with a startling
| quickness and find him if you can.
The mole hills which we see are not
! homes but composed of material which
I is worked over in forming temporary
passages looking after prey.
A mole’s only true home, fortress or
kingdom, is located at a distance from
the hunting grounds with which com
munication is kept up.
A mole will consume the weight of
its body in a remarkably short time.
Snails and slugs it seizes from behind
before they know a mole is after them.
Another wonderful thing is how soon
a mole will succumb without food, as
a 12 hour's fast will result in death
for the little animal and all of its
family.
Therefore, the poor mole has to
work hard most of its life for a living,
and especially is this true in the win
ter.
Swill for Pigs.
There is no reason why good, clean
swill from the family table should not
be fed to the pigs but it is a bad prac
tice to force the pigs to eat sour and
fermented swill.
Success With Sheep.
Success with the ewes and lambs
during pregnancy and lambing in no
small measure depends upon the state
of health of the ewes previous to and
throughout the mating season.
Foundation of Fattening.
The g»re of the young pigs i8 the
foundation of the fattening of the
market animaL
FRENCH OWIELET VERY GOOD
Slightly Different From the Usual
Combination, but Is Excellent
Breakfast Dish.
Use more yolks than whites of eggs,
to insure the proper tenderness. The
pan should be small and thin, to se- i
cure a thick omelet and quick cook- !
ing. For. a small omelet, take two
whole eggs and the yolks of two ;
more; beat with a spoon until a full
spoonful can be taken up. add three
tablespoonfuls of water, one-fourth a
teaspoonful of salt and a dash of pep
oer, and when well mixed turn into a
hot omelet pan in which a tablespoon
ful of butter has been melted. Move
to a hot part of the range for a few
seconds, then with a thin knife or
spatula separate the cooked portion
from the side of the frying pan and
shake the pan back and forth in such
a manner that the cooked portion
may rumple on the pan and leave
space for the uncooked egg to run
down upon the hot surface of the
pan. When cooked to a creamy con
sistency throughout begin at the side
of the' pan next the handle and roll
the omelet over and then upon a hot
plate. Serve at once.
|
FOR CHAFING DISH SUPPER
Those Fond of Cheese Will Find This
a Meal Exactly Suited to
Their Taste.
—
Into a chafing dish put half a cup
of milk—add to this half an onion
chopped fine—a red and a green pep
per seeded and cut in small pieces, a
large juicy tomato, skinned and cut
in small pieces, together with a tea
spoonful of salt and three lumps of
sugar. Let these boil slowly for ten
minutes. Add to this a cupful of
cheese and when it is thoroughly
melted pour in a well beaten egg—
beating all tly< time until the mixture
is smooth. Have ready sufficient toast
beautifully browned and serve a large
spoonful on each square of toast. Five
people can be served with this quan
tity. It makes an appetizing supper
dish, and one which will often be
called for by those who care for
cheese.
Cream of Lima Sean Soup.
Cook one pint lima beans in slightly
salted water until perfectly tender.
Press through a colander, add one
quart milk, put through a food chop
per one or two onions, as the flavor of
onions Is desired. Rub together one
tablespoon of butter, two tablespoons
flour. Add to the mixture, heat, stir
constantly until smooth, and add a
dash of peppers. Salt to properly sea
son. Serve hot. I f*id a vast differ
ence in lima beans. Some turn dark
in cooking and flavor is objectionable,
but those that remain light in color
when cooked ar® very palatable.
Waffles.
Two cupfuls sifted flour, two tea
spoonfuls baking powder, one-half tea
spoonful salt, two tablespoonfuls but
ter, three eggs, ona and one-half cup
fuls mii*.
Mix the dry ingredients and sift to
gether several times. Cut in the but
ter as in biscuits. Separate the eggs,
beat yolks and mix with milk; add
this to the dry ingredients, beat well,
then fold in th% stiffly beaten whites.
The batter should be of pouring con
sistency; if too thick add milk, then
cook in hot buttered waffle irons.
Fi3h Souffle.
Make a cream sauce of one largo
teaspoonful of buttei, one tablespoon
ful of flour and one cup of milk. Have
ready one cup of cold fish (any kind)
in small pieces, beaten yolks of two
eggs, and salt. After making the
sau^e add the fish and eggs; if de
sired add a drop or two of table
sauce Let it cook a minute, let cool
and fold in the whites beaten stiff.
Have ramekins or buttered dish ready,
place in hot water in a pan and bake
20 minutes. These will be light and
delicious.
Codfish Salad.1
Put a piece of white codfish to soak
over night. In the morning pour oft
the water, put on fresh cold water and
let come to a scald. Try, and If still
3alt, repeat, as It wants to be tender
and soit like fresh fish. Pick up, in
flakes, cut a liard-boiled egg in pieces,
mix with it some chopped lettuce, line
a dish with crisp leaves, cover with
the mixture and pour salad dressing
over it.
Round Steak Cooked in Gravy.
Get one pound round steak, cut thin.
Cut into several pieces and brown on
j stove with a little butter or clean
! grease. Bacon is good. Do this
1 about nine o’clock for noon dinner,
j Then cover with water and set back
on range, letting it cook until nearly
| 12 o’clock. Turn once between and
| salt it. Then thicken the gravy and
I turn over meat. Add more water as
j it cooks. ^
Tomato Oyatera.
Slice green tomatoes and take out
the seeds. Lay in salted water for 20
minutes; then take out and drain. Dip
each piece in beaten egg, seasoned
with salt and pepper, and roll in flour
or flue bread crumbs. Fry a nice
brown ip good drippings or vegetable
fat. Serve with a dish of creamed
macaroni or curried rice.
Cress Salad.
Pick, wash and drain two heads let
tuce and break into pieces, mix with
some watercress, shredded celery and
a few leaves of mint; put in a salad
bowl, sprinkle with salt, pepper, sugar
and lemon juice, and pour over a salad
dressing; garnish with slices of hard
boiled eggs and pickled beet root
Xh- u!;:,: a wond ltl
motU>ra
■low Unmlv an the hreeft
' -HI the scenes
<>u gaze on in your daily
H"W pleased your M,
Become to meet >•» ,h
low gladly and how willing
your cause along;
Kor People who comp,
You learn to disdain,
And wond..- why they should
anything is wrong.
Ah, what a kind old world It I
have, somehow, made a!
By accident or otherwise
3ow rapidly your friends apt
you praise for it,
How glad they are to see yo
Wherever you appear"
There seems to be good
And if you have an enemy he
out of sight;
It seems as if mankind
To all your faults wei
Anri studied only bow to he
you more delight.
Ah, what a cold old world It 1
possess an empty purse,
When all your ventures have
Each driver tries to run you
passes out a curse
To help to make you still i
Your friends, alas, too,
Kind ways of shunning
And, If you foolishly believeyi
anywhere.
Be glad i* that belief
And do not court newg
By ever venturing to try to bor
there.
Hard Luck.
“Alas!” ^B
“What's the trouble, old i^H
"I wish there had been n^H
men than the historians ha^H
I
"How would an increase ii^H
her of great men help you?"H|
"I have a new cigar that HI
put on the market and there'Mf
left to name it after." JB
Dreams. H
A prominent scientist who^B
a study of "hypnotic the^Hj
"psychonalysis" and other tl^B
the layman has no time to^K
with announces that "we
more in a minute than
a year.” He is right, and ■
can do such dreaming withal
to sleep. S
Help Wanted.
Give til" world a little aid
Add a hope or lend I*
Don’t sit back alone, aW
Ttfiat your help is not
Don’t crouch In the &!««
That whatever ts is
You can add a word “
You can bravely help a"
Cease to think that man
God's creation bleak
Give the world a little aid.
Add a hope or lend a m
It Would, Indeed.
• Pa. what is the height *
••Oh. anything that is ^
foolish. For instance, iH.(
didate for office in
of folly ”__
Just Wondering'
riopro 1 believe,
••It was Cicero, ^,
that whatever one
with all ones niigl e
••Was it? 1 w0“ w.
omtnend that a n d0*j
downstairs ought to i
his roightr -
“"“•"S'*''
me to see this ]pW ^ ac0
"oh- yes- thlg morning. »
tne critics thl bodv over »
all agree tha a« b ’ t fear.
see it without^th^J_
As to MiracJ^
••Do you believe ^^1
••Yes. 1 left "g and gotit
the other niomjng,^ where
inquired at th , Phe cars &1
that are found in
to be turned in.
4
\