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Silver Springs signal. (Silver Springs, N.Y. ;) 1892-19??, September 28, 1916, Image 6

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THE SILVER SPRINGS SIGNAL CABBAGE RESPONDS QUICKLY TO CULTURE BEST METHOD Of EXTERMINATING VERMIN SAMPLE OF WHAT ON E FIELD PRODUCED. (By W. A . FREEHOFF ) I have seen a good many farmers grow cabbages on a more or less large scale; but with th e exception of most of those who were really commercial market-gardeners, they made a failure of the venture. This Is true in spite of th e fart that In many respects the cabbage plant will endure more neg - leet and Insults than other market- garden plants. Ignorance of the Im­ portant points regarding the cabbage, nlone, is responsible for most of the failures. Many farms which now raise con­ siderable tobacco ns a side line may profitably be changed over to cab­ bages, to give th e soil a vurlety, If the owner will make up hi s mind to give the humbler plant the same care and attention ho paid to his tobacco. This holds especially true In the vicinity of large market centers. Habits of Plant. At the very outset, It Is necessary to know something about the habits of the cnbbnge before planting any con­ siderable acreage. It is essentially a gross feeder, requiring not only a great abundance of the ordinary soll- fertlllty elements, but also grent amounts of water always nt hand. One hundred tons of stable manure is none too much for nn acre o f average land. But this fertility must bo even­ ly distributed over th e land nnd the water must not make th e soil wet nn d soggy; It must be well drained. Cnb­ bnge will withstand grent degrees of cold, as low AS 20 degrees above zero, but It will not endure protracted ex­ posure to dry nl r nnd a hot sun. Any kind of moderately heavy soil, easily workable nnd rich In lime, niny prove available for cnbbnge. But It Is always well to hear In mind that local conditions will render any state- ment of this sort only general, n s In some sections on e kind of soil may not be as good ns another kind in a differ­ ent locality. Local conditions also In­ fluence the other factors to n greater or lesser extent. Market gardeners resort to all sorts of rotations nn d prnclloes i n order to get the mnxlmum yields from n smnll trnct of land, but the general farmer will probnbly no t MILK SECRETION IS PUZZLING PROBLEM Good Reason for Believing That It Goes on All the While Between Milking Periods. <By PROF. O. C. CUNNINGHAM, Ohio State University) There is good reason fo r believing that milk secretion goes on all the while between milking periods, but that i t is more Intense during the proc­ ess of milking and that the larger part of It takes place then. One o f tho most evident proofs of this I s the fact that the capacity of th e milk cistern, and other cuvitles of th e udder are not great enough to contain the amount of milk given when a cow I s In full flow of milk. Flelschmunn states that in the case o f an udder giving a total vol­ ume of 6,700 cubic centimeters of milk, he found the capacity of the ud ­ der cavities was about 3,000 cubic centimeters or about six pints, while 7,000 cubic centimeters or 1 4 pints of milk might be produced at one milk­ ing. This shows the secretion of a volume of milk greater than tbe total volume of the udder Itself and more than twice as great as the volume of the udder cavities. The relation be- * tween the volume o r capacity of the cavities of the udder will not bear the same relation to th e total volume of the udder In different cases, because some udders have a larger proportion of fleshy material, T5ut In no case will the capacity be as great as might be supposed from the appearance of the udder when fully distended with milk. Another conclusive proof that a large part o f and probably more than one-half of the milk Is secreted during milking I s found in th e fuct that •when n cow Is slaughtered just before; time for milking, th e udder does not contain the amount of milk that could be secured had she been milked as usual. In one experiment of this kind. a co w with an average production of care to practice any of th e intensive culture methods. Preparing Land. Thus, such a rotation as onts, wheat, clover, corn and cabbage may be very conveulent, this rotation belug capable of modifications to suit individual needs nnd preferences. Fo r the early varieties of cabbage the land should be plowed In fall or as early In spring as possible; fo r the later varieties It I s time enough to plow In June. The lnnd should be stirred deeply, during nnd after plowing, every cure being taken to reduce It to Its finest possible tilth and to cover It with a splendid dust mulch for tho conservation of moisture. Not Infrequently the best cultivation i s done before ever a plant Is set The first big mistake mnde h y the fanner Is I n the selection of plants for trnnsplnntlng. Often I have seen them grow little spindly affairs In ol d Jars located near the wiudow b y a stove, and expect that these hothouse plants would develop into lusty cab­ bages. That crop Is foredoomed to failure; it never has a chance. These first seed beds must be located where the light and air can get at them, and perhaps even a light frost. Then the plants will be hardy and thrifty, full of vigor to grow into splendid heads. Mistake In Transplanting The second big mistake is made In the transplanting Itself; in fact, more plants nre ruined by this process than by any other means. Doubling back of the roots Is what causes most of the the transplanting woe, the machine employed often proving incompetent or the help cureless. Cnbbage growers are practically unanimous on this point: The roots must be Interfered with Just as little as possible, and must not be cut or pruned. Again, the plants, nfter being removed from the seed bed should not lie exposed to sun very long before planting. A dark cloudy day is best for this operation. A grent many men believe that there Is no better time than after a heavy rain, when the soil Is well soaked, but this hns serious dlsndvnntnges. It is far better to plant Immediately be­ fore a heavy rain. five nnd one-half quarters of milk at the morning milking was slaughtered at the usual time for th e morning milking, and her udder was found to contain only 2.7 quarts of milk. In this case of a cow giving a moderate amount of milk, it was proven that a little less than one-half of th e milk was present I n the udder before milk­ ing commenced. It is probable that In henvy-mllklng cows the proportion of the milk secreted during tb e milk­ ing period I s still greater. HIGH-GRADE BUTTER BRINGS BEST PRICE Farmer With Small Herd Often­ times Is Careless—Quality Is Large Factor. One reason the farmer with a small herd does not mnke more money from butter Is thnt he does not tnke pnlns to mnke a hlgh-grnde product. The man who I s obliged to lake a second grnde for his butter can I n most cases Improve the quality by mnklng a few simple changes I n the methods of pro­ duction. Uso nothing but new and clean ves­ sels In which to keep the milk. Musty grain or feed If fed to cattle will taint the milk. Do not attempt to churn the cream before It Is ripe or wait until It becomes too sour. Wash and scald all vessels after the milk or cream has been emptied from them. Have two I sets NT vessels so thnt one set can be placed in the sun while the other one Is being used. There is nothing that equals sunshine in the production of good sweet butter. At this season and all through the summer and fnll when butter lu scarce at the local store, and private homes find out thnt a farmer Is making a good grade o f butter there will be no trouble for that farmer to market his butter. Keep the cows producing, make good butter and secure customers for it HEALTHY FLOCK OF WHITE LEGHORNS. By PROF. H. L. KEMPSTER. Missouri College of Agriculture.) If, for no apparent reason, there Is a lack of thrift among your young chicks, perhaps the cause is lice, or worms In the intestines. Examine the chicks about the head for head lice. Lice are more likely to be present on hen-raised chicks. If lice are found, grease the heads of the chicks with lard which is free from salt. Do not use lard and sulphur. Apply the lard with the finger, rubbing the head, neck, under the wings, and around tho vent. The brooding hen should also be treated. One of the best methods of exterminating lice on the mature fowls Is to rub a piece of blue oint­ ment, the size of a pea, Into the skin just beneath the vent, and also under each wing. Do not daub it on , bu t rub It well into the skin, as blue oint­ ment Is very poisonous and will kill the hen If she gets some of It Into her mouth. If n o lice are found, carefully ex­ amine the intestines of a dead chick for intestinal parasites, such as tape­ worms or round worms. I f worms of any kind are found, the chicks should be treated and removed to fresh ground where there are no worms In the soil. As long as the chicks re­ main on the ol d runs the danger of contamination Is always present. To - treat for intestinal parasites feed should be withheld for 12 hours, and one of the following remedies given: Powdered areca nut, 30 to 45 grains for an adult bird; powdered areca nut, 15 grains fo r immature chicks. This can be mixed I n a wet mash and fed s o that each gets an equal amount. It can be fed to older birds In capsules which can be forced down the gullet. Turpentine, one to three tenspoon- fuls, depending upon the age of the bird, Is also effective. It can be mnde less severe by mixing with an equal amount of cottonseed oil, but if inef­ fective, should be used full strength. The best method of giving turpentine is by forcing i t through a small flex­ ible catheter that has been oiled and Is passed through the throat Into the crop. Good results have been reported also with the use of tobacco dust, using five to ten grains to a bird. This can also be fed In a wet mash. The droppings containing the worms should be burned or burled deep to prevent the chicks from picking them CLEAN OUT DROPPINGS DAILY I TO DETERMINE FRESH EGGS Some Sort of Material Under Perches Is Necessary—Sawdust Quickly Absorbs Moisture. The modern \dropping board\ ne­ cessitates the use of some sort of ma­ terial under the perches so that the task of removing the droppings ma y he accomplished more easily and quick­ ly, says a writer In an exchange. Different poultry me n use different materials. Some sprinkle a thin lay­ er of sand or earth under the perches, while others use hay, chaff, leaves, sawdust or other such sub- stnnces. Sawdust is about the best material that can be used when It ca n be obtained In sufficiently large qunn- tltles without difficulty. My experi­ ence hn s shown thnt this mnterlnl quickly absorbs all moisture from the manure, and It Is not chilling to th e feet of tbe fowls, while, b y Its use , It Is an easy matter to save the drop­ pings to use fo r fertilizing, as sawdust mixes well with the manures. No matter what material I s used, It, together with the accumulated droppings, should be swept out with a broom every few mornings. When sawdust Is used It Is advisable to sprinkle It with water before sweep Inc. In order to settle the dust, which, otherwise, will be found obnoxious to the person doing th e sweeping. How often to clean out around the roost Is a question that can be de­ cisively answered by saying that th e most successful poultry men clean out th e most frequently. Many lead­ ing poultry farmers attend to this every day . Mayhe this Is a little oftener than necessary, but It Is plny- Ing o n the safe side. COOP FOR THE BROODY HENS Large Dry Goods Box With Sides and Bottom Slatted Will Prove Quite Satisfactory. Ton can take a large dry goods box, knock off the sides and the bottom, and then use slats to tack on the sides nn d bottom In order to admit plenty of ven­ tilation. The birds stand on the bot­ tom and the fever cools more rapidly. The box should have supports about three feet In length. The birds should be taken from, the nest as soon as they have the broody fever. This enables you to break them from sitting more rapidly, and when turned from tho coop they will begin laying much earlier. This will also prevent many eggs from being spoiled. The hens should be fed when con­ fined In the coop s o as to keep them In laying condition. One Can Generally Tell by Color, Pro­ vided It Is Not Too Old—Water Test Is Favored. How do yo u tell when an egg Is fresh? How d o you determine that an egg Is stale? One can generally tell by the color of on egg when i t Is fresh, provided It Is not more thnn two or three days old. The shell of a fresh egg I s clear, bright and Is no t easily mistaken fo r a stale egg. Nevertheless this is not an Infallible guide. Eggs kept In water glass for somo time will stay at the bottom when Immersed In water. Eggs from ten to fourteen days old kept i n a room nt a temperature of about 6 5 degrees, when Immersed In a pall of water, will turn on end nnd begin to rise to the top. As the age of the egg Increases It will rise In water more readily. If kept In a cool place It Is said that nearly a month will elapse before the egg will rise to the to p In water. When an egg i s held to the light, If It Is old or stale nn air-space can be seen I n it . The air-space increases as the egg gets older. This Is called candling \und It Is the surest way of determining whether or not eggs are fresh. If a stale eg g I s shaken Its contents will run together and a sound can bo heard. Eggs once frozen when they thaw out will shake so the sound can be heard. Whether an egg was lnld the snmo day to be enten can be determined If I t is boiled hnrd. I n this ense the skin will adhere to the shell. It will not peel easily. Perhaps this test would hold for an egg boiled the same way u day after I t was laid.—Arizona Experiment Station. It Is not enough to believe what you maintain, you must maintain what you believe, and maintain It because you believe It—Whately I don't care how much a man talks If he only says It In a few words.—Bert Moses. PEACH WAYS FO R PEACH DAYS. As the peach Is abroad In the lnnd a few of the various ways of serv­ ing them Is a knowledge worthy of possession by the housewife who delights In variety In her dietary. We will all agree that the nicest wny o f serving any fruit Is usually fresh, but for the sake of change we like different ^methods. Toward the end of the season after tho first enjoy­ ment has pnssed and the fruit loses some of It s fresh flavor Is the time to use It In combination with other fruits or foods. A most delightful dessert i s a peach canape. Cut a round of sponge enke, soak in a rich sirup of peach juice and sugar and on top of the enke place a very ripe, peeled, half of a peach. Top with whipped cream and garnish with chopped pistachio nuts. Baked Peaches.—Peel, cu t In halves nnd remove the stones from the de­ sired number of peaches; fill the cav­ ity with sugar, a bi t of butter and place them i n a baking dish; add n little lemon juice nnd water and bake until soft and serve o n buttered toast. Peach Salad.—Peel and halve the peaches, arrange o n lettuce and fill the cav|tles with minced nuts. Serve with French dressing In which n lit­ tle chopped celery Is used. Take three tablespoonfuls of oil, one of vinegar, a dash of cayenne and a teaspoonful of powdered sugar, mix well with an egg beater, adding salt to taste, then stir in a tablespoonful of finely chopped celery nnd crenm. Peach Pie.—This Is delicious; bake a crust and fill I t with well sugared Rllced peaches that have been stand­ ing an hour or more; cover with whipped sweetened cream which hns been flavored with almond very light­ ly; serve well chilled. Peach Trifle.—Arrange slices of sponge cake In alternate layers with sliced peaches I n a glnss dish. Pour over n custnrd, using two eggs, n pint of milk, sugar and flavoring to taste. Cover with a meringue and serve well chilled. HOWMR0.BQIK MET THE (W^ Safely Through Ch Naahville,Tenn.-'«When I through the Change of Lif :el] waj t -••.» was.?. ':j| m °r as lar g a child's head r said it i a pd gave me m . Cln « for it nay was called a », frot » the city f »ome time a course I could - K° to him then\ mysi8ter m .i aw ^ Hue that she t Lydia E. Pinkham's Vegetable Co pound would cure it\ It helped bo the Change of Life and the tumor when I got home I DID NOT NEED the I toolc the Pinkham remedies anal th tumor was gone, the doctor said, and have not felt it since. I tell every on how I was cured. If this letter help others you ara welcome to use it —Mrs. E. H. BEAN , B25JoiephAveao Nashville, Tenn. Lydia E. Pinkham's Vegetable Com pound, a pure remedy containing th extractive properties of good old fash ioned roots and herbs, meets the net of woman's system at this critical peri of her life. Try it If there Is any symptom In yo case which puzzles you, write the Lydia B. Pinkham Medicln Co., Lynn, Mass. HIDING PLACES OF INSECTS Nests and Perches Should Be Given Occasional Application o f Some Insecticides. The nests and perches In the chlck- enhouse should be kept from becoming the hiding and br?edlng plnces of ver­ min by occasional applications of In­ secticides like kerosene and crude car­ bolic acid; the hens themselves should be given opportunity for fre­ quent dust baths. By doing this, all vermin will be kept within bounds and will do n o appreciable harm. TASK OF SHEDDING FEATHERS rteavy Drain o n Constitution of Fowl —Can Be Aided b y Feeding High­ ly Protein Foods. The shedding of feathers I s a heavy drain on the constitution of the fowl because it I s necessary to manufacture a new coat. The making of new feathers can be greatly aided by feed­ ing highly protein or meat foods. Tho ordinary grains like wheat, corn and oats do not contain enough protein. Meat scraps from the house or com­ mercial beef scraps are necessary If best results are to be obtained. If a fowl I s thoroughly chilled and thereby .veakened b y late molting during cold weather, she will find It difficult to recuperate until late winter or early spring. By giving her extra care she can be started lay'.ng much earlier I n the winter. Independent of all principle, evil speaking always spoils the manners of a woman. Every woman has some witching; charm If she bo not proud or captious. —Joanna BallUe TO PREVENT BOWEL TROUBLE Pepper and Ginger In Chicks' Food or Water Aids In Overcoming Chills on Damp Days. Black or red pepper and ginger In the chicks' food o r water aids in over­ coming chills and prevents bowel trou­ ble, especially o n cold, damp days. Plenty of grit and oyster shells, to­ gether with well-selected, wholesome food, eliminates this necessity I n most cases. 4 WHOLESOME RHUBARB. If Solomon had lived i n this cen­ tury he would no doubt have written that of the mnklng o f , recipes there Is no end,\ and yet there i s really nothing new under the sun. Food combinations which are passed on from one to another as original may be found verbatim In some popu lar cook book, so that a truly new recipe Is as rare as a perfectly sat­ isfied person. As rhubarb Is cheap, Is easily grown, and when one has a small garden spot a few plants will yield all on e needs for the table It Is evident thnt too much hns not been said In Its fnvor One method of canning It fo r win­ ter use to be made Into pies, Is very simple—prepare I t by removing tho peeling and cut I n bits, then fill fruit jars ns full as I t can be packed In, and turn In the cold water from the top or pump until It overflows and al l the bubbles of air are expelled. Put on the rubber and cover and seal as usual. Of course It I s hardly necessary to state that the jars should have been well sterilized, the rubbers dipped I n hot water and the tops well scalded to make the sterilization complete. Rhubarb Jam.—Cut the rhubarb I n lengths and choose the stalks that have a good red color. I f cut very ear­ ly In the spring It need not be peeled, but Inter the skin becomes tough. Cover the cut rhubarb with an equal weight of sugar and le t stand over night. For each three pounds of fruit add a thinly sliced lemon, discarding the seeds. Cook a half hour after be­ ginning to boll, then simmer for an­ other half hour. At the last add a small quantity of shredded, blanched nlmonds and put i n Jars for winter use. A most delightful combination for those who are fond of ginger is four pounds of sugar to five pounds of rhu­ barb, the Juice and rind of three lem­ ons and a small jar of preserved ginger with the sirup. Add n cupful of water, cut the ginger very fine nnd cook slow­ ly nn hour. Put into jelly glasses and seal as usual. Eggs cooked in the shell until hard by putting them on in boiling water, a pint to an egg, cover tightly and stand in a warm place thirty minutes, then shell, roll In crumbs and fry. Tho eggs are well cooked but tender and digestible in this way. Resolve to Succeed Throw off the handicap of petty ills that make vou grouchy, listless and \de­ pressed. Get at the root of your ailments—clear your digestive system of impur­ ities, put it in good working order—keep it healthy with BEECHAL'S PILLS They act promptly on the stomach, liver and bowels,re­ moving waste matters and pu­ rifying the blood. Not habit forming, never gripe, but leave the organs strengthened. To succeed in life, or work, first have a healthy body. This fa­ mous remedy will do much to Help You Lartest Sal* of Any Medicine la THM WorlJ. Sold everywhere . In boxas, 10c. ( 26c Have You Got the Right Job YOU MAY HAVE THE CAPACITY TO earn S10.000 YEAR. D O YOU WANT TO TIN.1 IT OUT' WE ANA. PEOPLE NOD TELL THEM TBE KIU'L OF WORK AT wblc THEY CAN MNKE THE MOUT Send U-< YOUR ram AND PET FULL partlculurM T-Y REIURN mail R>>°' KEEP ON BELNP: A SQUARE POP IN U R.eind hole THIS MAY BE THO CHANCE OT A LIFETIME fur jo PROSPERITY BUREAU Suit e 1500 , No. 66 Br.«dw.y . New York C Boston's Culture VINDICATED. The much NCILNLINETL CULTURE nf Ito\ to n wo n fo r Itself NEW L.IUREN «LIE\ no less a person thnn Hr \\ '1' SULG wic k discarded a TLIIIC-LMTI\I\! I-SPRES slon that has been I D U^E I r jmr unnumbered. In his lecture to N CL:I« I''' 11 \ health students he suld TO LI - L'S H L urn used hearers: \Public health work sthmM l* 1 the hands of un espennlly tralne class of men—and slmuM n\t lef to every Thomas, Richard ::n<! Henry' Exit the familiar old \Ten. Die nnd Harry\ of our child! d Ladylike. \She's ladylike.\ \Yes indeed. Even her nw -i broth era have never heard he r swear' It Is nn easy thing to drift but t help shape tbe currents of life bring- genulne snlisfncUnrL That Knife-Like Pain Have you a lame back. aclur„' <l« r and night ? Do you feel sharp pais* after stooping? Are the kidneys sore? Is their action irregular? I'o you have headaches. backaches, rheumatic pains,—feel tired, nerv­ ous, all worn-out? Use DoausKiJ- ney Pills—the medicine recom­ mended by so many penple In this locality. Read the experience t!ut follows: A New York Case William H. Plop- per, 940 S. Hamilton St, Utlca. N Y, says: \My kidneys wero badly disor­ dered and I hod but little control over the kidney secretions. My back pained me constantly and I wa s certainly in awful shape when I BEGAN u »'ne Doan's Klaney Pills. Tliov Im­ proved my \health and corrected the kidney disorders. I now weigh moro and feel like myself a rain. Get Dou'i at Aay Store, 50c • 8«* DOAN'S VHK FOSTER-MUJJURN CO. BUFFALO, ft V- -* 1

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