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Forage Crops For Swim. Owing to the high prices of grains. the production of pork with grain alone is not nearly so profit- able as it once was, It takes five 01‘ six pounds of corn in dry lot Ifeeding to make a pound of p'u‘k. ,VVith corn worth around 30 cents a. ,libushel and hogs selling at five or Six cents it was possible to make money by feeding in dry lot, writes er. Li Weaver. When corn is‘ ‘worth around (50 cents, however. it is readin seen that profits from feeding hogs are reduced materi- ally unless a cheaper way of proâ€" ducing pork is practiced. Results of extensive investigations in many sections of the United States indi- cate clearly that pork can be pro- duced most cheaply by feeding grain in combination with forage. The kind of grain to feed depend-s, of course, upon the forage crops. In general, when the forage is a legume. such as al‘falfa‘ clover, cow peas or soybeans. straight corn is the grain to use. With non-legumiâ€" nous forage, such as bluegrass, rape and oats” sorghum or rye, corn should be supplemented with linâ€" seed oilmeal, the ration being six parts corn to one part oilmeal. While the kind of grain to feed is important. the amount of grain is 'of equal, if not greater importance ‘in determining the economy of :grains. It has been demonstrated at different experiment stations that the best forage crops are little more than a maintainance ration. va gains are to be obtained. then, it is necessary to feed some grain in addition to the forage. The great- ‘est economy of gain through the fuse of forage is obtained when 1% to two pounds of grain are fed daily for each 100 pounds of live ,weight. The best general rule is to jifeed enough grain to cause the hogs to make a. daily gain of three fourths of a pound for each 100 ‘pounds live weight. | Where alfalfa, can be grown sucâ€" cessfully, there is probably no for- age crop that will give ‘betber re- sults for swine feeding. An acre of alfalfa. will pasture, during the grazing season, from ten to twenty phoats. The important point to be observed is not to pasture too close- Ivy? Best, results a}e obtained by so pggturing that one or two cuttings -I n11 Red clover probably ranks next to alfalfa. as a forage crop for swine. It will not feed so many hogs per acre and does not furnish pasture for so long a period as al- falfa. It, is, however. one otf the best, forages. In pasturing the clover. care should be taken not to turn the hogs in on it before it, is ten to twelve inches ‘high and it should not. at any time, 'be pastured too closely. 3711;; xfiay be taken off the field during the season in addition to the amount, foraged off by the hogs. Rape in which has been sown a few oats, makes a most excellent forage crop. It is a. rapid growing, succulent crop and hence it, is well adapted for swine pasture. Good results may be obtained by sowing five or six pounds ahead of the drill and then drilling in one half bush- el of oat-s. Six to ten pounds of clever sown at. this time is also ood to add to the mixture. The Eogs should not be turned onto the rape pasture until fourteen to eight- een inches high. If not pastured boo closely and the season is favor- able it will come on again thus furâ€" nishing pasture for a, long period. Summon-film D airy Rutiuus. By feeding the cows well during the summer, we have many points to be cons1dered. Each pasture lot will keep a greater number of cows in prime condition and profitably. The pas- ture land will not. deteriorate in value as it would if overstocked. We consider that, the cows that are kept in excellent shape through- out the summer months by supply- ing them with both grass and dry rations will not consume such a large quantity of either as they would if fed on a. single ration of are I out- ing ratic largl \Vhen winte cows will bav oughly accust and roughage as is 115113, change of Just- a titvy \\‘ to May Be Done By Process 1 Great Britain. Man; schoolboys have torture from the teasing heavier CHANGING YOI’R .V.\ )1 E. no Chan slight i Lth no b: ace 11 SR inter feeding have become rustomed to ‘ feed 15 ratlons e and there “'11! mge in the feed increase in the bad effects broug the case whm roth grass 21 consume 5 f either a a, singlemat made from to eatlng more th 1n the gram N in need an Princess Margaret of Connaught and her husband, the Crown Prince of Sweden, at the innauguration of the Centennial Agricul- tural Exhibition at Malmo. On that occasion Princess Margaret, dressed in Swedish national costume, received a, procession of 1000 peasants wearing the local costumes of every part of the country. companions consequent on the pos- session of a weird name. Later on, teasing passes to grownup chafling, but the change of method dees not render the martyrdom more accepâ€" table. It may be news to, say, Absolom Wellâ€"beloved, that he can, without any legal formalities whatâ€" ever, change the Whole or a part of his name. He must not do it for the pur- poses of fraud or to deceive others â€"that is all. He will not be able to escape liabilities incurred as “Wellbeloved. but, on the other hand, he would not forfeit a legacy left to him in that name, however long he has shed it. The usual way of aflecting a change in one’s name is by “deed poll,” which costs 105., and by advertising the change in the Press, selecting two local pa- pers, and a general paper of wide circulation and repute. A Royal license to adopt a. par- ticular name can be applied for, and costs £10, but if you have been left money or property with the condition that you change your hame, then the 'stamp dutgl our the license is £50.â€"London Answers. And Strength to Perform It. A person in good health is likely to have a, genial disposition, ambiâ€" tion, and enjoy work. On the other hand, if the digesâ€" tive organs have been upset by wrong food, work becomes drud- “Until recently,” writes a, West.â€" ern girl, “I was a railroad stencâ€" grapher, which means full work every day. “Like many other girls alone in a- large city, I lived at a. boarding house. For breakfast it was mush, greasy meat, soggy cakes, black coffee, etc. gery Evcr road the above letter- A new one appears from time to time. They are genuine. true} and ful‘. of human interest. I used to f the mornin terrible eff work was “At 110m speak of a. UK over a mlght ‘3 one mg next mormng and milk for l “I stuck to less than two provement. I walk the 12 b' knew how g0 ever t 1'11 mornings. My work seemed a, rible effort, and I thought the rk was to blameâ€"too arduous. ‘At home I had heard my father ak of a, young fellow who went g distances in the cold on ape-Nuts and cream and nothing re for breakfast. ‘I concluded if it would tide him 31' a mornings heavy work, it :\ft0r (‘ONGENIAL WORK Prim-Pas Margaret of (‘onlmnght ht few months of this diet ael sleepy and heavy in Is. My work seemed a, ne We so on my ught 8. pac reakfast. Grapeâ€"Nuts, and in weeks I not-iced im- remember I used to t0 3K id lSlHeSS an work, 1t way home kage, and rape-Nuts and vigor Nuts. ” pkgs stum “The and )u WWW 251.9%] Jelly Recipes. (‘roma (1i Leche.â€"Hea,t one and a. half pints of new milk over a slow fire with the the thinly pared rind of half a lemon. Beat 3.. Whole egg and the yolks of three more till ligiht, then mix in two ounces of sifted su- gar and four tablespoonfulvs of dried and sifted flour rubbed smooth with two or three spoonfuls of the milk. When this is sall blended strain it into the hot milk just as it reaches boiling point and stir it toâ€" gether over the fire, without allowâ€" ing it to boil, until it thickens and “dra.pes’ the spoon. Have ready 3. layer of ratafias and macaroons mixed at the bottom of a. deep glass dish soaked with half a. wineglass- ful of brandy or so of essence of vanilla. Strain the hot mixture into this and strew ground cinnaâ€" mon over it. Let it stand over night to get perfectly cold. then serve either plain or with whipped and sweetened cream flavored with brandy served separately. Yellow Custard Jelly.â€"â€"Put one pint of milk in a, pan with one~hali an ounce of leaf vgelatine, dissolve the gelatine in the milk. letting it boil up. then [add two ounces of su- gar and when the milk has cooled a. little and the sugar is dissolved stir in the beaten yolks of four eggs, taking care however not to let the mixture boil; flavor with vanilla. and when nicely thickened pour into a. border mould and leave till set, when you fill up the centre with iced goose‘berry fool. For the goose- berry fool stew very slowly one quart of green gooseberrie‘s, after topping and tailing them, with half a pound of sugar, three or four strips of.finely pared lemon peel and just sufficient water to prevent their burning. When tender ru‘b them carefully through a fine sieve (ad- ding 11 drop or two of vegetable green coloring, but be careful with this). and a. wine-glass of mares chino liqueur syrup. a. squeeze of lemon juice and half a, pint of stifâ€" fly whipped cream (or failing this use custard): and either freeze in a freezer or pack into a tin, cover down tightly and bury in ice and mak Any fr way 1‘ two 1;;éelggevsiiliifire lwitfi -pufi ANQBA S M aste. out 111 the mixture and bake. ' _ ‘ 21' and the yolks OI 51x eg 1e mixture well and add E the oranges; should th ezmg 5: D1 must ttom an II ungc .VPe fru in Swedish Garb. t evenly and 511104 can be prepared m Cheesecakes. ed rind of f1 3.1 for some hours. stirred up from sides occasional}, venly and 5mm nd up v 3r freeze m a. tin, cover .n Ice and hours. The utter ranges hly the The whites may ‘be used for merin gues. etc. There is an awful sameness usual- Ily to cum mixed vegetable soup. Here are some recipes which sug- gest many variations of this old- time standby. Vegetable .soup with stock is made in this way: Measure a teacupful each of c'ho'pned cabbage, parsnip and turnips and a cu-pful and a, half each of onion, carrot and celery. P’ut these chopped vegetables in a soup kettle and add a quart each of stock and water. Simmer until the vegetables are tender and then add a cupful of canned tomatoes and a tablespoonful of chopped parsley" Flavor with a teaspoonful of salt and half a teaspoonful of pepper. Serve very hot. Ano-ther vegetable puree, o'i'whioh stock is an ingredient. is made in this way: Boil slowly until tender in [stock enough to cover half a cup- ful each of chopped potatoes, leeks, onions, carrots, pansnips and tur- nips. Then add salt, pepper and other seasoning to taste and rub through a, sieve. Melt four table- spoonfulzs of butter over the fire, and when it (bubbles, add a table- spoonful of flour. Gradually pour on the puree and stir over the fire for four minute-s. Then reduce the heat and add two well beaten eggs mixed with a. little milk. Serve with crowbons. One recipe for vegetable soup without meat stock is this: Boil three quarts of water and add to it a. cupfull of chopped onions and the same amount, of minced turnip and minced carrot, four eup'fuls of shredded cabbage, a chopped leek and two talblespoonfu‘lis each of min- ced celery and minced green pepâ€" per. Boil rapidly for 12 minutes and then simmer gently for an 'hour. Then add two tomatoes, or two cupfulrs of canned tomato and two cupfuls of raw potralto sliced. Cook for another hour and then add two tablespoonqu of butter, two or three teaspoonvfuls of salt and some pepper. Do not put the cover closely over this soup at any time during the cooking. parsnip, a rturnip, ‘vwo onlons, a carrot, a whlte potator and 4a sprig of parsley. Add a. little tlhvvme and simmer with seven pints of water until the vegetables are tender. Rub through a sieve and return to the fire. Then add a malblespoonful of butter, rubbed smooth with two tablespooniuls of flour and added first to a little of the hot soup. Stir over the fire for five minutes and SSI‘YE. Anojzhel- recipe fer vegetable soup wit-bout meaty stock is this: Chop a. [bunch of celery, 3. sweet potato, a Whici‘aWay d9 Yes; My Siam“? If you wish fish to be ver it while cocking ROYAL EEQSE DECLINE 5085717117755. â€"â€"mto a paper Has 8 Vognlablo Soups. llouwhold Hints. Extra GranigTaied “A 5-lb. Package of REDPATH Sugar”, or “A 20-lb. Bag of REDPATH", and â€"-get a definite quantity â€"-of well-known quality,“Canada’sbe§t’ â€"â€"clean and uncontaminated â€"in the Original Package ? “A quarter‘s worth of Sugar”, or “A dollar’s worth of Sugar", and get --an unknown quantity . -â€"of unknown quality â€"scooped out of an open barrel â€"â€"into a paper bag ? Or do you say, thoughtl you say decisively: When ironing, have a number of coat hangers upon which to put. waists. children’s dresses, etc. When serving apples whole on the table, polish them with olive oil. Meat should be removed from the paper as soon as it comes from the market, otherwise the paper will absonb some of the juices. A spoonful of kerosene put into the clothes boiler will make the clothes white and sweet. There will be no odor of the kerosene when the clothes are dried. Several thicknesses of disks cut from the good portions of the kitch- en oilcloth make excellent mats to put under the flower pots in the various windows. In summer food must be carefully watched or it will spoil. Irf the milk bottle stands on the doorsteps a. minute too long, the milk may turn sour, A little vinegar added to water in which vegetables are washed will prove effectual in removing ‘the dirt and insegbs. Salt will do the same thing. To insure 'a. perfectly ventilated house. is to open the windows in eadh room in the house‘ both top and bobbom, for a. suitable period every morning. and remember that it is easier to beat a house that is not full of vitiated air. After the carpets [have been beat- en in the open air and relaid wipe the surface with a, clean flannel that, has been wrung out of warm water softened by the addition of a. table- spoonful of liquid ammonia to the pint. As soon as the ildnnel is soil- ed rinse it, and when lube whole car- pet has Ibeen treated set the window and door open to get a. draught, and avoid walking over the carpet until it is quite dry. Dark rooms Ibring depression. of spirits, imparting a. sense of con- finement, of isolation, of powerless~ ness, which is chilling to energy and vigor; but in light is good cheer. Even in a gloomy house, where walls and furniture are dingy and ‘brown, you have but to take dowmtlhe heavy curtains, open the window, let light stream in and gloom vanishes, and care and sad- ness flee. Hair brooms last longer if they are kept clean. They are easily cleaned on washing day after the last lot of clothes ‘has been taken from the copper. Some of the wa- ter left over should be cooled by the addition of clear, cold water. and the broom shaken up and down in it; until all the dirt is removed. On no account must the broom be left long in the water. When lifted from the water it should be rinsed in cold water in which salt is dissolved, and when shaken as dry as possible it should he stood in a dry place with the head upwards until it quite dry. The handle should be sorub< bed each time the broom is washed. 8851):: 4}”