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|I IIIIIIBinHillllHIIHIIIHIIHIHIIHIIHIIMIIIIII»IIMiniillHIHIIHIIIiyillllHH Conducted by Professor Henry G. BeD .,1,.'^'',' ""^r* "' *•"• <'eP»'-*n-«nt !• to place at th. tar- IutL/.°"'" ";7' 'â- ?*'*«'^ ^f'* »«*vlea of an acknowladged •uthonty on all aubjecta pertaining to aolla and eropfc «,-'^1''i!." '" 1"e"'0"» to Profesaop Heiry G. Bell, In and Vn7^' '^'",r P^b'l'hing Company, Limited Toronto, Which th^y '*"" "â- ""/ '" **"» "I"""" I" the order In able wh/ri f'' ^e«'ved. As space is limited it is advi^ and TdHr,, '"]'"«''"'• •â- 'Pjy i« necessary that a stamped When ?h. f " '"^» °P« "• encloMd with the question, wnen the answer will be mailed direct. T. \V.:â€" 1. A five acre field has a clay sub-soil with five inches of black earth on surface, is it suitable for turnips and potatoes? 2. How deep should potatoes be planted and how many bushels to the acre? Answer':â€"!. The cjay soil with the black earth on top if carefully work- ed should be suitable for turnips and should produce fairly good potatoes. Potatoes as a rule do best on gravelly or sandy loam soil. 2. As a rule pota- toes should not be planted more than 4 to 6 inches deep. Ten to twelve bushels to the acre is considered a sufficiently thick seeding. M. F.: â€" 1. Would it be wise to top- dress fields of grain with manure? The grain is wheat and oats. We were not able to get the manure out earlier. Answer: â€" I would not advise top- dressing grain such as wheat or oats with manure at this date, because the manure will tend to dry out and be blown away before its olantfood can render the desired help to the grain crop. It would rather recommend top-dressing the grain with fertilizers at the rate of about 300 iwunds per acre. Fertilizers are concentrated soluble plantfood. They are finely pulverized and settle immediately about the roots of the crop. Just as quickly as thej- get into the moist soil, plantfood becomes a%'ailable and helps the growing grain just like fresh milk helps the growing calf. Fertilizers can be applied as a top- dresser by broadcasting them with a lime and fertilizer spreader or by crossing the grrain with a regrular grain drill, applying the fertilizer through the regular fertilizer section. Care should be takeit to have the disks or hoes suspended so they wU not injure the growing crop. B. B.: â€" L I have ten acres of sweet clover. I intended it for pas- ture but as help is hard to get I thought of using it for silage. AVhat would you advise? Answer: â€" I .have no data to hand relative to the use of sweet clover as a silage crop. A little work has been done in British Columbia with com- mon red clover for silage. It ap- pears to be fairly satisfactory. My personal experience with second crop clover used as silage has not been satisfactory. If the sweet clover were mine, I would have it cut and made into hay just before it comes iikto flowering. Do not allow it ti) flower to any great extent or the hay will be too woody. X. Y. Z.: â€" 1. I am ploughing up a low heavy field of sod six yecrs old. What would you advise sowing on it for sheep pasture? 2. Does mustard make good sheep food? 3. Is the spring or the fall the best time to apply fertilizers? .Answer: â€" 1. You. would do well to seed your scd field with rape. Dwarf Essex is probably the most satisfac- tory variety to use, seeding it at the rate of 2 to 4 pounds to the acre. This may be sown broadctsc or in drills. It should come along sufficiently ear- ly to make a satisfactory sheep pas- ture, early in the -A.utu.'nn. Rape has proven an exceedingly valuable pas- ture crop for sheep. 2. Some types of mustard make fairly gcod sheep pasture, but as a rule not as good as that obtained from rape. They are lighter yielJers. In tests that have been carried on, yields of 13 to 144 tons of fodder per acre have been ob- tained with mustard against yields of 21.2 tons per acre from Dwarf Essex Rape. 3. On spring sown crops, fertilizers are best applieil at the time of seeding. They are concentrated available plantfood. If applied to the soil in the fall much of the soluble r-jtrogen and considerable potash will be lost. Of course, on fall-sown wheat or rye, fertilizers should be ap- plied in the autumn at the time the seed is being sown. The less good plowing you do the more good cultivating you -will have to do if you get any com to husk. "Lack of paint causes a greater an- â-  nual loss through deterioration than the aggregate fire loss for the past twelve months," aserts an authority. He urges farmers to apply paint fre- quently and liberally. There is no '•best" time to paint, as many think, but care should be taken that the paints are carefully mixed and well rubbed into the cracks in the wood. Rice boiled in milk makes a good breakfasit cereal. In dealing with strong spray solu- tions the fa^Tner must protect him- self. After his eyes begin to smart and his lingers crack open, he learns that goggles and rubber gloves are splendid protection. Vaseline or lard snieare<.i on face and hands af- fords relief. Heavy leather gloves are ser\-iceable when greased or soak- ed with machine-oil. Why you should look for this Trade-mark on your Shoes ATRADE-M.\RK is a manufacturers' signature. If a firm makes an article they are prepared to stand behindâ€" they stamp it with ^ their trade-mark. It is put on their goods so you may identify them. It stands to Feasor^, therefore, that it is safer for the pubUc to always buy '"known" and "trade-marked" shoes rather than "anonymous" shoes. Each working day of the year, the A. H. M. trade-mark is stamped on the soles of thousands of pairs of shoes for men, women and children, because we want you to knowour shoes when you see them â€" becausewe are making a sincere effort to produce good values in footwear â€" barausewe believ-e tou will find our shoes satisfactory â€" and buy them again and again. Ames Holden McCreadyareCanadt'slargest makers of shoes. A. H.M. footwear is sold-by thou- sands of dealers in cverv' part of Candida â€" and by the leading merchants in almost ever>- town. We moke such a large proportion of the boots and shoes that the Canadian people wear that you are probably wearing A. H. M. shoes now. However, the next time you buy shoes, to make sure, look for this trade-mark on the sole. We make many grades and styles of foot- wear, but no matter what price you pay for them you will find them e.\c«Ient value for the money. You will find it profitable and satis- factory in future to always make this trade- mark your guide in bu>nag footwear for your- self and vour familv. AMES HOLDEN McCRE.^Y llMiTtO "Shoemakers to the Nation" ST. JOHN MONTRE.U TOKO.\TQ WDOIPEG EDMO.NTO.N V.^.NCOL'.TR When yea bay ^:-=.:.- / m]llll!!l!liii!lllilllllil!llll^ W. XOUR PROBLEMS BY 1ELEN i: Mothers and daughter* of all ages are cordially Invited to write to thl» department Initials only will be published with each question and its answer •• a means of Identification, but full name and address must be given in each letter. Write on one side of paper only. Answers will be mailed direct if â- tamped and addressed envelope Is enclosed. Address all correspondence for this department to Mrs. Helen Law. 235 Woodbine Ave., Toronto. Anxious Mother: â€" Will this little bit of "mother-wistlom" help to solve your problem? Never ask a child what she saw or heard when at a neighbor's house; that's the way to make a gossip of her. If she sees you are interesU\l in her stories of what the neighbor was saying or do- ing, she will watch attentively next time for something to surprise you, and may even be tempteii to improve a littJe on the trufli to make her re- cital spicy. I X. Y. Z.:â€" The correct cloAes for a bridegroom any time of day before G o'clock are gray sti-iped trousers, black or dark oxford gray cutaway coat an<l white waistcoat, gray tie and spats, high hat an<.l gray gloves. Of _ course, a dress shirt and standing col- lar and patent leather shoes. .\fter 6 he wears full dress cJothes. Since , the bri»le is not gv»ing to wear white 1 and the wedding will not Ih.> very I formal, gloves netvl tiot be ^^•orn, but they always add to the looks of a costume. It's really a maitter of per- ' sonal taste. Patience:â€" French chalk, fuller's | e«rth. powdered magnesia mid other absorl>ent sulwtances will remove grease staitu^ when the greast> is clean. Solvents such as ether, chlorv^fortn and benzine must be used to remove \ grease rhixe*! with dirt. Ether and benzine are i.iflammable and must be used with the greatest care. Miss June: -Your desire for potato recipes will soon b« satisfied, for within a few weeks' time the Canada l-'ood Boarvl hopes to gi^c tl^e public f .'•ur hookletji that will atUact tee at- tention of every woma.j wfto sets eyes on them and it is hoped that mwrt ot the womoi\ in Caiutda wiJl, sooner or teter. What's in an attractive eover? , After all, it'* our first instinct to look | twlcp at a pretty face or t pretty > cover. Well, these booklets are go- ing to 'oe gcHjil-looking. But it takes more than a cover to make them pop- ular and they are going to be the most practical, up-to-date and S.O.S. publi- tions that have yet been given to the women of Canada. Primarily they are intondeil to give specific instruc- tions on subjects that now interest every thinking person aiKi each is pre- pared by an expert. The subpects treated are bread-making, fruit and vegretablo canning and drying, fish cook book and the cooking of vege- tables. Mufti: â€" .\Ithough the season is still young and tbo shi.>ots of life in the gai-dcn are barely in their Infancy, yet the prudent and patriotic house- keeper should already be turning her thoughts canning-wards. What is not eaten fresh must necessarily be preserveil for the winter months, when it will help to lessen the use of â-  the footls which are all-essenti;il for export. 'l'\\g teiulercst and most de- licious vegetables for pickKng are the first young growths of the grarden which are thitrntnl out, and often, thr<.iugh ignorance thrown a%\-ay. For iiuitance, these baby beets much sur- pass in flavor the later growth, so let Madame of the Rake and Uoe kill two birds with one stone and s1*rt her preserving early. If she is wise she will divide her sj-mpathies this year between drying and canning. The simplest method of drying fruit and vegetables is by stringing them across a warm room. Carrots, tur- mps and Wans need only l>e sliced; apples are belter for coring, quarter- ing and baking in an oven for a few , minytes. If specimens dried in this | fashion are experimented with, they will be found to take up their original shape and flavor when soake^l for trvm 12 to 21 houi*. 1NTEU>.\T10NAI. LESSO.N JINK:'. Lesson IX. Jesu>! Gratefully .Vccepts InselfKh Servictvâ€" .Mark 13. I to 11. 9. C.oiden Text. Mark 13. 13. Verse 1. Now after two days wss the feast of the passover and the rn- leavened bread â€" "Passover" some-' time means the paschal lain!-, which. was killed and eaten on the four-; teenth of N'isan. the first month in the! Jewish year, in memory of the day when the Israelites prei>ared to quit Egypt. It sometimes means the pas- chal festival, which lasted from the. fourteenth to the twentieth tf Nisan. The "unlevene<.l broad" sometimes I means the uafermerrte<i loaves which J the IsraeUtes ate for seven days ini commemoration of their departure ' fron-i Kttyt't. and it also designates the, paschal festival. 5HH;ght how the.v? might take him and kiil him â€" They, propH.'sed to devise some way of get-; ting hold of Jesus without raising a[ popular tumtilt. j Not during the feast â€"They must: therefore begin at once, as the pass- j over opened on the next day. or de- } lay for an entire week. Lest hap-j ly there shall be a tumult - -Ppescnt at the fea.st would doubtless l'>e a' great c.'mpany from Galilee It would not do to run the risk of the ; opposition of these Galileans among' whom were so m;iny friends of Jesus.: .After thJ feast, when the multitude had scatterotl. would be a moro- fa\\>r- , able oppv>rtunity . 3. In Bethany in the hoii.>e ?f Simon the leper â€" It is supposed by ; some that the narratives in Matthew. Mark, ami John clearly refer to one and the same occasion. Luke's ac- count of the anointing differs from these In Luke the character of the woman is different -"« woman who was in the city, a sinner." In the first two llospels she is designated as "a woman." and has no stigma attach- e<I to her. but in the fourth gaspel she is "Mary." the sister of Martha and Laranis, There is no reason for identifying Marj- of Bethany with the womav \vhii"h was in the city, or for attaching t.> the forfler the char- actor of the latter. John irbtrxxUices this incident itf mevli!»tely Ivfore the ti-iiimphnl entry into Jerusalem. .'?ome have taken tho fou narrikbivcs to b« four versions of one artd the same oc- currence, but this dt.>es not reconcile the differences. Simon the Leper was probably one who had been heal- ed of this malady by Jesus. Sat a: meatâ€" Literally, "reclined at meat." The posture of sitting appears to have been usual in the early history of the Hebrews but this gave way to the cus- tom of reclirting at meals. .\u alab- aster cruse â€" Literally an "alalwst- ron." Because vases were often made out of that material. Pure nard was the most costly of all fragrant oils in the Oriental world. 4. Some that had indignation â€" Mat- thew says they were the disciples. ' John tells us that Judas was the mur- murer. 5. Three hundre\i shillings â€" That is. about fifty dollars. (.liven to the poorâ€" The narrow, material viewpoint of the niurmurers failed utterly to comprehend that to a loving heart filled with gratitude nothing is too costly to bestow upon one's beloved benefactor. 0. Jesus said. Let her alone . she hath wrought a gootl work â€" Here was a deed of moral beauty. He was touched by her lavish bestow- ment of gratitude and has no criticism for her ungrudging love. He would not have them waste one crumb when the five thousand were fed. but he does not regard this as waste. 7. Ye have the poor always *ith you â€" He Ivcomes her apologist and vimlicates her act. It is right to show kindness to the poor and money should be expended for this purpose. but there are times when a special duty takes precedence over other duties. Never again would she have an opportunity to show her gratitude to her Master, while 'constantly and all about her would be objects of her charity. S. She hath done what she could â€" - This sentence is peculiar to Mark. She has the praise of doing all that either means or opportunity made it pos- sible for her to do. 9. Wheresoever the gospel shall b* pveacheil . . . for a menK>rial of her â€"Her deevi stands alone in all the gospel narratives for the high com- mendation given it arni for the prop- hecy spi'ken of it, and by it she is forever remombored among men. Rod your buildings. It Is a pat- riotic duty to eliminate fire waste, for fire waste mtsans every Kxiy's loss. It is JH>t. as some people suppose, merely a loss by one invlividual which can be rec\>vered through Insurance, .Any- thing that is lost by fire is alwolutcly lost, an-l the waste is there, no mat- ter wliether the iTHlividual ^''''s r;!i,l for it or not. I'hf \\ orkhor^e's Kalion. The workhorse should have rich food, as the richer the foovi the more easily it is digested. The amount the workhorses should receive should be ; regulatevi by the size as well as by the amount and kind of work he is re- quired to perfor-m. In practice, the workhorse is supplied with appro.xim- ately iw pounds of provender daily for each 100 pounds of weight. Of this amount from one thir\l to two thirds, the exact amount depending , on the seventy of the labor, should be grain, and the remainder cle«n hay. When the work is very heavy, the grain in the ration should be increased and the hay diminished, as grain eon- tains more energy and is more easily digestetl. On the other hand, when the work* is light, the grain should be diminished and rhe hay increased. The morning and midday meals should be light. They should not possess much bulk, as much bulky food les- sens the animal's usefulness. The heavy fteding should come at night, when the horse has ample time to masticate and digest his food, and is not obliged to go to work immediately after eating. | The harxl-working bops« should be I fed aixi watered so frequently that he ' will neither become hungry nor thirsty. Thus, he should be fetl at least three times, watered not less than four or. if convenient, six times daily. If accessible, therefore, the horse should be waterei.1 in the morn- : ing before feeding. For the morning meal feed one fourth of the daily allowance at least one hour before goirvg to work. This should be in a condition to be easily and rapidly consumevl, so as to be well digested when the anmial goes to work He should be watere\i as he giies to work, and after fiv* hours of exhau.stive lalvr he should be given his mixlday meal. Before being fed, however, he should have a drink of freah, cool water, taking care that he does not drink to\> rapidly or gorge himself if very warm. Fetsl another one fourth of the daily allowance, ami if ctmveni- ent remove the harness so he can eat in quiet and comfort, and thus gain a few minutes of much-needed raat. -Allow one hour to consume the mid- ' day maal. After b«ln^ watercij Yt. ;s ready to beg:n the seconi half ol his day's labor. When worked five hours he should t>e given the evening meal. .-Vs h« comes to the stable in the evening h« should, first of all, be given a drink exercising care as before to see that he does not drink too rapidly. The horse is now ready for the re- mainder of the day's allowance. Un- harness at once, and when the sweat has dried give him a thorough brush- ing. If convenient, he should b« given a drink in two hours after feed- ing, when he may b« bedded down at\I left for the night. If for some reason the horse is forced to stand idle in the stable for a few liays. the grain ration should be reduced; otherwise, he will become stocky and his leg^ become swollen and stiff. Many horsemen give a bran mash on Saturday evening and reduce the grain on Sunday. In formulating a mtion for the workhorse, due consideration should be given the cost, which will vary with the size of the animal, the na- ture of the work performe*.!. and the cost of the foovi. Hays are orviinar- ily much cheaper than grains, es- pecially on farms, but a hsrd-working horse is unable economicalb' to dis- pose of a large proportion of bulky food. It requires time and energy to masticate and digrest rough food, which lessen* the usefulness of the horse. Within proper limits the more con- centrated the food the less time and energry will be required to make it available. While the relative pro- fK»rtion between the grain and rough- age in the ration will depend upon the amount and kind of work performed, yet a hard working horse should never be expected to consume more rough- age than grain by weicht. WANTED POULTRY, EGGS and LEATHERS Highest Prices Paid"' Trompt R«turri« -N'^ Ct>mml»«lo« P. Pori.iN * (0. WB«B«*coan Murk*< It9Btr««I SMOKt xuc:i<ErTS RINOCO .. UT FINt FOM CIGArtETTtS 1 f; i'"tii^,ii'l^ »i - Jii:.t.