The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

NHT WINTER'S EGG YIEU) What Can Be Done Nnw to Influence It BY R. A. HILL. This may se«in like tookintr a long way ahead, but to be successful in the poultry business you have to rtn it. Check up on yourself and And out just where you coi:.o improve on what your flock did last winter. Was there frost on the inside of your houses? If so, knock a few holes In the front, up near the roof and cover them with light weight cotton. Was the floor damp? If so, throw in a few wagon loads of sand, or better stlll, put in a double board floor with tar paper in between, and c^t a. few holes in the wall under it for "ventila- tion. Those should be covered with sand screen. The ventilation under the floor is very important. If not ventilated the board floor will get frosted underneath and will carry the cold through. How is your roosting space? We ran across a poultry house the other day that had two scantlings leaning against the wall, with poles placed across for roosts, and no drop board. This is bad for two reasons. The hens will always fight to get on the top roost, and without a drop board the hens were tramping in the drop- pings all day long. The owner was complaining about his hens having the I roup «M winter. We told hira he was ' lucky to have any hem left. j Tbes;© are just a fow questions you might ask yours^'lf in preparing for next winter. They are the three moat I important items about the poultry house. Ventilation, dry floor, and the j proper rco.sting pUice?. ; j If jour house lacks any of these, > •your best care in feeding, culling, or, ; high-grade stock will not amount to , anything. j I It is not too early to start fixing i up your houses, as thi.s can't be done I when the pullets are hou.-!sd, and that time will soon be here. | I By this time you should h'nvo your I young cockerels in the fattoning pen. I The lon!»er yon leave it the less you ' will ??t. ! Make gufe they get all the water! â-  they can drink. The best thing for hot weather is a barrel shaded with beards, and a tap turned so that it , di-ips .<>lowly. Dig a little furrow to ' take cara of the overflow. ! I The j-ullets should bo getting a good ' tj^d. of growing mash morning and t^^ftâ€" a pullet that has to keep on 1 ; rtl* gi» all day to get enough to eat will net mature properly. .<!= OILY-SKIN PROBLEMS An oily skin is a real trial, and just when you want to look your best it insists on looking its shiniest, especial- ly in hot weather. Powder won't stick on it properly, and besides the oilinesa there are likely to be blackheads and other complexion troubles. But the possessor of an oily skin has this con- solation. Her skin will probably keep its youthful appearance far- longer than her dry-skinned sister's, since it • does not wrinkle so easily, nor so soon fall into a network of tiny lines around the eyes and mouth. Although it is hardly possible to change an oily skin into a dry one, by careful attention you can keep it look- ing well groomed and attractive, and if you faithfulty follow the simple daily treatment outlined in this column you will see a definite im- provement in its texture and general appearance. Once a day the skin must have a complete Bnd thorough cleansing. At night is the best time for this, since you are likely to be less hurried than in the morning. Then, too, your skin, being relieved of JJie dust and impur- ities it has collected during the day, can rest and refresh itself while you sleep, and be all ready to look its best in the morning. SOAP, WATER AND COLD CREAM. First, wash the face and neck wth a pure, mild soap and warm water, to remove the surface dirt. Next dip your fingers into a jar of good cold cream and rub the cream thoroughly into the slrin with little circular move- ments of the fingertips, working from the chin upwards. Do not rub hard enough to stretch or pull the skin, but just hard enough to work th:> cream well into the pores. It may seem strange advice to use cold cream on a skin that is already too oily, but in an oily skin the pores are usually large and relaxed. The oil Is not all thrown out on the surface. Some of it stays in the pores, collects dust and dirt and hardens. This is the cause of blackheads. Soap has lit- tle effect on this hardened oil, but the delicate oil in cold cream sinks Into the pores, softens and loosens their contents, and is then wiped away, bringing all these clogg:ing wastes with it. So, you see, cold cream is an important part of the care of an oily skin. BLACKHEADS. Now with a soft cloth or the cleans- ing tissue which is so nice for the pur- pose, wipe away the cold cream. If ^ any blackheads are visible, cover the forefingers with a thickness of clean cloth (an old handkerchief is best for the purpose), so that the nails will not ibreak the skin, and very gently press them out. Wrap a small piece of Ice in one thickness of cheesecloth or an old handkerchief, and go lightly over the face. Don't let the ice rest in one spot, but keep it moving briskly until the skin is pink arid tingling. If you can not get ice, dip your wash-cloth in the coldest water you can get and hold it •••p-nin't th-^ face. Lastly, moisten a â- mall piece of absorbent cotton with ordinal;,- wich-hazel and pat it all over the face for two or thre9 minutes. Wich-hazol is a splendid astringent and helps to close the pores and tone up the skin and facial muscles. This completes the nightly treatment. In th<? morning it is only necessary to dash cor3 water on the face until , the skin feels thoroughly wakel up ' and your chseks glow. If you use face powder, ycu will find that it goes on more smoothly and stays on better if you use a little vanishing cream on the skin first. Vanishing creams contain no oil. They merely form a slight, invisible film that takes away shine and holds the powder. If the skin shows exces.s oil during tho day, particularly on the forehead, I uose and chin, a few drops of wich- : hazel or toilet-water on a bit of cotton will quickly remove it. The garden daily dozen counts hoe-' ing as its most important exercise. If the season is a dry one don't neglect] hoeing under the impression that stir-i ; ring the soil will result in its drying! out. If you want to keep moisture ', out of the soil there is no way of doing ; i it more effectively than by allowing it ; to become crusted over. But if you want to get all the moisture possible into the ground around your plants ' keep it light and porous. ! i The best time to gather flowers is _ in tho early morning, because the ^ plant has been cooled off by the night ;air and has rested in the dark. But â-  after the sun is high the roots are pumping hard and the plant is work- I ing to make seed; then a cutting is ' more harmful to it. HOW TADPOLES BECOME FROGS The change from a tadpoTe to a perfect frog is as wonderful as the change from a hairy, crawling cater- pHler into a beautiful butterfly; but somehow this wonderful transforma- tion into a frog, while well known to • few, has not seemed to impress the general mind, as in the case of the bntterfly. What happens is this: Tho/rog lays its eggs, which are ferti lixed after be- ing laid, as in the case of most fishes ; the eggs are globular, jelly-like mass- es, which .-^well g:reatly after extru- sion. In a few days the embryo is seen moving about, and it emerges from the mass without absorbing it, a most un- usual waste in animal life. Tho young is coiled in the egg, with a tail, much tike an embryo 4tsh, but having its gills outside, and so hatches In an aImo.<^t shapeless form. Gradually it Ukes on the form of tlM large proteus caHed "lizard" on the Great Lakes, which retains it« out- rids gtlls when adult. Then these outside gills absorb or dsrrolop inwardly, and the future frog Is tn all respects a fish. It has a Tong eml.yonic fln that is SsMikn, and begins back of the head and goes a:r>und the slim tail to the vmt Its eye is well developed, and the "herring b<^ne" muscles in its tail can bs plainly ««>•:••>. It hat » -' .ulnr mouth, which can feed on either animal or vegetable matter. j - Its abdomon is large, and fitted for digesting vegetables. It rivals the ant in cleanin? the flesh from delicate skeletons for the zooloTrist. ' i In this state it passes its first sum- ' mer and goes into the mud in winter, and com^s out hungry in early spring. Like all larvae, it is a greedy feeder,' and soon begins to show its growth and development by budding a pair of hind-legs, which are completed about' the time the forelego be^in to show and tlie ears to develop. When these legs are fully dsveloped the tail begins to absorb, and the frog had alroaitv bogun to take oxygen from the air occasionally; it is chan'g- ing from .n gill-brcathin;? fish to a lunsi-breathing animal. Think whit this m?ans: Lungs are growinjr and gills ar? being absorbed, yet in the int?rm«dia'ie state the ani- ' mal can bre.ithe wi^h both organs. The abisorption of the tail goes to ^K^urish sc.me part r.C the body, but the adolescent bu.lfng is now smaller than the tadpole from which it chang- i ed. ; Not only this, but its long, convol- uted intestine, fitted to dige.^t vege^ tation, has somehow changed to a shorter one, for the vegetarian re- quires a comp'ex apparatus to digest its food, while the similar organs in the carnivora are simple, flesh being easier of digestion th.in vegetables. Delicious Dishes Made With Sour Milk. OATMEAL MUFFINS. Soak overnight 2 cupfuls of rollod oats in 1V4 cupfuls of sour milk. In the m»>rning, add a teaspoonful each of sail ard soda, \i of a cupful of moiasiieij, 2 t-^gs we.i boaten and a cupful of flour. Beat thoroughly and hake in a h<<t oven in muffin pans that have been well greased. NUT BREAD. f'ine nut bread for .sandwiches and luncheons require 1 cupful each of whole wheat and barley flour, 'i ofi a cuiiful of cornmtal, 1 teasnoonfull each of soda and cream of tarter and' 114 teaspoonfuls of salt. Sift these' ingred!<>nts together and add one-third of a cupful of mola.sses, 2 tablespoon- fu'.s of melted shortening and 1 "4 cupfuls of sour milk. Lastly, beat in| 1 cupful Of chopped pru7':es and rai- sins and 'i of a cupful of nut-moata. Be;it well and pour into a well-j»reased bread pan. Bake in a moderate oven until done. BROWN DREAD. Silt together 4 cupfuls of graham flour, IM cupfllls of white flour, 2 level teaspoonfuls of soda, and hi of a teaspoonful of .salt. Mix together 2 cupfuls of sour milk and IH cupfuls of molasses. Slowly stir the liquid into the dry mixture, beat well and add, if liked, 1 cupful of sultana raisins and ^4 of a cupful of nut- n-4eats. Pour into a buttered bread tin that has been lined with paper and bake very slowly until done. CHOCOLATE GINGERBRE-ID. Sift together 2 cupfuls of flour, 1 teaspoonful each of cinnamon, ginger .and soda, and M teaspoonful of salt. Melt two squares of chocolate over hot water. Mix together 1 cupful molass- ; es, li cupful sour milk, 1 teaspoonful ' cold water, and 1% tablespoonfuls fat, melted. Slowly pour the liquid mixture into the dry ingredients, stir- ! ring all the while, then add the melted ' chocolate and beat vigorously. Bake in gem pans. SUET PUDDING. Sift together 2% cupfuls flour, l' teaspoonful each of .soda, allspice and cinnamon, and % teaspoonful each of; salt and nutmeg. Have chopped 1 cupful each of suet, currants and seeded raisins. Mix these thoroughly through the flour mixture. Add 1 cup^ ful sour milk to H4 cupfuls brown sugar, then stir the liquid into the dry mixture. Beat thoroughly, turn into a large mold, cover securely and steam three hours. If smaller molds are used, steaming will not take as long. Fill molds not more than three-quart- ers full to allow far expansion in cook- ing. Pound eofl'ee cans are excellent for this purcose. Serve hard sauce v.-ith this pudding. Thresher-Day Recipes. Here are some recipes to try when the threshers come: BAKED MEAT LOAF WITH BROWN GR-WY. Four pounds of finely chopped top of tho roa^d, 1 pound of salt pork chopped very fine, 3 cup of bread crumbs, 4 eggs, 4 modium sized onions chopped, Vi cup of finely chopped parsley, 1 tablespoon of salt, *4 tea- spoon of pepper, ^i teaspoon of mace, grated rind of half a lemon. Beat the eggs light, then mix all the ingredients together thoroughly. If too dry add a very little milk, but do not permit the mixture to become too moist. Make into a loaf, and pat all over with the hands dipped in cold water. Place in a hot oven to bake, lowering the heat after the first fif- teen minutes. Bake slowly till well done, basting occasionally with the fat in tho pan. Turn out, slice with a sharp knife and serve with sc.illoped potatOL'3, or corn with tomatoes. Make a brnvm gravy of the fat in the pan. This loaf â- will serve twenty-five to thirty persons. SCALLOPED POTATOES WITH CHEESE. Three quarts of sliced potatoes, 1 quart of milk, M pound of butter, 1% teaspoons of salt, V4 teaspoon of pep- per, 1 pint of bread crumbs. 1 pint of grated cheese, H cup of flour. Beil the potatoes with the skins on â€" this may be done the day before they are to be served â€" cool, peel and slice rather thickly. Arrange in a deep baking pan, scattering salt, pepper, flour and bits of butter over each layer. W^hen the dish is full, pour in the milk, using more than the quart if nece.<ssary, scatter the crumbs over the top of the baking dish and cover with the chsase. Bake in a moderate oven forty-five minute.'. This is a good dish for preparing in the ftreless cooker. SCALU>PED CORN AND TttMATOES. This recipe is to be used with can- ned corn and tomatoes, or with cold cooked corn and ripe tomatoes. If cann^ corn i.s u.-ied we need the fol- lowing quantities: Thr3<? cans of corn. 2 cans of toma- toes or their equivalent in the ripe v^geJab e, 2 onions. 2 cups of soft bread crumbs, salt, pepper, bacon or salt pork. Crease a deep baking dish and ar- range a layer of canned c<.>rn in ths . bottom, sprinkle lightly with Salt and pepper and chopped onion. co\-cr with : a layer of sliced or canned tomatoes, then begin again with a layer of corn, and proceed in the same way until the dish is full. Cover with the crumb5, season and bake in a moderate oven until r"rt >• done, then arrange the baccn or .^alt pork strips over the top of the d:ch and finish baking. .\ spe<-i?s ft .â- tnake that flies lives ia sccthetn Asix The. Canadian Homlmaklr ^ Mnes y wea'kJu artic/ea Couering PLANNING . BUILDING . riNANCiNG DECORATING . FURNISHING . GARDENING COSY SQUARE PLAN HOUSE A square compact house, â- with well | proportioned and good sized rooms, no ' wasted hall space â€" and a simple, well i balanced exterior â€" a house that was ' built for four thousand five hundred j dollars, is illustrated herewith. ! As the house faceg south, the plan ! admits of a bright, sunny living room, ! with a large fireplace, and the dining ; room "en suite." The kitchen, with outside and cellar entrsnces. is w.l'i ! placed, the various rooms being very â-  simple related and in such a way as ; to make an easily "run" bouse. : By J. E. Harrid, Architect. On the second floor are three bed rooms with cupboards, each room of a fair size, also a bath room and a store room. The exterior shows a simple and dig- nified colonial type of a house, the walls being finished with cedar shing- les over boarding and insulation. The roof is iiuished with asnhalt slate shingles, of varying tones. It will be noticed that one set of flues answers for the furnace, flreplace and kitchen uses, a great saving in coat. OININC KM. p »'»•• 1 Kin LIVING ItODM t»-t»tx-o ITCHEM lo.o 4R0UNO rLODR 1^ DR. JTSia tftCONO rL<DK I The basement contains tho neces- i sary accommodation for furnace, coal I and general storage. j This house was especially planned to : be erected where the climatic condi- tions are trying, both as regards low temperature and also the alternate thawing and freezing, which ia so des- tructive to exterior worli, particularly • roofs, care being taken In this Instance to eliminate all unnecessary gablesi • dormers, etc., so as to give a clear ; open roof and cornice. The interior of the hSuse throughout ; has been finished in clear spnice. for I oil finish, the floors being of hardwood. I Readers desiring f; -ther information I regarding the plans an-.l specifications ; of this house should communicate with ; the architect direct. Address Mr. J. H. Harris, -Architect, Charlottetown. P.E.I. Closing Leaks in Iron Pipes. .A. useful cement tor closing leaks in iron pipes can be made as follows; To a lbs. of coarsely powdered iron filings add 2 oz. of powdered sal ammoniac and one oz. of sulphur. Mix thorough- ly, add sulBctent water to make a thick paste and then tamp the cement firmly* into the leak. The cement will set . harder by leaving out the sulphur but takes a longer time. FeedmgCow. b, Augu... JJ^ ^J^yj ^jjg J^ SUMMER SANDWICH The best figures indicate that cows can maintain themselves and get about enough gra.«is on pasture to give 20 pounds of milk a day. If they give more than 20 pounds they will need more feed than they can easily gather on pasture. A dairy expert carefully weighed out 100 pounds of pasture grass. He found that it would take three feed s|icks to hold it. If you will weigh 100 pountis of grass and see the quan- tity required to make 100 pounds you â- will realize the djy's work a cow has to do to gather this much feed, and if you will figrure it out yon will find that the grass contains only enough nutrients to produce 20 pounds of milk. Good cows will return $16 more over feed for each 1,400 pounds of milk that they give in a year. This has been found out from the studies of 48,000 cow-testing associations by the Dept. of Agriculture. Now cows \y\'.\ not make large year- ly records unless* they are well fed; and August and September are the two hardest months in which to feed them, except on the very best moun- tain pasture and where rainfall is heavy. Pasture is dry and not much better than hay. Therefore during August and Sep- temlK'r we should depend partly on supplemental green feeds, such as second-cutting clover and alfalfa, peas and cats, and green corn, and partly on .1 good grain ration. A simple grain ration to feed on p<isturc would be the following: 400 poundo of corn meal, hominy fe.»d or barley; 300 pounds of ground cats or wheat bran ; 200 pounds of corn ^uten feed; 100 pounds of cottonseed me-il. If you are RCCU.«tomed to buying i-eady-mixed feed, a grain mixture containing 20 per cent total protein should be used. The best use of grain at any time of year is the grain fed during Aususc and September to maintain the w?ight of cows and to nold the mi.k flow that they start out with und?r the stimula- tion of good pasture. BY ELEANOR M. MURRAY. The city cousin who feels safe in visiting his country relatives now that tho haying season is near'.y ended should exercise some caution before venturing into the country. With the approach of dog days, ^^en the corn grows fastest at night, the cily cousin may awake to learn that the grain is in the ear. What farmer wouldn't rather be haying than filling silo? Then, too, the potato-digpng season isn't far oS. I Sandwiches and adaptations of sand-wiches are no doubt the greatest : boon to the part-time housekeeper. , They originated as time savers and may be simple or elaborate. Everyone has ideas for a few kinds of each in her recipe file, in her mind, or on a loose bit of paper stuck in the family CLXikbook. The following may be addi- 1 tions. to these personal collections : ; TO.\STED ORANGE SANDWICHES. j j Spread orange marmalade on hot • buttered toast, sprinkle with grated , cheese and place in a moderate oven â-  until the cheese melts. Serve hot. i CHEESE AND CUCUMBER SANDWICHES. | Take one large cucumber and put through the food chopper, removing all seeds possible. Mix with two cakes of cream cheese, a little cream to make a paste smooth enough to spread, sea- son with salt, paprika and, if you like, a little onion juice. Such a filling is delicious with Graham or whole-wheat bread. j CINNAMON TOAST. « Cinnamon Toast, made by sprink- ling a mixture of cinnamon and sugar on hot buttered toast and then plac- ing in the broiling oven or on the elec- tric toaster for just a minute, is de- licious with tea, particularly if the tea is made from tea leaves to which tViTO tablesp»K)nful3 of dried mint leaves have been added to a half- pound can of tea. Toasted bacon sandwiches arc mad? with slices of crisp bacon between hot buttered toast. This may be further improved by the use of a 1 -ttuce leaf and a teaspoonful of mayonnaise for each sandwich. Any sandwich made on toast is a delicious variation. MARYLAND SANDWICHES. Maryland sand^wichos are mad.? by adding to one slice of toa.>!t a leaf of lettuce, two or three thin slices of tomato, salt, pepper and onion if de- sired. On this are placed two strips , of fried bacon, topped with another slice of toast White sauce made from tho bacon frying? is poured over this .ind the sandwich served while hot. i \V GR.\TIN SANDWICHES. ] For au gratin sandwiches make a thick cream sauce, and to this add tfc<w yolk of an ogg, seasrn with p.nprika, ; R little onion juice and mustard. .Addj half a cupfu! of finely chcpa'd cold r.irat â€" chicken, hum, beef or pork. If no left-over meat is available, tuna fish does vei^- well. Turn on a plate of buttered toast, sprinkle with grated, cheese and place in the broiler for a few minutes. Tomato cream toast and Welsh rarebit, though not sand^wiches in the strictest sense, may nevrtheless be suggested here. Tomato cream toast is made by ccoking a minced green pepper for three minutes in three tablespoonfuls of butter or bacon drippings and then adding three medium-ripe tomatoes, one tablespoonful of lemon juice, one teasi>oonful of salt, one-sixth tea- spoonful of pepper, and simmering for fifteen minutes. Then thicken with two tablespoonfuls of flour and add half a cupful of milk. This is enough to pour over six slices- of hot toast. Two slices of bacon may be c^joked until crisp and laid on top of the toast or a little grated cheese or minced parsley may be .sprinkled over just before serving. Welsh rarebit is prepared by mak- ing a sauce of one tablespoonful of butter, one tjiblespoonful of flour, three-quarters of a cupful of milk, half a teaspoonful of salt and half a teaspoonful of mustard. Cook this two minutes. .\dd two cupfuls grated rich Canadian cheese and stir until thp cheese melts. This should be serv- ed immediately on crackers or toasted bread with paprika sprinkled on the servings. Choppe,i onion, olive or green pepper added to the sauce makes an attractive variation. A can of tomato soup heated, to which is added half a cupful of grated chees?, may bo poured over toast and Forved with olives. TOMATO EGGS. Cut some thick slices ol tomato, dip each into flour seasoned with salt and pepper, and fry. Make rounds of toast; batter and lay tho tomatoes on them. Plac" a poached egg on each and sprinkle with chopped parsley. This may be somewhat varied by making white sauce in the pan, using the fat loft from tho tomatoes, after the tomato is removed. This sauca may be poured over the whole. Jelly, served with any of the above topped or topless ^:andwichos, is de- 'icious. Tell your boys the facts about for- est fires! If every Canadian lad were as careful with fire as Boy Scouts, the nation would save millions a ;-*'\r