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*dJ^sfflilHPW)> * "^ 'sf^W^ |8)Eirm Notes BULLE8S OATS FOR POUl.TRY Hullcifl oaU, that is variciim of o#'Xa that thresh out clear of the hulla, iw particularly tuwful for the feed- ing of poultry. Experiments carried •n at one Manlt«A>a and on* Saakat- chewan Experintental Farm with lay- ing puUeta aluywed proflta of about twonty-five cmAs per bird im favor of the hullosB oats. In the teats made _ ___ pens recoivintr hullcos oaU in both I ^^iro boar was used to' deti'nmne th» grain and ma»h. were cSropared with.foed coet of producing pork from pons receiving common oata fed In the ' viroawin^ to marketahle age and aan-.e nianror. Cracked huUesa oaU' gj^j^ ^ho pigs a^'erBged 34.5 are r^rticjlarly useful for young pounds at tho start of the tost and chicks. This test and many others are' eighed an average of 188 pound* reported m the 192C annual report of T^yhen marketed Thoy consumed an the Poultry Divwion of tho Expcri- : average of 2.47 pounds of moal ami mftntal Farms, distributed by the 5.27 pounds of milk per pound of gain. Publications Branch of the Depart- 1 ^^he meal mixture was wrortb $35 por mont of Agriculture at Ottawa, which ,ton, and valuing the nuilk at 25 cents givos tho results of much experiment- jpe, hundred pounds would indicate nl work carried on at the Central (that the feed coet per pound of gain Farm ar.d at the branch Farms and • ^J^3 555 cents. Stations over Canada in all phases lot UghUy hand fed. The stAf fed lot made the largest dorily gains rjt a eoat of 6.6 cents per pouivd and the tightly fed lot the slowest «tt a cost ot 5.9 ccmts per pounu The heavily fed l(A made gains at a ooot of G cents per pound and the normally fed lot gam* at a cost of 6.1 cents per pound. A test in the u»3 of chopped alfalfa to improve the winter raition of piga tends to show that three per cent, of chopped alfalfa of good quality in- creases the value of the ration for market hogs. A litter of seven from a cro8S-4>rcd Tamworth-Borkahlro eow by a Berk- Royal Smile is Bestowed Upon the Veterans \ of i-oultry raislrte LIVE STOCK TOTALS It is intermting to note frvm the ILLUSTRATION STATIONS. The Experimental Farms System operates nine lUustrabion Stations in the Province of Ontario. Fivo are very compreh(»nsive report of tho 1 located in tho ©astern part of the DirocUjr of tho Kxperimental Farm province and the other four in Norfch- sy.itcm of Canada for the year ei>dinfg*om Ontario, otherwise known as New Marvh 31st, 1927, that the rapid pro- j Ontario. At all these Stations meth- grojs of motive power ha« not made ods of stock improvement and the in- any material difference during tho troduction of dmprovod varidtios of laiRt five years, in tho numtor of horses ' seed nro stressed. At each Station In tho country. A» a matter of fact pure bred siro3 are maintair'.'J. Milk there nppoars to have boon moro scales are used for ascertair.ir./ tho hor-sos in Canada in 192C than there , productive qualities of tho dairy wcro last >'<ear or in 1923, but in 1922 1 herds, enablin-g tho operators to wood and 1924 the totals ran aonfvewhat ^ out the low producing stock. A flock, hij:h-r. Milk cows show an increase /of bred-to-lay Barred Rock poultry is in 1920 over ©very other year, but j maintained at each Station, and eggs ether rattle sho wa decrease, the dif- ' from t)bo»9 are distributed to farmers forence between 1922 and last year j in tho district. Seed potatoes and beir>^ no less than 7GC,1.'J0. Sheep | seed grain aro produced and soM show an incroarjo in 1927 over tho within the neighborhood of ths Star- thres* preceding years, although fewer ]tion. A report of the work done at than in 1922. Swine are greater in; those Stations last year is published number than in any other year except- oHong with corresponding acoounta for Quebec and the Maritdmo Prov- inces in a vt>Iume prepared by the ing only 1924 A LATK BLOOMING LILAC. Seme lovely now hybrid lilacs are late Mr. John Fixtor, tho Chief Sup- ervisor of ths-so Stations in Canada. the latest .•.cl.ovemont of tho Horti- ^ ^1^;, r(,p:>rt. as well as a oorrespon^t- ciilfural Division of the Dominion Kxp-tv." mental Fanns. Th<«3« new IHars blv>n'.ed in all their beauty, at tho Contral Farm last Juno and ex- citod a Rreat <>eal of favorable com- ment. Some fvf tho officials of tho Arnold Arloretum, at Harvard University, wero particularly impressed by their (yo:l iKiipifs and at their sujrgostion this frrou]) will be njinvod .Syringa Pr.^ tonia', in honor of Mi«-» I.oa'bella Preston, Fpcci.'ilir.t in Orn^xmental Oardeninj? at the Central Farm. Tho hybrH i« a cross lietwoon two Ohirveso species, the old Syringa vill- osa frequently seen in shrubberies and the comparatively now Syringa ro- flexn. It is lato flownring and very hardy. The bu.shos in bloom are laden w'.lh bloo«ms, p-nle pink to deep rosy lilac in color, some of the varletl«i l--»ir'g oxccptiontally attractive. Tho (V>w_'r clusters vary considerably in â- hapo, size and appearance. HARDY GARDEN ROSES. The rovLsod ccMtion of the bulletin "Hardy Roses" as issued by the De- partment of Agriculture at Ottawa, first irsucd contains very useful in- formation for those who are under- takin^r rose growing in their home rarcTens. BesKtes long Usts of Hybrid Teas and Hybrid Perpetuals and Climbing Rceos th^t have d^no at least moderately well at Ottawa, cer- tain <.{ them are recommended as 1)0- Ing especially mjited for tho small gardon. In Hybrid Perpetuals woven varl(«ti<-«, in (VfTeront colors aro espe- cially t<yommcrKi>?>d for their hardi- ncn. Ix-autifol flowers, owl croppin.:? quaMtics. Thopo include: Frau Karl Druschkl, white; OcnornI Jacquemin- ot, K-arlet crimson; Her Maj^ty, p'.nk; Hu(fh Dickson, crimson; Mrs. Sharman (Vawfor, pi,nk, and Ulrich Bninner, cherry ro<l. If the list is to he f-ti1l further reduced, Mr. W. T. Uoooun and Mfiss Isabella Proaton, tb^ authors of the bulletin, would con- fine their s'.4-»c-fon to F'rau t(arl J)rurx-hki, Mrs. John Laing, and Hugh DJeksnn. Of the Hybrid Tone which are not quho so hardy but nrwro con- stant lilcomerH, tho reconimeivdationa includj Cnrolino Testout, pink; Gen- eral McArthur, crimron; Gruas en Teplitr, crimson; I^dy Aehdown, pink; I«dy Plrrio, i>lnk; Ia Tosra, phik; Mme. Kdousrd Herriot, coral red; SoOvmIr da (Haudius Pornet, yeflow; Willowmero, shrimp pink. The bullolin, which is No. 17, Now BericA, iind ii available at the Publi- eab'x>nii Branch ot tho Deportment of Agrieulture at Ottawa, rovers the whole subject of rose growing in Caiiada In such popular laivgua(p> as ing volumo for tho Prairie Provinooe and British Columbia, is ready for distribution at the PublicatkwB Branch of tho Department of AipA- culture at Ottarwa. MOTHER INTERFERES Pauline Herr Thomas "I,nt'g play w«8h-da7,"Bald Jeanne. "Ob, yes, let'sl I'll wash and you iron," Bald Arlene. "No, I want to wash." "No, you wonj't, olUieir. TTien I, won't play. I'm going right homa." I tried to close my oars to this con- tinual disagreement between my little girl and her playmato. I was reminds ed of a crowd of boys in the back lot trying to organize a ball game without a captain. The two children dla- agrood so much thai they could not accomplish their ends In play. I had heard so much about the srror of Interfering In children's argument* that I had steadfastly refused to do so. Yet. I felt that I could dl*> criminate heret Ths children wera not Just quarreling â€" (9i«y were re- fusing to recognise one or ths other as leader and eo fallinc to organise their play. It seemed to me that they fairly cried out for a captain, so I de- cided to act In that capacity. Whenever a disagreement arose which promised to bo of sufllclont con- sequence to break up a play, but which was not of a personal nature such as a test of strength or ability, I would Klop by and Inquire what seemed to be tho irouhle; I would suggest that each toll her sliTo of the argument and, logothor, wo would welgti the adran- tugos and dlsadv^nlagdb of each, after which I would hURgest a plan o( pro- oeduru. After thoy had given it a trial, I would Inquire how the plan worked. Of course, It Justined Itself, and thoy would be enthusiastic. After o period of such proceodure^ I began to withdraw my own personality In the decision* Isavlng suggestions and plans ontlroly to them. In this way It was not long before ^ nosded "to Interfere" no lonror â€" they came to me. Instead ot my going to them. I found their Judgment to be much bet- ter than I suspected, and they were solving their problems aa well aa learning valuable lesson* In Jurgment and decision. I still remain ths kindly monitor who they know wilt listen and even suggest. If they wish, but for the most part, I have dropped out of the plotnre. They settle their disputes "otit ot court," as It were. "Let's play house," aaye Jeanne. "Oh, ysi, lat'w," says Arlene. His Royal Highness plainly showed his pleasure at meeting his wartime friends In his smiling salute as the warriors "marched past" at C.N.B.on Tuesday last. , . . . ,. . . "I want tho dishes and yon can to be a safe and easy guide oithor for |,^^^ jj^ washing set." the beifinner or the rose grower of experience. IMPItOVEMKffr OP HOO PRODUCTS. In ttw report for tho year ending Oh, no, I want the dlshe*." "I sold I wanted thsm flrsU" "Then I won't play!" "Ofe, yes, oome on. Arlene, FU tell >ou what let'e doâ€" I'll he the mother March :ilat, 1027. of the Director of »n4 have all the things In the house, the Domiivlon Exiwnimontal Farms, nnd you'll be the lady that comes ti> imt lasuod by tho Dept of Agrlcul- ••• •»«* thenâ€"" tore at OtUwa, partioulsre are givwl "^^^ '••• *•'*'* ''" '" *''• "">"'•'' *"* of cerUIn work carried on roowrdlnir T""'" ••• •''"' '•'''•" ducts ana "Won't that bo a good the improvement of hojf pnoducti Mie animal iteolf. InventivnUon ot the caiMes of eoft |>i>rk Is not eanr â- idered complete oxcopt 00 far aa that â- oftneaa of elde amwei* very cloesly linked with unfln'tahed hoge. In an egperi i we nt relaUve to the methods of fwdlag with economy of gwttm one loi of pivi mn normally hand-fed^ •notlwr lot aelf fed. a third lot hear- The follow who decides not to hire a painter, but to put the paint on him- self, often sucneodi better than he iff kmd ttA, «â- < the fourth and ImI oould wish. planf "Then we'll each have them both to play with," say both at onoe^ So tho play goes on to a finish, Jeanne and Arlene ore happy,-and Mother It happy, tool Fresh Tomatoes, Cold or Hot Tnth tomatoes are on the market praotleally all summer long, giving the homtmaker plenty of chancee to ex- hauat all the ways ot serving the vege- table itmt ahe knowe about. Here aa« eoms aplendld recipes for dishes that are eaelly prepared and wiU bs wel- come oa the daysâ€" whether hot or coldâ€" when one wants something »• llttls dlfTorent on the menu. Shrimp Tomato Salad Wash medium-sized ripe tomatoes, out off the stem-e. ds and scoop out the pulp to form sholUa, Sprinkle' lightly with salt Inside, and Invert to drain In a cold place until ready to be stuffed. F\>r tihe flUlng ot 6 euoh •heUs, allow shrimps or anchovies, 2 cold hard-boiled eggs, and 1 tea- •poonlul each ot minced olives and capere. Mix these with % of a cup- ful ot stiff cooked salad dreselng, and chill. At serving time, lay each shell on a ehlUed leaf ot head lettuce, or. In a nsst ot leaf lettuce shredded by cutting wUh the sclssore, flU with the fleh mixture, garuleh with mayon- naise diluted with whipped cream and aerve Immediately. Temateee with Horseradish Salad Drsssing To 4 tableepooiffuls of grated horae- radish, add 1 tablespoonfol ot clear Tlnogar, H of a teaspoontul of salt, 1 teaepoonful ot sugar and % of a tea- apoontul of paprika or 1 teaspoonful ot grated canned pineapple. Proparo ^ of a cupful of Rtiffly-whippod cream. Scald a fresh ripe tomato for each per- eon to be sorved, cover with cold water, remove the stem end and peel. Bet aside with the cream to become cold. At Borvlng time, make nests oa Individual sorvlng plates from leavai ot head lettuce or sliroddod loaf lettuce, place on each a tomato cut Into quarter* Isnithwlso and boat the horseradlah mixture Into thn whipped oream.' Pour tho dressing over the tomatoer and serve Immediately. If prepared horseradish Is used, drain llioroushly from the vinegar and oaU vlnogar la the recipe. Tomato Candwiohea Pool and chill umiill Arm tomatoea. Into H ot a cupful of thick cooked aalad droseing mix Vi of a cupful of nnelychoppod groen pepper and V4 of a teaspoonftil of cl«)ppo<l onion. At aervlng time, spread buttered slices ot bread liberally with the popper tkilx- tare, and on half tho ellcos lay ihln alloei ot tomato Cover with tho re- malalDfl alloee and serve Iminedlatialy. It the bread Is buttered well eo tho moisture cannot get through and make it soggy, these sandwiobe* may be made before they wUl be needed, placed In piles In the refrigerator and left slightly weighted down with a plate until aervlng time. Rod and Yaltow Tomato Salad Scald and peel 1 ripe red tomato and 1 ripe yellow tomato for ea6h per- aon to be served and set aside to chill. At serving time, slice each red tomato crosswise on a bed of lettuce, add a layer ot crisp cucumber cul>es, then 4 wafer-thin slices qf green onion and a yellow tomato, quartered lengthwise, on top. Pour BVanch dressing over all and serve immediately. Baked Stuffed Tomatoos Allow I large fresh tomato tor each person to be served. Slice off the etera end, scoop out the pulp, dust Inetde the she]l,wlth salt and leave Inverted to drain until ready for the filling. Fill tho cavity with the stuffing, sprinkle tho top with bread crumbs and bake, covered. In a brisk oven, until the tomatoea are tender. How long this will reqnlre deponls upon ths slso ot the tomato, large one needing about SS minutes. Remove the cover and brown lightly bettre serving. Meet of these are liked best when hot, but some people cool them, then itece them In the refrigerator to become thoroughly chilled before aervlng time. Ham Flllino Mix together equal parte ot chop- pod tomato pulp drained from the Juice, flnely-mlnced ham, and bread crumbs seasoned well with salt, pep- per and butter. Beat an egg well, stir through the mixture and use as flltlng for tomato shells. Best Filling Mix together equal parts of chopped cooked beet and bread crumbs sea- soned to taeto with salt, pepper and butter. Add 1 teaspoonful of chop podonlon and onotigh cold beet gravy to bind the Ingredients together. '""""'"" Clam Filling Chop 1 can ot clams drained from tho Juice, add an equal amount of bread crumbs, H ot a teaspoonful of salt and U of a teaspoonful of pap- rika. Mix thn clam Juice with 1 well- beaten ogg and add to the llsh mixture. Fill the tomato shells and bake an hour. Serve Immodlatoly. Tomato Croquottoa Ohop lino S hnnl-holiod egga and add to the drained pulp ot 2 large fresh, ripe lomatoon, 1 lablospoonful of chop- per parsley, 1 teaspoonful ot po» Vr- ed herbs, 1 cupful ol hot mashod potatoea, ^ ot a teasfteonful each of salt and dhopped eaton, a tew drspo ot lemon Juice and ths yolks of t eggt. Mix and shape inio eroqnettea. Boll In flaely-eltted bread cnnnbe, white ot egg dihited with 1 tableepooatol ot water and lightly boatea to«eth< then in cmmbs again. Bet aside to dry slightly before trybtg. At aerv- lng time, fry golden brown In deep hot fat and serve Imnvedlately. Tomato TImbales ' Simmer together for IS minutes: 4H cuptuls of tomatoes cut Into small pieces. Juice and all. 2 slices ot onion, 3 tableapoonfuls of sugar, 1^ tea- spoonful of pepper. Rub through a sieve and add to the puree % ot a cup- ful of cracker crumbs and 2 slightly- beaten egga Pour Into greased tlm- bale mcids. or cups, and bake In a moderate oven until they are firm. Turn out carefully on a platter and pour cheese sauce around them. Cheess Saucs Melt 1 tablespoonful of butter In a saucepan and blend well with It 1 tablespoonful ot floor. When foamy, add slowly, stirring constantly, 1 cap- ful ot mUk. Bring to a boll and cook and stir until the mixture la smooth and thick. Add H ot a cupful ot cheese cut Into bits and U of a tea- spoonful each ot salt and paprika. Stir, and when the cheese Is melted pour tho sauce around the tlmbaloa Serve Immediately. Bads of Health b Agrkultivfi. BelgiBii Director-Gener4 Stresses Importance of Rural Proqmri^ <~ niat derelo»meat oT agrlealtare u\ a aeeeaelty, tlMt cooatry 1U» nut h4 » enkgtiasUed. tlis| aa SMOclMloa of naembere ot PafUunaat wboae sols ' stm Is to lat««wt laMTldaali la agrt* • eoHare be created, aad tiuA the home.' » tralalav of ohlMrea be ixapioved, wag , orged by Fatal Oevayat, Dlreetor-Qeai' oral of the Departoteat ot Agrlcultar* * In Belsinm. and Belglaa delegate t^ « the International Instltate ot AgrtcuV; ture of Rome, to newspaper repres> ' entatlvee la Montreal, recently. ' , Mr. Devuyst has Just returned from' a oongresa ot agrlcolturlste In the' ' United States, and Is en route home to- ^ Belglnm. He will stop over for a fowl days ia Qaebec, the guest of Hon. J, a A. Caron, Minister of Agriculture tor Qnehoc. â-  ♦ Discussing the sending of Belgians' • to Canada, Mr. Devuyst declared that * at the present time la that country s this was not being encouraged. "Bal- a. glum needs her countrymen more thaa other countrlee need them. , Wo aro encouraging our people to takig to tho' . soil, for In agriculture lies a nation's ^ wealth. And so the Belgian farmer , stays In Belgium." Mr. Devuyst declared that Belgium * produced more produce on her farms per acre thaa Canada, owing, he * pointed out, to a more Intensive form of cultivation, and also to' the greater ' number of tanners per acre In that country. "Since the ravages of the Qreat War," be declared, "Belgium ba» been In a difficult financial posi- tion, and therefore to stablllso our , affairs we are growing as much agrl- cultural produce as possible. 1 "We have had a century's prpKrest* In various things," said Mr. Devuyst. "Certain oenturles have become * known for progress In art, in litera- ' ture. In science. In mechanics, and the like. What we must "have In ths futurelsa better comprehension of the • d-uty of parents towards their children. . And to encourage the best methods for • the home training ot children ttero , has l>een started In Belgium an inter-' national Institute. A. Melotte. the In- , ventor of the Melotte cream separator, has given the first donation, and with- â- â€¢ In a tew years the institution will bo international." « 1 . Canadian Youth It speaks volumes for the courage , and hardihood of the youth ot Canaia , that Ave lads, whose ages range from sixteen years to eight, should be lost * In theLaurentlon woods for three days . and come through their experience « with spirit unbroken and nervous sys- tem unharmed, suffering only from > tningerand exhaustion wMdi a good night's rest put rliat. "We had no > trouble at aH. We walked a Jot and wo ate berries and we drank* water. Wo were loot, but none o< ns wera ' trlghtened." This Is what one ot tho , smaller boje said whea the Ive had been rescued aad trooght safely back > to camp Aad having said It. he tell , asleep. There have beea lastaaets whoa five men. fladlng themaelves In ' similar ctronmetances. loot la ths Lanrentlan woods, have beea ccnsld- erably scared and have worried tat . more than theae youngsters seam to have done. One particularly Inters estlng feature ot their adventure Is ths tact that the oldest lad on more than one occasion covered the body of the youngest with; his own In order that he might not suffer from cold while oleoplng â€" sixteen years protecting eight while lost In the forest It i»a thing to make parents proud. But all Canadians shiuld find In this event something to thrill them. It shows of what stuff our youngest gen- eration Is madft. It shows how these boys' campe harden youngsters and teach them solf-relLince. courage and self-sacrillce. And those aro excel- lent lessons tor youth to loara. The woodcraft revealed by the leader ol the five appears to have been sound at all times. Incidentally, the llmltv ttons of search by aeroplane ars ladl- oated by tho tact that though at ono point the boys were In an open space waving their hats, an aviator passed close by them, flying low. and never saw them. The outstanding feature of the whole affair, however. Is tho fine example it affords ot the mettle ot Canadian boys. So long aa thoy maintain that, there need be llltU tear for the rising generation.â€" Montreal 8Ur. -.« jE*!rof . Dewey Also Butter and Egg Man The greatest philosopher ot the U.S., Prof. John Dewey of Columbia Unlvor- ^ slty Is also something of a butter and I egg man. He ralaos chickens and j sells eggs on a rather large scaVo. j "Not long ago," says The Bookman' , of Ssptember, "the man who takes tho orders and delivers tho eggs was 111 and Professor Dewey took an order over the phone from a lady and do- ddered the eggs In person. "Ths mistress of tho house appear- edv asked him If ho was sure the eggs were fresh, and upon getting his word that thoy were, paid him; and protee- SOT Dewey went away' "Shortly after that the lady heard that a tea was being given with Profes- sor Dewey as the guest ot honor, and, being anxious to meet tho philosopher, she pulled wires to get an Invitation. ^. _ q j "When she arrived all a flutter she ^ '^*** . . 1 , „. v,^ asked to have the guset ot honor "«^ I ^•'* "^.Vc f,' aVT^ - pointed out to her. Over In the co.^ '»» "o**?^''' T Mn^^M^W It J^r Professor Dewey sat hunched In ^l*" "??•. \r?I« a kl^L" . , ,, i . J . . »!.. That would be too long a kiss, a chair. He was polntod out to tho *"" . - Isdy. England, according to the lateat fig- "'My wordi' she said, 'A phlloao- ures, has 1,677,000 more temaleo ths* pherl Ot all things! He iooka Just ' males. No wonder the Prlnee ol Wales like the maa who dellTores atjr •Sltk'" j retreaU to Caaada.