Quincy City (part 7 of 12)

This is the season at which roup and colds are most prevalent among poutry. The cool nights have a devitalizing effect on the birds making them more susceptible to disease. A good preventive is to have tl.e houses dry and well ventilated, but free from drafts. A house tight on all sides but the front with a dry floor will usually give the desired condition. Tt is a ^mistake to close up the front of the house since this will make a damp atmosphere within. Fowls give off a great deal of surplus moisture by breathing, and unless their house is well ventilated the air becomes saturated with moisture, making breathing more difficult thereby weakening the systems of the birds. It is not cold air that injures birds, but cold damp air. Experiments in Canada, a much colder climate than this, have thoroughly demonstrated that the open front gives best results in both egg production and healthfulness. If the front is kept open now and the birds allowed to become accustomed to the cold, they will thrive much better during the winter with an open front than closed up tightly. Some judgment must be used in the amount of open front to give. This will be less in a very narrow house than in a very deep house, since in the deep house the birds are farther away from the exposure and can stand 7->''Uch more air. Windows covered with muslin do not make an "open front" house, since the cloth soon becomes clogged with dust and the air will not penetrate. If anything is to be used it is better to use burlap, since it is more porous and does not clog with dust so easily. We used this over the openings of a small house at the school last j^ear on zero and stormy nights. Other nights, the opening was clear. The production for a flock of 24 averaged over 50 per cent, for December, January and February, and there was not a case of roup or a cold during the whole period.

Prevention of roup is much better than a cure. The following, taken from "Diseases of Poultry," by Pearl, Surface and Curtis, may give satisfaction: "A method of treatment which gives excellent results, especially in the early stages of roup, is the use of one to two per cent, of permanganate of potash. Fov\'ls are treated in the following manner: The nostrils are pressed together between thumb and forefinger in the direction of the beak, two or three times. Pressure should also be applied between nostrils and eyes in an upward direction. This massage helps to loosen the discharge in the nostrils and eyes. The bird's head is then plunged into the solution of permanganate of potash for twenty or thirty seconds; in fact, the head may be kept under the solution as long as the birds can tolerate it. The solution is thus distributed through the nostrils and other canals and has an astringent and slight disinfecting action. This treatment should be given twice a day and continued until all symptoiis have disappeared. The birds which are being treated should be kept in a dry, warm, well ventilated room with good nourishing food. The drinking water should be frequently changed."

In England, it is said that the keeping of small flocks of poultry is doing much to help solve the high cost of living. There are very few families who do not have sufficient waste products to help feed a small flock of hens. Many are predicting high prices for eggs this winter, and if one can produce a few at slight cost it will add a valuable food article to the table otherwise not available.

A flock of 15 pullets may be housed in a house ten feet long and eight feet wide. If pllenty of litter is provided in the form of leaves or straw, little or no yard need be provided. These birds would not be desirable for breeding purposes when thus confined.

In buying pullets, care should be taken to secure birds well matured. It would not usually be advisable to buy pullets hatched later than May first, since they could not be expected to lay very soon. There are some strains, however, which mature early.

We have on hand several circulars from the Massachusetts Agricultural College which tell about the home flock and we will be glad to send these to any who are interested.

Home Making Department

Our anticipation for a large yield of red tomatoes this year has been somewhat blighted in many sections by the unusually early and heavy frosts. This has left us with a quantity of green tomatoes which we must plan to use, for waste of any food this year is unpardonable.

Many kinds of pickles may be made from green tomatoes and a variety of relishes will help in making our food more appetizing during the winter months when our appetites need whetting.

Wash the tomatoes and remove the stem ends, remove the stems and the seeds from the peppers. Chop the tomatoes, peppers and onions, sprinkle over all one cup of salt and let stand over night. Mix thoroughly and drain off all the juice. Place in a kettle, add the mustard seed, grated horse radish, and vinegar to make juicy. Cook slowly one hour, then add cinnamon, clove, and allspice, which have been tied loosely in a muslin bag, and the sugar. Cook 'Until the to nato is tender. Add vinegar occasionally as needed. Remove the spice bag. Place while hot in sterilized jars. Fill jar to overflowing. Dip the rubber in hot water, place on the jar, and seal tightly.

Sprinkle the chopped vegetables with one cup of salt and let stand over night. Press the brine from them. Bring the vinegar with the ingredients to a boil, add the chopped ingredients and boil slowly for half an hour, or until the materials ai-e soft. Remove the spice bag and seal as directed in the receipt for piccalilli.

Sprinkle the sliced tomatoes and onions with salt. Let stand four hours in separate bowls. Then soak in cold water four hours. Drain well, pressing out the water. Put in a porcelain kettle, mixing the mustard and celery seed, sugar, and pepper thoroughly with the sliced Ingredients. Cover with good vinegar to which the spices have been added. Boil slowly until quite soft and tender. This pickle is not good if removed from the fire before the tomatoes are tender. Seal as directed in receipt for piccalilli.

A very satisfactory mock mince meat is made by using green toma*:oes cis the foundation. The tomato replaces the meat and makes a much less expensive pie filling. The filling may be made in quantities and canned for use later in the season.

One peck of green to'natoes chopped fine. Drain. Add four quarts of boiling water, let stand a few minutes, and drain. Add boiling water a second time and drain. Add four pounds brown sugar, half a cup of finely chopped suet, two pounds of chopped raisins, two tablespoons of salt, two cups of vinegar. Cook until the color of the raisins. After it is cooked add two tablespoons of cinnamon, two tablespoons of clove, and one tablespoon of grated nutmeg. Pour while hot into sterilized jars. Partially seal, and sterilize ten minutes in a hot water bath outfit. Remove and seal.

Peaches In Our Winter Mem S.

We are fortunate this year in having an abundant peach crop. We must take advantage of this fact by using as many peaches as possible daring their season and saving them in a variety of ways for later use.

Peaches are usually liked by all members of the family. Their appetizing flavor gives palatability and variety to the diet, and as a flavor they are very desirable served in other foods, as in puddings, sauces, etc. Peaches possess more value as a food than is usually accredited to them. Their greatest value lies in the acids and mineral salts which they contain, both being valuable factors in keeping the body in working order. The sugar content of the peach makes it possible to classify it among the energy giving foods. Ripe peaches are one of the most easily digested fruits, but if for any reason they cannot be eaten in the raw state, any difficulty of this kind may be removed by cooking. A variety of ways for preserving peaches follows:

Select a firm peach, one that is not over-ripe. The peaches may be canned whole, in halves, or sliced. If they are to be canned in halves or slices, cut thro-ugh the crease with a knife, take the peach in the two hands,, turn the hands in the opposite directions and wring the peaches in halves. Remove the stone. Tie the peaches in a piece of cheesecloth, scald by (lipping in boiling water for one or two minutes, the length of time depending upon the ripeness of the peach. Remove from the hot water,, plunge in cold water to thoroughly chill. Remove and pull off the skins which should slip off readily. Pack the peaches in a clean jar with the pit side down, packing the fruit in as tightly as possible. Pill the jar with a syrup which may be made by bringing sugar and water to the boilring point. A heavy syrup may be made by using, three parts of sugar ta two parts of water; a medium syrup is made by using equal parts of sugar and v^'ater. Wash the rubber ring carefully, p^it the rubber and cap in position and partially tighten. Place the jar on a rack in a kettle of hot water, having the water cover the Jar by one inch. When the water reaches the boiling point, allow the peaches to cook 16 minutes. Remove the jar, tighten the cover and invert to cooL

Remove the skin from the peaches as directed in preparing peaches for canning. Place .the peeled fruit in a kettle with just enough water to start the cooking- The fruit is cooked until it falls to pieces. The resulting pulipy mass is rubbed through a colander or sieve, then re-placed over the fire and cooked with constant stirring 'Until it begins to thicken which will be shown by the spattering of the boiling product. This last cooking process will require two or three hours. The sugar should be added when the butter has become somewhat thickened, and cooking should not be continued longer than five to ten minutes after adding, the sugar. The amount of s-ugar will vary somewhat, but six to ten pounas per bushel should give a sufficiently sweet product. If spiced butter is desired, add the spice just before removing from the fire. Three tablespoons of ground cinnamon and two tablespoons of ground clove may be added to make a spiced peach butter. Pour the hot butter into clean sterilized jars and seal. A bushel of peaches will make three to four gallons of butter.

Peaches may be very satisfactorily dried by removing the skins, slicing into pieces an eighth to a quarter of an inch thick and drying according to the directions given in the August bulletin.

Fall Care Of The Home Garden

A little attention to clean farming and garden methods this fall will g-eatly reduce injury by insect pests next season. Clean culture means the doing away with all accumulations, the destruction of all waste plant material, fruits, vines, vegetables and other refuse about the garden. Material which cannot be fed to live stock should be raked up and burned as soon after harvest ti^ne as possible. Many injurious insects pass the winter under the protection of just such material, and are ready and waiting on the job the next spring for another season of feasting and plenty. Clean up around the ga'-den as well as in it. The potato and corn stalk borer has caused endless destruction to corn and potato plants in Massachusetts the past summer. The stalk borer passes the winter in the egg stage, these eggs being laid in the fall by the parent moth upon potato sta'ks, weeds, grasses and similar materials. Destruction of such material and the practice of clean culture this fall will destroy these eggs and prevent injury by this insect next season.

Cut worms, white grubs, wire worms, cucumber, asparagus and potato beetles pass the winter under the protection of accumulations about gardens or in the ground. If this material is not allowed to accumulate, the insects are less likely to survive the winter. This fall- it would be a good plan to burn over grass lands surrounding gardens or land which is to be planted next season. Plow all gardens and fields to be planted next season as late as possible this fall, and harrow the land early next spring. This will destroy many of the insects wintering in the ground. . Pall plowing of sod land will help break up the tupf, and the garden will be much more easily cultivated next season.

With manure likely to be as scarce next year as it has been this season, it. will pay to grow a cover crop this fall. The land is benefited in several ways. More humus is added to the soil, which helps maintain fertility. Washing of the land is prevented, and there is no loss of plant food by leaching.

The standard cover crop in New England is rye. It can be sown as late as October 1.5, and still come through the winter. It makes a heavy fall and spring growth and furnishes a large quantity of humus to be turned under in the spring. The rye seed is comparatively cheap in contrast with vetch or clover se^d. Broadcast the rye at the rate of a bushel and a half to the acre or a little less than a pound to a square rod. Rye will decay more quickly and more easily if plowed under when about ten or fifteen inches tall.

The potato growers are going to take advantage of the recent ruling of the Federal Reserve Board that potatoes may be used as collateral for ninety day loans. New England producers face the problem of handling 45,000,000 bushels of potatoes, about one tenth of the total crop, without causing an overstocked market and consequent drop in price. The Market Growers' Journal gives the following concise report of a conference held recently in Boston, where a plan of action was mapped out:

1. Marketing of only one third of the crop at harvest time; another third in ninety days, or placing in storage and distributing as the demand affords opportunity; the remaining third to be stored and marketed throughout the year.

2. All potatoes to be graded with care. It was reco.mmend(ed that a wire screen grader be used, 1% inch mesh for obltong tubers and 2 inch n^esh for round ones: graded stock then to be placed in good two bushel sacks, 115 pounds to the sack; then sew sacks tightly.

3. Increasing load in each railroad car from normal 30,000 to 45,000 pounds. That these cars be unloaded within 24 to 36 hours of th:eir arrival at destination.

A storage house such as will conform to the requirements laid down by the Federal Reserve Board does not call for a specially constructed house. There are innumerable buildings which if properly cleaned, provided with ventilation, and managed so as to maintain temperature of about 35 degrees, will answer admirably for the purpose.

In order to secure good seed corn, it is absolutely necessary to take proper care of it immediately after the ears are gathered. The two essentials in preserving corn are drying the seed and keeping it dry. If the seed is moist when freezing weather comes, the germinating power of the kernel will be either destroyed or weakened. Dry, freezing weather will not injure the vitality. It is necessary to dry the corn as quickly as possible, and this year it might be desirable to do this with artificial heat, taking care to have the room well ventilated.

In placing the corn for drying or storing, the ears must be so arranged that the air can circulate freely around each one. There are a number of inexpensive methods of doing this. The following are a few of these methods: Hanging it up by the husks that have been left on the ears; hanging it up with strings; putting it in racks so the air can circulate through; driving nails the proper distances apart into a board and sticking the ears on the projecting ends. Any of these methods are satisfactory providing the air can circulate around each ear.

Bush Fruits Need Care

During the late fall, winter and early spring, small fruits need protection from drying winds, snow and severe cold weather. They must be thinned and pruned before the growing season begins in the spring.

Both these fruits will stand the low temperature of this climate without injury, and need no protection against cold and wind. Sometimes, however, when unusually heavy snow storms occur, branches of the currant are broken down by the weight of snow and sleet. This danger may be avoided by drawing the branches together and tying them with coarse string. The tying may be done at any time after the leaves fall.

This period between the falling of the leaves in autumn and the starting of growth in the spring is the season in which currants and gooseberries are pruned. The ideal currant bush has six to eight main branches while the gooseberry has eight to eleven. None of these branches should be over three years old. Two or three of the main branches of the currant and three or four main branches of the gooseberry should be removed each season, and a like number of the most vigorous canes of the current season's giowtb left to take their place. All other young canes and all canes bent to or near the ground should be removed. If this system is followed each year after the bushes reach the age of three years, pruning will be relatively simple and the plantation will be kept in good condition.

Raspberries and blackberries need winter protection in localities where low temperatures and severe winds prevail, especially where the snow covering is light. Certain varieties need protection more than others. The tender varieties will need to be entirely covered with soil, while the more hardy will need only to be bent over and held down by covering the tips. This should be done as late as possible, yet before tlie ground is frozen. Some of the soil should be removed from one side of the row, with either a hoe or plow, the canes inclined to that side until they are in a horizontal position, and then entirely covered with soil to a depth of two or three inches. In practice, the canes are bent over so that the top is alongside the next hill, some soil thrown over the ends of the canes in order to hold the n down, and the remaining parts covered by use of a spade or by throwing a shallow furi-ow over the canes with a plow. Uncovering should be done in the spring after all danger of hard freezing is past and before the buds start.

When the snow fall is heavy throughout the winter, it may cover the canes sufficiently to afiord all the protection that is needed. To be adequately protected by the snow, the canes should be bent over and held down by placing a few clods of earth on the tips, or sometimes forked sticks are 'Used to pin them to the ground.

Usually no pruning is given either the raspberry or blackberry just before or during the winter. When the canes are to be protected with soil, however, all the weaker canes, as well as stronger ones not needed for the crop the following season, should be removed. This thinning out of the canes will reduce the cost of covering. In the spring if the canes are long and are not to be supported by stakes or a trellis, the ends should be cut back. If cut back to a height of three feet, the canes should be able to support their crop, keeping the berries away from the ground. The side branches of the blackberries are usually pruned back in early spring and the length at which the laterals should be left depends on the habit of the variety.

In this locality, autumn or early winter is the season in which the strawberry fields should be covered with a mulch, partly to protect the plants from continual freezing and thawing which occurs in many sections, partly to conserve moisture and keep down weeds during the following spring and during the fruiting season, and partly to keep the berries from contact with the soil when they ripen. This mulch may consist of some kind of straw or hay, but it should be free from weed seed. Wheat, rye, oat and buckwheat straw, long leaf pine needles, meadow hay, marsh hay and other materials are frequently used for this purpose. The mulch should be placed on the berry field after the ground freezes and before it is covered with snow. If available, sufficient material to make the depth of the mulch when it settles from two to three inches should be used.

Stable manure, though frequently used, is not always satisfactory. In some sections it causes a vigorous leaf growth the following spring and actually lessens the yield of berries. If either the stable manure or the straw contains weed seed, it may infest the berry field with weeds to an extent which will decrease the yield and cause much expense in cleaning. When stable manure is applied, the solid portion as far as possible should be put between the rows, and that part containing more straw placed over the row. In the spring, before the plants start growth, sufficient straw should be removed from the rows to allow the plants to grow through the mulch. This straw may be thrown into the space between the rows. Where the ground is weedy, it will often be necessary to rake the mulch upon the rows of plants and cultivate the field. The mulch is then returned to the middles between the rows of plants to be left until after picking season.

Club Work Bots And Girls Like To Exhibit

If there is anything that appeals to a boy or a girl, it is doing something for himself or herself. The result of the work and effort expended is the thing which arouses the pride of the owner. To show this result is the opportunity desired and the reward most appreciated by a young person who has grown a good vegetable in the garden or a good pig during the summer vacation.

Throughout our county, many boys and girls have responded to the call^ and have cultivated gardens, ca^-ed for pigs, and canned many quarts of fruits and vegetables. They are now being given the opportunity in many communities to display their products, competing with one another to see who has done the best.

When a youngster wins a prize, even though it is only one of rn erit, it gives him a new pride in his work. He goes home feeling that Ijfe is something more than living from day to day, and that the work he has done is recognized as being worth while. The chance to display his products encourages him to increase his efforts, for he realizes that the community has recognized him as a necessary part of it, and if he is 'unusually successful and receives the awards which mark his products as being of the highest quality, he finds out while still young, that he has a gift and can continue to develop it as his specialty in future work. The boy or girl who finds his or her place while still in school, has the opportunity of reaching success long before the one who remains undecided until several vocatioas have been tried after finishing the elementary education.

The winning of a blue ribbon makes a youngster feel like the adult who is able to excel in some accomplishment. The lover of horses likes to be recognized as owning the best one in his community; the owner of an automobile will exert his efforts in order to win the blue ribbon for the one being most artistically decorated in a parade. So, like the adult, the youngster when winning has a new standard set, up to which he takes pride in living. If he is made of real true foundation character, he will live up to that standard in all his activities, and he becomes a leader for having won a prize.

In order to retain that leadership, he must use his skill still further the next year, for he realizes that his competitors who lost to him are going to strive and work harder to win back what they lost when the next opportunity comes. Being the loser often tests the character and does more good than to win, for the person who wins may neglect to find out why the prize was placed upon his products, but the boy or girl who takes the pains to find out the reasons for the failure to win and the reasons why the

Some good examples of improving the quality are being shown in the boys' and girls' exhibitions now taking place in many towns. The quality of the products is growing better and better with each succeeding year the exhibitions are being given. This testifies to the fact that winners and losers are studying what makes up the quality of a prize winning display.

Weymouth Willing Workers

There are 450 of them this year. They include gardeners, canning club members, pig club members, helpers in the family garden, and workers on local market gardens.

The smallest garden listed consisted of four hills of Kentucky Wonder beans, the property of a six year old boy. The most ambitious garden covered four acres. The most successful one was one twentieth of an acre.

Eight towns in Norfolk County helped toward the success of the children's department at Weymouth Pair. The management welcomed this cooperation and their competition. It is more fun to win and less disappointment to lose w^hen one can learn from the display. The Weymouth Agricultural and Industrial Society provided a big tent. The children's display filled it competely. The display included products of the Weymouth home and school gardens, the displays of the members of the Market Garden clubs and Potato clubs, cooking, serving, household arts, flowers, and the work of the Weymouth Canning clubs. There are nine of these clubs that have been at work during the summer under the leadership of teachers w'no volunteered for the work. The Athens School club was in charge of Catherine Fogarty and Miss Dingw^all. The Bates School was led by Miss Helen Reicey. At the Hunt School two clubs were taught by Miss Randall and Miss Button. The James Humphrey School had three clubs - one of boys - under Miss Canterbury, Miss Conroy and Miss Reid. At the Pratt School, Mrs. McPawn took charge, and Miss Hanley taught the Shaw^ School club.

At the Pair, representatives of these clubs demonstrated the cold pack method, using for the work an electric range installed by the Weymouth Electric Light and Power Company. Boy Scout Troop 2, of East Weymouth, went on duty during the fair, to guard the tent and its contents.

A special appropriation for premiums to club members brought out (.he best pigs we could find in the town and the country. By the way, the club pigs all outclassed the few shown by non-members.

The committee in charge included Miss Brassill, Mrs. Linnehan, Mr. Dizer and Mr. Kemp. The judges were the same five selected from different sections of the town who served last year, umpired this time by Mr. Munson.

Dedication Exercises

The Dedication Exercises of the Norfolk County Agricultural School were held in the arena, on Thursday, October 11. In spite of very stormy weather, about 350 people were present, representing all parts of the county. An orchestra from Franklin, made up largely of former high school students, added much to the pleasure of the occasion, by its selections during the noon hour as well as by its contribution to the formal program of dedication.

Mr. Evan F. Richardson, president of the Board of Trustees, presided and gave a short account of the establishment and beginnings of the school. The keys of the building were presented by the contractor, Mr. Frank P. Dillon, and the architect, Mr. William Chapman.

A very interesting address was delivered by Mr. Rufus W. Stimson, representing the State Board of Education. He told of the need for this type of school and its function in the community, emphasizing the relation between the school with its Farm Bureau Department which he called a "short-distance" agent, the State Agricultural College which employs a comparatively small number of specialists ready to help out when difficult problems arise, and the Federal expert in Washington, who Is the long-distance agent. The long distance man cannot serve the individual farm and community as a school of this kind can do. Mr. Stimson explained that the State Board of Education does not approve of the dormitory system in an agricultural school, because they want the boy to take home each day something which he has learned and apply it on his own farm, so that it may be of real, practical value to him.. It Is not planned to operate a large dairy at the school, for there are those in the vicinity which can be visited, and the students will profit most from working out their home projects on their own farms under the direction of the instructor. The short distance boy is as important as the short distance instructor. One of Mr. Stimson's arguments for the need of this kind of school was to give the boy who is interested in agriculture as fair a chance as the boy who wishes to go into the professions or trades, for the problems to be grappled with in agriculture are just as difficult as any encountered by the scientist.

Miss Comstock, the State Leader in Home Economics, connected with the Extension Service of the Massachusetts Agricultural College, spoke of the needs and opportunities for a home-making course for girls in the agricultural school. Miss Comstock said that a farm in order to be a success must have a contented housewife, and that the girls need to be trained for the work in the farm home. It is as essential to keep the girls from being lured by the lattractions of the city as to keep the boys on the farms. Foods, clothing, hygiene, recreation, exercise, shelter, ventilation, house planning, household management are some of the subjects which would be studied in a course of this kind; some of the cultural training would be as essential to enable the girl to elevate the work of the household above the plane of drudgery and to keep herself and her family contented. A home-making department in a school like this, as a short distance agent, would meet the needs of the girls in just the same way as the agricultural school Is now meeting the needs of the boys, and the knowledge gained could be daily applied In the Individual homes, just a.s the boys make practical applications on the farms.

of the school, but only upon a successful beginning. He urged the people to help in making the school well known throughout the county, that it might serve a larger nuT:iber of young men interested in agriculture. The ultimate success of the school can best be brought about by a sympathetic relationship between its officers of administration and the individual farms in the county, and a representative body such as was present at these exercises should be able to help a great deal on this line. Mr. Kingman extended a cordial invitation to all present to visit the school in session and to keep in close touch with its work.

A patriotic tone was given to the exercises in the address of Honorable Guy A. Ham, who is one of the Trustees of the School. He mentioned the importance of agriculture under the present conditions in our country, and then went on to speak of the great struggle which is so near to us all. Great sacrifices have always been necessary before advances have bean made in the standards of civilization, and Mr. Ham expressed confidence that the present sacrifices must result in a victory for democracy. He closed his address by quoting the poem "Flag of the Free."

Mr. .James C. Poor, Director of the Essex County Agricultural School, tolld a little about the beginning and growth ot the school at Hathorne, Massachusetts. He spoke especially to the boys, telling them of the opportunities in agriculture and the great blessing of joy in one's work.

Meeting Of Noefolk Pomona Grange

On Friday, October 19th, the Norfolk Pomona Grange held its regular meeting at Walpole, and on this occasion were the guests of the teachers and students of the Agricultural School. More than one hundred patrons from Dedham, Franklin, Foxboro, Millis, Medfield, Medway, Norfolk, Norwood. Plainville, Westwood, Stoughton, Wellesley, and Walpole partook of an excellent dinner provided by Caterer T. P. Holman of Norwood.

Ivational Farm Loan Association To Be Organized In

A meeting has been arranged for Friday, November 16, 1917, at 1:30 T». M., at the NorfoTk County Agricultural School, Walpole, Massachusetts. All farmers of Norfolk County who are interested in borrowing money through the Federal Land Bank should be present at this meeting.

Mr. E. H. Forbush. Field Organizer for the Bank, will be present to the system in detail and assist in forming a Loan Association for Norfolk County. Mr. Forbush will tell how a man may borrow to purchase farm property, to pay off existing mctgages, to buy stock, fertilizers, and equipment, to erect buildings, and make improvements, to pay existing debts, and purchase shares in the National Farm Loan Association.

Mr. Forbush will point out the facts in detail that all loans are made on first n^ortgages, that the interest rate is 5 per cent., that by making uniform annual or semi-annual payments amounting to six per cent, on the principial, both interest and principal are paid and the mortgage is wnped out at the end of 36 years, the period for which all loans are being made. He will explain how a man can make his regular payments during the first five years, and after that period he may pay the whole or any portion of the loan on any payment date. In this way, he knows exactly what he must do for 36 years, and he is at libertv to do as much more as he is able.

Letters of inquiry from fifty-three different people have been received about borrowing money through the Federal Land Bank. This meeting is to the interest manifested in these inquiries and to give all the farmers -of Norfolk County an opportunity to learn the advantages of borrowing money through a Farm Loan Association.

The last request which Mr. H. B. Endicott, State Food Administrator, lias made of the women of Massachusetts is to set aside a second day in the week when no meat shall be served on their tables. Tuesday and Friday are the suggested days and fish has been recommended to replace meat in our menus on these two days. There are two distinct reasons why we are asked to economize in the use of meat at the present time. Meat is unquestionably the most expensive article in our diet. Added to this, we have a decided scarcity of me;at which makes it almost prohibitive for us in our homes, as it is necessary for us to save our overtaxed supply for the men who are fighting and who are dependent upon their daily ration of meat. Our meat exports to our allies are now almost three times what they were before the war. If we will save one ounce of meat per person per day, we can send our :allies what they need.

In order that we may make an intelligent substitution for meat in our menus, it is necessary for us to have some understanding of the chemical -com position of foods. An ideal diet must contain foods that wall supply in proper amounts substances which the body requires for building and repairing tissues, for furnishing heat and energy, and for maintaining normal bodj' functions.

The foods that are most essential in building the body tissues are the protein foods, and we find them as a class to be the most expensive. Meat has always been considered one of the most desirable protein foods, because of its pleasing flavor, and from constant use we have grown to believe It to be a necessity. Other sources of protein are milk, eggs, fish, nuts, dried peas and beans, and cereal. Recent Investigations, however, have shown some forms of protein to be of more value to the body than others. An experiment in feeding an animal on a sufficient amount of protein obtained from the grains, corn, wheat, and oats, proved; that the animal did not grow normally. It was evident, then, that the protein food, although sufficient in amount, was not of the right quality.- On the other hand, the pi'otein of milk, eggs, meat, and fish is of a satisfactory quality to produce growth. We must use care in selecting our protein foods, that we include the proteins that will produce growth, especially if there are growing children in the family.

Dried beans and peas furnish an economical source of protein and can be used to advantage in our diets, provided they are supplemented with the proteins mentioned above whicli~will produce growth. The statement so often made that peas and beans are a poor man's meat is a bit misleading. The soy bean and peanut are also a valuable source of protein, and recent experiments have shown them to contain protein of extremely good character.

Milk and milk products are very important food stuffs and one of our best protein foods. The fact that it is a complete food for the young during" the first year of life makes it a very desirable food for children and adults. The peculiar nature of the fat of milk and the action of the mineral salts of milk in the system only emphasize its value as a food. Although milk has advanced in price constantly and continually for the past few years, it is at 14 cents a quart one of our cheapest sources of protein. The following comparisons of the cost of protein foods emphasize the importance of milk. Milk at 15 cents a quart is as cheap as sirloin steak at 39.9 cents a pound,. or eggs at 37.7 cents a dozen.

Skim milk is one of our cheapest sources of protein food and should' be used more extensively. The composition of skim milk compared with whole milk is practically the same minus the butter fat. All forms of cheese which are made from milk are also a valuable and concentrated form of protein food. Many people who experience difficulty in digesting' cheese find this objection removed if the cheese is grated before eating. Cottage cheese, being of a porous texture, gives less difficulty in digestion.

Eggs, like milk, provide the natural food of a developing animal, and. they too contain protein of a special value for building and repairing tissues. Like milk, they too contribute to the diet a valiuable form of fat and mineral salts.

The chemical composition of fish makes it well adapted to be used frequently as a substitute for meat. Through habit and custom, fish- at present has a place on our table only once a week. This is not because fish is not well liked by the average person, but because the housewife is not acquainted with the many varieties of fish on the market and the possible ways of preparing it for the table. Some fish are better during some seasons of the year tWan at others. The following table may be helpful in determining the season when the different kinds of fish may be used.

Blueflsh are in season from May to October. As it is frozen and kept in cold storage from six to nine months, it may be obtained practically all the year round.

Meeting the request that fish be served two days a week will be a simple matter for every housekeeper, but can we not further relieve the meat shortage by substituting one of the following dishes for meat in our -dinner on one other day in the week?

Remove the skin and bones from a can of salmon, and chop the fish fine. Beat two eggs well and add to them lU cups bread or cracker crumbs, i^ teaspoon salt, speck of paprika, lemon juice, and a sufficient amount of milk to make moist. Combine with the salmon, adding 2 tablespoons of melted butterine. Mix all ingredients well, put in a greased mold, steam a half hour. Serve with medium white sauce, using liquor from the salmon in pla(je of part of the milk.

Cut fish into fillets or in pieces about three inches long and two inches wide. Put as many slices of onion in the pan as you have pieces of fish. On each slice of onion place a piece of fish sprinkled with salt and pepper, and place a bit of bay leaf in the pan. Cover with a half a cup of stock or a half cup of water. Place a thin slice of fat salt pork on top of each piece of fish. Cover with buttered paper and bake. A large slice of halibut may be cooked in this way. When cooked, cover with buttered crumbs and brown in a hot oven. The sauce in the dish may be thickened <ind served with the fish or an oyster sauce may be served.

Order a three-pound fish skinned, head and tail left on. Cut off head and tail, and remove fish from back bone. Cut fish in two inch pieces and set aside. Take head, tail and back bone, broken in pieces, add one quart of cold water, and let simmer 20 minutes. Cut a two inch cube of fat salt pork, put in a frying pan, add one sliced onion, and stir and cook five minutes. Strain into saucepan, add one quart of potatoes, pared and cue in cubes. On top of the potatoes lay the fish cut into pieces, and strain the water from the fish bones over all. Cook until potatoes are soft. Spilt eight common crackers and cover with one cup of cold skim milk. Scald three cups of skim milk in double boiler, add to chowder, with 2 t. salt, % t. pepper and the soaked crackers.

Soak one cup of stale bread crumbs 15 minutes in one cup of milk. Melt one tablespoon of butterine, add one-half a pound (1 3-4 cups) mild cheese cut in small pieces, and when cheese has melted add soaked crumbs, one egg slightly beaten, one-half teaspoon salt, and a few grains of cayenne. Stir and cook 3 minutes and pour over toasted crackers or toasted bread.

Mix one cup of corn meal and one teaspoon of salt, add slowly to four cups of boiling water. Stir until smooth, and cook in a double boiler or flreless cooker several hours Add one half cup of grated cheese and one fourth teaspoon of paprika. Spread in a shallow pan three fourths of an inch thick. When cold and firm cut in slices and cook in a frying pan with bacon fat or drippings until brown on both sides. The mush may be cut m slices, put in a baking dish, spTinkled generously with grated' cheese;. and baked in the oven until the cheese is melted. The rnush may be cat like a French fried potato and fried in deep fat. This is a very good combination.

Salt and pepper Cook onion in the butter and a little water until it is tender. Mix other ingredients, and moisten with water, using water in which the onionn has been cooked. Pour in a shallow baking dish and brown in the oven.

The present price of feeds makes it imperative that we eliminate now all birds which will not pay a profit another year^ There are certain external characters which may be best used at this particular season in determining the high and low producers.

The first of these characters is the molting of the bird. It is now well established that poor producers molt early in the fall and high producers molt late in the fall. Consequently, the early molters should be marketed. There are exceptions to this, but in the main it will be found a safe guide. Time of hatching will have some influnce on the molting, and should be given some consideration when selecting. Also, sudden changes in feeding or management often cause the birds to molt earlier than normally. A very heavy producer will molt rapidly and recover her plumage in a short time. Frequently, a hen may lay throughout the time of molting. Such a hen would be very valuable as a breeder.

Another valuable character to consider in making the selection of hens is the color of the shank at this season. The yellow pigment stored in the tissues of the bird is used in making the yolk of the egg. Hence, the more eggs a hen lays the less will be the surplus pigment or coloring matter in the tissues. This can be well observed in the color of the shanks. Birds with pale shanks are usually high producers, having "laid out" the color. The hen which has bright yellow shanks at this time of, the year may usually be safely marketed. This test would apply only to those breeds which have yellow legs.

The pliability or velvetness of the comb is of value in determining the past performance of a hen. This is better used on Leghorns and other large combed breeds than on breeds with small combs. The high producer usually has a soft and pliable comb while that of the low producer is hard. This test is to be used only in the fall of the year.

In selecting the hens we should not rely entirely on any one test or character, but all the above should be co nbincd. Each test will have exceptions and by applying the three tests these exceptions may be detected. The tests described apply only to hens.

From the birds thus selected, we should save the best for the breeding pen. No bird should be used as a breeder, however, which has oeen diseased or deformed. This shows a weakness and the defect is quite likely to be transmitted to the offspring.

Some attention should be paid to the "Standard" requirements in choosing the breeders. A detailed description of each breed will be found in the "American Standard of Perfection." Birds so bred will be more attractive and their eggs when sold for hatching purposes will command higher prices.

Hens, as a rule, give better results as breeders than do pullets. Their performance has been tried. They lay larger eggs which hatch larger chicks. Experiments have well demonstrated that there is better development and less mortality arong chicks hatched from hens' eggs than among those hatched from pullets' eggs.

The male bird should receive especial attention. He should be from a high producing ancestry, possess a vigorous constitution, and show good development. It makes very little difference whether a cockerel or cock bird is used. However, we have usually had a chance to test the cock bird. If he has given good results and is still active and vigorous, it would be better to use him than an untried cockerel. Many people make the mistake of selling off the fastest growing males for broilers and roasters since they are the earliest and bring highest prices. These rapidly developing males should be saved for breeders. The use of underdeveloped males year after year is certain to cause a decrease in the size of the progeny.

In selecting young stock we have very little to guide us other than development and vigor. Late hatched stock which has developed poorly will cause least loss if marketed now. The most vigorous and healthy birds should be retained.

Dairy Department

The keeping of records of the home herds is one of the requirements of the boys who study dairying at the Agricultural School. The more important records are inventories at the beginning and end of the year, records of receipts and expenses, breeding records, and milk records.

At the beginning and end of the year, the boys take inventories of the values of the animals and the values of all tools and equipment such as pails, forks, scales, and feed on hand. A comparison of the two inventories shows -whether there has been an increase or a decrease in the value of the dairy. An increase would, of course, be considered a gain for the business and vice versa.

The principal record, of course, is that of expenses and receipts. Under expenses are listed such items as grain and hay fed, animals and utensils or tools purchased, bedding, green feed and labor. The boys estimate the hay fed by weighing the amount given at a feeding. Under receipts are placed the values of milk sold and used in the house, cows and calves sold, the estimated value of the manure, etc. This record is balanced every month so that at the end of the month it can be seen whether there is a gain or loss.

The breeding records show when each cow was bred, to what sire, when she will come due, when the calf was dropped, and what was done with the calf.

The milk record we also consider very important. The milk from each cow is weighed at every milking and recorded on a milk sheet furnished by the Agricultural College at Amherst. At first the boys thought that this would take too much time, but they found that it required less than half a minute per cow. These records have led in some cases to the selling of cows that were not giving enough milk to pay for their feed. It has proved very interesting to study these milk sheets to see how the different cows varied. The boys also bring in samples of milk from each cow about once a month to test them for butter fat.

All these records are very simple and easy to keep, and really take very little time. We think that it would pay every dairyman to keep at least a record of receipts and expenses, and a record of the amount of milk given by each cow. It might not be necessary to weigh the milk every day; one day a week, morning and evening, would be sufficient. At this time, when feed is very high, we want to feed only those cows that pay; a milk record will show us just which they are, and which we should dispose of.

Ashes As A Fertilizer

The person who burns wood for heating and cooking should carefully store the ashes in a dry protected place where they will not be permitted to leach, as they have a large fertilizing value. They not only contain potash and phosphoric acid in appreciable a^nounts, but also contain magnesia and lime. When applied to the land they also act Indirectly to increase the available nitrogen content of organic matter in the soil.

Investigators have considered that there is enough potash and phosphoric acid in a bushel of house ashes to make it worth about 20 cents. Besides that, some 10 or 15 cents additional might be allowed for the "alkali power" of the ashes. It is this power that enables ashes to rot weeds and to ferment peat. The potash content of ashes will be lost if they are permitted to leach, and care should be taken to store them in a dry place.

Wood ashes may be profitably applied as a top dressing to grass land and to pastures, where they will encourage the growth of clover and the better kinds of grasses, which will then crowd out inferior kinds and weeds. Wood ashes also may be used for com and roots. Because of their lime content, they are not so good for potatoes, although sometimes they are used for this crop.

Ashes from hard woods (deciduous trees) are richer in both phosphorus and potash than those from pines and other soft woods,:. The ashes of twigs are worth more for agricultural purposes than the ashes of heartwood taken from the middle of an old tree. In general, the smaller and younger the wood burned, the better the ashes. The ashes of coal do not contain enough potash to make them valuable in this connection.

When buying wood ashes, it is a pretty good plan to have a guaranteed analysis, as their fertilizing value varies widely according to the methods that have been employed in handling and storing.

The temperature in the bee hive should be approximately 57 degrees Fahrenheit. When temperature in the hive falls below this point, the bees form a cluster. Those in the center begin to generate heat by muscular activity, and those on the outside crowd together to prevent the escape of the heat the others are gene'ating. The lower the temperature outside the cltister is per^Mtted to fall, the more heat must the bees produce inside, where the temperature frenuently reaches 90 degrees or even more in almormal colonies. Prolonged e.xcessive heat production exhausts their vitality, and even if they survive the winter they are unfit for the ta=^k of b'-nod rearing in the spring. This is usually the cause of "spring dwindling.". The; adult bees, worn out by the hard winter die faster than the young ones e ; ergo, and the population diminishes.

Increased heat production also causes increased consumption of stores. This in turn leads to an accumulation of feces with consequent irritation, further activity, and more heat production. So"'''etimes the bees are unable to retain the feces and they are then said to be suffering from dysentery.

These facts emphasize the necessity of properly insulated hives in any locality where the temperature often falls to 40 degrees Fahrenheit. It is not possible to give the bee hives too much insulation. To give them too little is very easy and practically universal. As a means of insulation, any of the various materials in common use, such as sawdust, chaft', broken cork, shavings, paper, dry leaves, etc., should prove satisfactory. With sufficient insulation, the exact method of packing is also comparatively unimportant. A comnon practice, however, of packing hives at the sides, top and rear only, leaving the front facing the south and unprotected, is to be condemned. The theory of course, is that the heat of the sun will warm up the interior of the hive and reduce the work of the bees. Any channel, however, which admits heat into the hive will also let it out, and as in winter the sun shines even on clear days for only a small part of the twenty-four hours, more heat is lost than gained by this method.

Packing cases made so that three inches of insulating materials may be placed below the hive, five to six inches on the sides and ends, and eight to twelve inches on top, will generally give the bees in a hive so protected a comfortable place to pass the winter in. The weak place in the insulation of hives is the entrance. An opening eight inches wide and three-eighths of an inch high, constructed like a tunnel through the packing is abundant. Even this small opening should be shielded from the wind, as should the hive, whether it is insulated or not.

Bees properly wintered have the strain put upon them by severe weather greatly diminished, and are In better condition to take up active work when spring comes than those left in unprotected hives.

One thing to remember in packing bees is not to delay it too long and do more harm than good. A colony that has been forced by low tempera^- ture to generate heat is considerably disturbed by the process of packing, and the temperature in the interior of the cluster is at once raised unduly. This may result in injurious premature brood rearing. Authorities say that there is probably no place in the United States where it is safe to postpone packing later than Thanksgiving Day.

Excessive and unnecessary heat production and the death of colonies by starvation, a common occurrence, are closely connected. The more heat the bees are called upon to generate the more honey^will they consume. In consequence, if inadequate stores are provided for them, they starve before the winter is over. The thrifty bee keeper will aim to save bees, not stores, and will therefore be liberal in his providing. If he really wants to save stores, he can do it by supplying Insulation instead of stinting the bees.

Fall Plowing

Pali plowing is practiced extensively by many farmers and vegetable growers. It is considered especially desirable on heavy types of soil. If the land is hilly or rolling, rough unbroken furrows will collect more water than when plowing is deferred until spring, and if harrowing is done as soon as possible, there will be a maxii^um supply of soil moisture to meet the needs of spring crops. The vegetable matter plowed under in the fair becomes better decayed and the physical composition of the soil is improved. Besides relieving the pressure of spring work and permitting the early planting of crops, fall plowing exposes many insect enenies to destroying agencies, and thus reduces the ravages from this source. Many soils are too heavy to plow early in the spring because they are so wet and in such cases fall plowing becomes a necessity for early growing crops. No greater mistake can be made in the spring than to plow when the soil is not dry enough; in such cases fall plowing is the only timely remedy.

Care Of Machinery

Care of machinery, one of the easiest things to overlook and the one most costly to the farmer if overlooked, is the proper storage of tools during the winter season. All plows, parts of potato planters, cultivator shoes, and the like should be given a coating of grease to prevent rusting before being stored for the winter. All parts of all machinery should be well oiled to prevent rusting and to insure easy adjustments the next time they are to be used. After the heavy fall work is completed, a farmer can spend a few hours of his time and a little of his money to no better advantage than in painting all the woodwork on his markers, cultivators, harrows, etc. All machinery shouM be kept in a dry place so as to prevent as much upkeep cost as possible.

Cordwood

The State Forester is urging the farmers of this state to employ their time this coming winter as far as possible in the cutting of cordwood, not only for their own use but for sale. Owing to the labor shortage ]a.st winter less than one-half the normal' amount was cut so that good prices now rule and dealers are not fussy as to the kind or quality of the wood. In fact so anxious are they for wood that they will purchase it even slightly dried. Wood will be more scarce next winter than this as there will be less cut. Fuel wood is now bringing $4 to $5 per cord stacked on the lot, and $8 to $9 f. o. b. on the cars. T^e market in smaller cities and towns in the interior is better than that in Boston as the coal shortage is more keenly felt in such communities.

Boys' And Girls' Club Department

Nearly one hundred members of the Weymouth Canning Clubs are continuing thjeir work of conservation through the late fall months as junior members of the Weymouth Branch of the Special Aid Society of American Preparedness. The boys in the schools are working and buying jars with the money they earn. The girls are putting up all material which is given them, in the club jars, and the products will be' sold during the winter. One half of the proceeds goes to the Special Aid Society, and the rest is turned back into the club treasury. Drying of the late fruits and some vegetables is also being attempted by some club members, with verj' good success.

At the Eastern States Exposition, Springfield, October 12 to 20, the following receive prizes in the interstate boys' and girls' competition Ux which ten states competed:

The judging team on canned goods representing Massachusetts, made up of Emily Hallowell of Norwood, Alice Ingraham of Millis, and Gladys Harlow of North Easton, won fourth place in the interstate judging contest.

Brockton Fair Results

Fifteen pigs represented Norfolk County at the Brockton Fair and took seven prizes in the county pig club competition between Plymouth, Barnstable, Bristol, and Norfolk counties.

Some club pig owners, with as large or larger pig than those shown, were much disappointed when told that their pigs could not go because the records of feeding costs, labor, etc., required in the pig club work, had not been kept up. They learned, however, that to win at the end they must play the game right through, step by step, and next year they are all planning to come through with flying colors.

Winter Egg Laying Contest

The new winter egg laying poultry contest starts November 1st. Any boy or girl from ten to eighteen years old, with ten or more hens can enter it. The requirements are to keep a record of feed fed and eggs received during November, December, January, and February. If you haven't joined yet, and want to, just put your name and address on a post card, the number of hens and roosters you are keeping, and the breed, and send it to John T. Dizer, Norfolk County Agricultural School, Walpole, ^^

Eggs at the present time are second only to milk in the cheapness of their food value, and as Mr. Farley, the State Club Leader, says in a letter about the Poultry Club, "The hen who lays an egg now lays a golden egg." So if you have any hens, get into the game and get two or three eggs where you got one before.

Announcement Of Poultry Course

If there is sufficient demand, a series of lessons on poultry keeping will be given from January 15 to March 1. By this time, we hope to be housed in our new Poultry Instruction Building, where we will have proper equipment for this work.

It is planned to have two lessons a week for seven weeks. These lessons will last for about an hour anci a half. There will be no charge for tuition and no books to buy. The lessons will be conducted by means of lectures, assigned readings, discussions, demonstrations, and practice work.

The topics to be considered will include: methods of housing; feeding; diseases, parasites, and sanitation; incubation; brooding and rearing ; marketing ; breeding ; and other practical branches of poultry keeping.

AVe would like to hear from those interested in this course in order to make definite plans. Communicate with C. W. Carrick, Poultry Department, Norfolk County Agricultural School, Walpole, Mass.

Fanners and prospective farmers in this vicinity will be much interested to learn of the organization at Walpole, on Frid'ay, November 16, of the Norfolk National Farm Loan Association of Walpole. Local arrangements for the meeting were made by Mr. W. A. Munson of the Agricultural School. The association is a branch of the Federal Land Bank of Springfield, Mass. This is the First District Bank for New England, New York, and New Jersey. The organization of the Norfolk Association affords an opportunity for any fariiier or prospective farmer in Norfolk County and adjoining towns to apply for a long-term mortgage loan under very favorable circumstances.

Mr. Erwin H. Forbush, Field Organizer for the Bank, who was present at the meeting, explained the System in detail and assisted in the organization. Mr. Forbush pointed out that all loans are made on first mortgages, that the interest rate is five per cent., that by making uniform annua] or semi-annual payments amounting to six per cent, on the principal, both interest and principal are paid and the mortgage is wiped out at the end of thirty-six years, the period for which all loans are being made. He said, "A borrower is permitted to make only his regular payments (luring the first five years. After that period he may pay the whole, or, in niultiples of twenty-five dollars, any portion of the loan on any payment date. In this w'ay he knows exactly what he must do for thirty-six years and he is at liberty to do as much as he is able. So long as he does his pai-t, he is absolutely guaranteed against foreclosure."

One may borrow to purchase farm property, to pay off existing mortgages and debts, to buy stock, fertilizers, and equipment, to erect buildings and make improvements, and to purchase shares in the local association. This list covers practically every purpose for which a farmer might desire to borrow in the operation of his farm.

Anyone who desires money next spring might well file his application at once. Appraisals during the winter will depend upon the weather. After the appraisal and title work have been completed, an applicant may have his loan whenever he is ready for it. Persons who desire further information or who would like to join the association should communicate with Mr. W. A. Munson of Walpole, who was elected Secretary-Treasurer.

Advisory Board Meeting

The Advisory Boards of the Norfolk County Agricultural School met at the new school building in Walpole on Saturday, November 17, 1917, to hear the reports of the Director, F. W. Kingman, and the county agents of the Farm Bureau Department. Mr. Kingman gave a brief outline of what the work of the school was, telling about its benefit to those who were interested in the promotion of Norfolk County agriculture, and the advantages offered by the courses of the school to young people who are agriculturally inclined and wished to follow it as a vocation. Mr. Kingman expressed his desire to have every citizen of Norfolk County informed of the opportunities which the school offered.

Miss Stella S. Simonds, Home Demonstration Agent, gave her report first, giving a very concise and accurate account of her activities during the short time she has been- at work in the county. After Miss Simonds finished, several of the ladies present told of the results which her demonstrations had acomplished in the different communities.

An hour was taken at this time for luncheon, after which the County Boys' and Girls' Club leader, Mr. John T. Dizer, gave his report. He told of the great interest which had developed in boys' and girls' club work, the number of local cl'ub leaders who had been working in the county during the past season), and the necessity for an increased number in order to give the young people efficient instruction and supervision in the work which has demonstrated its value by the large number of boys and girls who have joined the various agricultural clubs and done exceptionally fine work in producing vegetables, poultry, pigs, canned products, and assisted in the homes through the Home Economics cl'Ubs.

The County Agricultural Agent, Mr. Willard A. Munson, g'ave his report last. He gave a summary of his work, accounting for his regulaf activities in statistical form with short explanations. The "war emergency work, an addition to his regular program, was explained in some detail, Mr. Munson also told of the cooperation he had received from the instructors of the school in taking 48 meetings from his program, and also in collecting information necessary to advance the agricultural interests of the county.

The men's and women's advisory boards then met in separate session to discuss the subject of bringing the advantages offered by the school to the attention of the boys and girls whom it might benefit. The county agents expressed their intentions of continuing the same work they had been doing, and taking on any additional work which the various communities might desire. The members of the advisory boards expressed themselves on the \vork which had been done and outlined plans for extending it.

A full report of the work done by the county agents of the Farm Bureau Department during the past year will appear in an early issue of this bulletin.

The essentials for good winter egg production consist of vigorous wellbred birds, proper housing, feeding, and management. Granting that we have good birds, the problem is one of care.

The housing conditions must be right. Egg pi'oduction is naturally highest in the spring of the year when the environment is most favorable to life. Hence, to get eggs out of season, we must supply natural spring conditions out of season. The housing must therefore provide comfort for the birds if we are to expect good egg production. This is secured by a dry, light and well-ventilated, well-drained floor, a house free from draughts, tight on all sides but front. It is a serious mistake to close the hen house up tight as cold weather comes on, for birds need fresh air in winter as well as the rest of the year. It is not the cold! air that is harmful but damp air which is the result when the house is kept tight. A coat of whitewash will add light and cheer to the house and also has disinfecting properties.

At the present time, many people are making a serious mistake in their feeding. Where cheap substitutes can be used, it is unwise to feed relatively expensive feeds. Corn meal and hominy feed have the same food value, while the latter is usually much cheaper. There is little excuse for feeding corn meal when hominy feed is available at a lower price. Oil meal, gluten feed, and dried distillers' or dried brewers' grains should at present prices form a part of the laying mash. These feeds are all relatively high in protein and comparatively reasonable in price. Ground oats is also comparatively low in price when we consider its food value. Corrt, oats, barley and wheat are all about the same in feeding value for poultry. Their relative prices per hundred pounds should therefore largely determine which we should feed. It is doubtful if corn should be included in the scratch grain at present, except perhaps in small amounts for variety.

The scratch grain should be fed morning and night in deep litter and the mash kept in hoppers constantly before the birds. If desired to force -we may supplemejit this method of feeding with a moist mash feed about noon using the same mash formula.

Pull advantage should be taken of table scraps and swill where available, since they help save grain and would otherwise go to waste. Roots, cabbages, and other succulent feed should be supplied to get good results. Plenty of clean fresh water, oyster shells and grit should be kept before the birds.

Sudden changes in rations or feeding methods should be avoided. Make the change gradually by mixing the old and new feeds together before putting the birds on the new ration.

A deep litter means a great deal in egg production. Exercise is absolutely necessary to keep any animal body in good health, and hens do npt lay unless they are in a good healthy condition. Leaves, straw, coarse hay, chopped corn stalks, etc., make a satisfactory litter, and should be eight to ten inches deep. We believe that lack of litter, giving a lack of exercise, is often the cause of poor winter egg production where all other factors are favorable.

Under the direction of the Farm Bureau Department, a survey of the poultry industry in the county is being made. A letter in the form of a questionaire has been sent out to about five hundred poultry keepers who are listed as having fifty birds or more. The letter asks for information in regard to numbers and breeds kept; increase or decrease in stock this year; whether hatching eggs and stock are for sale in season; if flock has been profitable during the past year; whether records are kept; frank opinion as to future of poultry keeping; whether feed is bought or raised; eggs sold retail or wholesale; if organization of local poultry associations would meet with approval; and if interested in an egg laying contest to be conducted at the school beginning November 1, 1918.

The returns are not yet complete, but arei large enough to w'arrant some interesting representative deductions. At present we; are unable to give any definite figures or conclusions, taut intend to give a report in the next bulletin.

The Norwood Poultry Association wall hold its Fifth Annual Exhibition December 12, l;3 and 14. This year the show will be held in Everett Hall at the Norwood Civic Association, Corner of Washington and Winter streets, on the car line from Forest Hills to East Walpole.

The show this year has been enlarged to include, besides poultry, classes for pet stock pigeons. There will be a number of birds exhibited by the poultry students at the Norfolk County Agricultural School. Entry blanks may be secured from E. D. Baker, Secretary, 88 Nichols Street, Norwood, Mass. Entries close December 3, 1917. This show will be well worth seeing for anyone interested in good poultry.

Hobie Making Depaktment

The present shortage of wheat, fats, meat and sugar makes it necessary for each one of us to inform ourselves of substitutions that we can make in our diet for these foods. The Home Demonstration Agent will- be glad to give the following series of talks and demonstrations in any town where a request is made for it:

These talks may be given once a week for 6 weeks, or once in two weeks covering a period of twelve weeks, as may be desired by the local committee.

Winter Extension Schools

The Home Making Department of the Norfolk County Farm Bureau, in cooperation with the Massachusetts Agricultural College, has arranged tc offer to any town that so desires, a winter extension school in Home Economics. These schools are arranged for a period of four and a half days or for three days. The only expense which the local people are asked to bear is for the entertainment of the two people conducting the school, and for the supplies used in demonstration. Following are the programs for these schools.

Why We Are Asked To Save

Wheat The crop of our allies is short and they are dependent upon us to save them from a wheat famine. Owing to belligerent relations and transportation difficulties with other countries, the United States is the main source of supplies for the allied countries. They must have 220,000,000 bushels of wheat from the United States. We have only 88,000,000 bushels more than we use each year. The remaining 132,000,000 bushels must be accumulated by our savings. If each individual will save one pound or four cups of flour each week, this shortage can be met.

Meat Since the war began, 33,000,000 meat animals of our allies have been slaughtered because there) was no feed for them in the war torn fields. Neither are there men to grow feed on the lands that have not been ruined. The men are waging war. More meat is being used at the present time for many of the men have been taken from sedentary ilfe and put into active service, on the battlefield. The men who are fighting must have meat, for fighting is the hardest work in the world. We can send this meat to the Allies if each person will eat one ounce or one cubic inch less of meat each day. Eat more fish, poultry, perishable fruits and vegetables.

Fat Our Allies can barely get enough fat to keep them goins. Butter is very hard to get in Europe because the feed for dairy herds is so scarce. Last year we had to ship to our AU'ies three times as much butter as we did before the war. As the war goes on we must ship them more and more. Do not cook with butter. Save all grease, falj, trimming?., and use them for cooking or in making soap, or sell them to a collectoi'. Glycerine is made from fats, and thous'ands of tons of glycerine are being used to make explosives. Waste fat, and you endanger tbe supply of our ammunition. Help win the war by saving at least one third ounce of fat a day.

Sugar Before the war, England received her supply of sugar from Germany. France, Italy and Belgium supplied themselves with sugar. Since the war, England's supply has been totally cut off and Prance, Italy, and Belgium are producing only one third of the amount that they use. This deficit must be met by the United States. Six million tons of sugar are required for the United States and the Allies. Five and a half million tons are produced. How. can we furnish the other half million tons?

Put one quart of strained colfee in a double boiler, add thei tapioca, and cook 15 minutes, stirring occasionally. Beat the yolks of the oggs thoroughly, add the karo corn syrup and salt and beat until light. Add the tapioca mixture. Cook 3 minutes. Remove from the range, add the beaten whites of eggs and vanilla. Serve cold with cream or a custard sauce.

small piece of butter Add the scalded milk to thei dry ingredients. Stir until well blended. Bake 2 hrs. in a slow oven without stirring. During the last hour, add 1 cup of cold milk. Serve with whipped cream.

Wash the figs and remove stems. Soak them an hour in water and then simmer gently in the same water until the figs are tender and the water has evaporated to a thick syrup. Serve with whipped cream.

A very simple but quite delicious dessert may be had by serving molasses popcorn cake with top milk or cream. This is not a familiar dessert but has proved to be a popular one.

Heat the milk and add while hot to the grapenuts. Soak until cool. Then add the Karo Corn Syrup and yolks of the eggs. Fold in the stiffly beaten whites of eggs just before baking. Bake in a slow oven one hour. Serve with a s'auce.

Melt shortening, add molasses, milk, egg well beaten, dry ingredients mixed and siftedj, and raisins; turn into buttered mould, cover and steam two 'and a half hours. Serve with a sauce. Dates or figs cut in small pieces may be used in place of raisins.

Mix and steam same as Graham Pudding. Serve with a sauce. A simple delicious pudding without egg. Puddings may be steamed in buttered one-pound baking-powder boxes, providing they do not leak, and are attractive in shape and easy to serve.

Line a mould with peaches, and pack tightly with hot boiled rice. Set to cool. When cool and firm, turn out of mold and garnish with peaches. Serve with fruit juice. Pineapple, pears, or canned berries may be substituted for the peaches.

Home Canned Food Safe

An article in a recent magazine condemned as dangerous products canned by the cold pack method. The United States Department of Agriculture today issued the following statement prepared by the bacteriologists of its Bureau of Chemistry and the States Relations Service. This article has been written in defense of the cold pack method of canning.

"There is no danger that the type of food poisoning known as 'Botulism' will result from eating fruits or vegetables which have been canned by any of the methods recommended by the United States Department of Agriculture, provided such directions have been followed carefully. It is possible that in a number of instances the directions were not strictly followed and that spoilage has occurred. Of course, extreme care should be taken to ascertain before eating canned goods of any kind whether they are in good condition and if they have spoiled they should not be consumed.

In case of any doubt as to whether the contents of a particular can have spoiled, the safest plan is to throw it away, although all danger of Botulism may be avoided by boiling the contents of the can for a few minutes, since the Bacillus botiilinus and the toxin or poison which it produces are killed by such treatment. No canned food of any kind which shows any signs of spoilage should ever be eaten. In the cold pack method of canning given out by the Department of Agriculture, only fresh vegetables are recommended for canning, and sterilization is accomplished by the following processes: Cleansing, blanching, cold dipping, packing in clean, hot jars, adding boiling water, sealing immediately, and thetn sterilizing the sealed jars at a minimum temperature of 212 degrees Fahrenheit for one to four hours,, according to the character of the material. Since the spores of B. bOitiilinus are killed by heating for one hour at 175 degrees Fahrenheit (according to Jordan's "Bacteriology" and other recognized text books), there is no reason to believe that the boituliiiiis organism will survive such treatment."

Conservation Of Clothing

The conservation of clothing is equally as important as food conservation. The shortage of wool and the increased demand for it makes it doubly important that we should economize in its use. In many homes a more complete use of garments could be made if one understood ways of renovating and remodeling garments which are only partially worn out. The following course of four lessons would give this information to many women who are anxious to make a better use of money and material.

These lessons would be well arranged once a week for four wejeks, and could be given to a group of fifteen women. Arrangements for a course of this kind may be made by consulting the Home Demonstration Agent.

Examine Your Fruit Trees For Borers

If your fruit trees have not yet been examined for borers, the work should be done immediately. The peach borer in particular is very common and peach trees should be looked over carefully in fall and spring. In the apple orchard, trees three to ten years old are most seriously injured. A strong knife and a piece of light -wire, bent into a small hook at one end are the only tools required for their removal. The burrows can be readily located by the castings ejected during the summer. The bark should be cut away with a knife to uncover the burrow and if the borer has been working only one season, little more cutting will be necessary. A little practice will enable the worker to locate the worm without much difficulty. All cuts should be made smooth and open at the bottom to keep them drained out. If the borer is secured, the wounds will usually heal rapidly and without noticeable injury to the tree.

Protkct Fruit Trees

Don't forget to protect your young fruit trees against the attacks of mice and rabbits. Remove the grass and rubbish from around the base of the trunk and place a wire or paper guard about it, letting it extend a few inches below the surface of the ground and twelve to fifteen inches above.

A little precaution will save a valuable fruit tree. Once a tree is gurdled by mice or rabbits, it is ruined and nearly always an entire loss. Bridge grafting, although often practiced, is not easy to accomplish. Many fruit trees have been injured by rodents because the owners had not previously had losses by their depredations and continued to take chances by leaving the trees unprotected. It is of little expense and requires only a small amount of time to put on the guards.

Many repellant washes have been concocted with which to paint the trees. Most of the:ii depend for results on a most villainous odor that is often more objectionable to the orchard owner than to the mice. Here Is a wash, however, which is believed to really protect. It is proposed by M. A. Blnke of New Jersey and recommended as a protector that works:

In sections where damage from rabbits or graund hogs is feared, the tree trunks should be carefully covered, up to the first branches. Old newspapers wrapped spirally around the trunk and tied on with twine will give satisfactory results.

Extension Professor E. Parnham Damon, of the Massachusetts Agricultural College, has completed plans for a new and unique market service for farm produce in this state. Four officers have already been established for aiding in the economical marketing of farm produce by helping to establish a market news service, giving instruction as to the value of farmers' exchanges, assisting in establishing store and warehouses, aiding public and farmers' markets, giving instruction concerning transportation facilities, and standardizing grades and packages.

Norfolk County has been placed in the southeastern district in charge of Mr. Robert Merrick, formerly executive secretary of the Pood Production and Conservation Committee of Quincy and Manager of the Qulncy Public Market.

It is expected that this plan will very greatly aid in the better distribution of food stuffs throughout the state and will bring about more satisfactory prices from the standpoint of both the producer and consumer.

Inquiries are often made as to the possibilities for raising sheep Ir this part of Massachusetts. Before entering this Industry it would be well to consider it froiu all standpoints, as one would do before entering any business. Some of the questions one might ask himself are:

The wool and meat situation is becoming one of vital interest to both consumer and producer. The consumer is affected directly by the shortage of wool. Every time he purchases garments, the price has advanced, or less wool is in the goods which go to make the clothing. Persons of ordinary means are in many cases unable to afford lamb or mutton on their tables.

The decreased production of sheep and the increased demand for wool and meat have become so great that the United States Department ot Agriculture is holding conferences throughout the country. One of these conferences was held in Boston, November 2. Representatives of the wool dealers, manufacturers, farmers, trade associations, and government and state officials were present. A committee was elected to pass resolutions, copy of which will be forwarded on application to the Agricultural School.

An Interview With Swine Raisers

In a recent interview with the swine keepers of Braintree and Weymouth, it was learned that a large majority had reduced the size of their herds and were not planning to enlarge them. The difficulty of obtaining garbage supplies which formerly came from Boston has been the cause for which these men have given up keeping hogs.

In nearly every case, these men stated that they would double and treble the number of hogs in their present herds if garbage which they had been able to secure in former times were again made available.

Increasing the supply of meat and fat is a vital question under present world conditions, and it is hoped that some arrangement will be made so that men who' are willing to keep hogs can again have access to garbage supplies,

Dairy Rations

The shortage of freight cars in which to ship grains, and the unusually high prices makes the problem of feeding dairy cattle unusually perplexing. Some of the by-products feeds that have in past years been in general use, such as distillers' grains, have been withdrawn from the open market as practically the entire supply of this feed is now being used in the manufacture of the different ready rations. It is safe to predict that these ready rations will be more generally used this year than ever before. The feeder who is mixing his own has had to give up in many cases the use of grains that have been giving him good results on account of their not being economical at present prices. Taking into consideration the feeds available, their fertilizing value, and their prices, the following mixtures are suggested:

And Other Organizations

The members of the teaching staff and the Farm Bureau agents are prepared to give addresses on subjects listed below before any group of interested people in the county. This offer so far as it affects the teachers, is subject only to the condition that no encroachment shall be made on time needed for the adequate performance of school duties or the visitation of the home projects of the students.

Halloween Party

A Halloween party was held at the school the evening of November 2d. Bach student had the privilege of inviting two guests. About 125 were present. An old fashioned husking bee with an occasional red ear and accompanying reward added to the merriment of the occasion. Songs, gameis, and dances, followed by refreshments of pumpkin and apple pies, doughnuts, and sweet cider, completed the evening's entertainment. Guests were present from Dorchester, Forest Hills, Mattapan, Quincy, Milton, Stoughton, Canton, Poxboro, Franklin, Wrentham, Bellingham, Medway, Millis, Medfield, Norfolk and Walpole,

Athletic Contest

Bristol, Essex, and Norfolk County Agricultural Schools met at the Norfolk County Agricultural School in a combined dairy, poultry, and vegetable judging, and athletic contest, Friday, December 7th, at Walpoie, Mass. The visitors arrived at eleven o'clock, going directly to the Lewis Farm, where the dairy cow judging contest was held. The members of the Essex team won first and second places, the third place going to a Bristol County man.

Prom the Lewis Farm the boys went to the Agricultural School for the poultry judging contest. In this event a member of each school team took n place, Essex first, Norfolk second, and Bristol third.

After time had been taken for luncheon, the vegetable judging contest was held, members of the Norfolk team taking first and third places, with a man from Essex placing second.

The enthusiasm of the Essex rooters was a feature of the day's program. They backed their representatives with organized cheers and songs as they entered, Avon or lost in each event.

Board Of Agriculture Meeting In Worcester

On January 8, 9, 10, farmers who are in a position to attend the annual round-up of the farming interests arranged by the State Board of Agriculture, should endeavor to make the trip to Worcester. Lectures will be given in the ball-room of the Hotel Bancroft by prominent agricultural leaders, including Carl Vrooman, Assistant Secretary of the United States Department of Agriculture.

Forest Planting Stock For Sale

The State Forester has the privilege of selling at cost from his nurseries forest planting stock under regulations approved by the Governor and Council. The supply of stock on hand for sale is estimated at seven hundred thousand four-year white and Scotch pine transplants. These will be sold under the following regulations:

These trees must be planted on land in Massachusetts. Not more than ten thousand nor less than one thousand will be sold to a purchaser. No Scotch pine transplants will be sold except as part of an order with white pine. The mixture of white and Scotch pine is for the benefit of those who may be alarmed over the possible increase of pine blister rust.

The price for this stock is $7 per thousand. Application blanks and planting directions may be obtained from the State Forester at the State House.

Boys' And Girls' Home Economics Club

The late winter club work of boys and girls will commence February 1st under the name of "Boys' and Girls' Home Economics Club." A great deal of stress is being laid on this work at the present time, especially from the conservation standpoint, and in many cases is to be taken up as a definite phase of conservation programs.

Sixty hours of work are required of each member. The work covers bread making, with emphasis on war bread, garment making, includin.T patching and darning, and general household tasks, such as care of rooms, preparation of meals, cooking, etc. The division of the work will be twenty hours of either bread making or garment making, and the other forty hours divided among any of the household tasks. War relief work, while not required, is encouraged and will probably be an interesting part of the work in many places.

Each member of the club will be given a primer of instruction, and receive definite help in the work wherever it is organized. To every member completing the work will be given an official pin in recognition of the work done. State prizes are offered in this club, the same as in all the other state clubs.

In Norfolk County, the work will be introduced wherever a competent local leader can be obtained and where the interest is such as to warrant it.

During the year which this report covers, the regular work of the County Agent has heen added to by the emergency work of food production and conservation. This emergency work, although requiring a large amount of time, has been carried along with the regular work of the Farm Bureau.

The development of the Farm Bureau and Its continued growth has made it necessary during the past year to add to the staff a Woman County Agent and a County Boys' and Girls' Club Leader. An account of the work done by these agents is shown in their reports covering their activities since coming into the county.

A large amount of assistance has been rendered the County Agent by the instructors of the Agricultural School. They have been able to take from the County Agent's program 4S meetings, and discuss with those present the problems of various agricultural subjects. The attendance at these meetings was 29.50.

The County Agent sums up his work by the following figures, supplemented by brief remarks concerning the agricultural interests of the county and the projects which were outlined at the beginning of the year.

Early after war was declared, an invitation was extended to every town and local organization in Norfolk County to send delegates to a Meeting at the Court House in Dedham. The response to this invitation showed the readiness of the communities, organizations, and citizens to immediately set to work on the program outlined by the State Food Production and Conservation Committee.

After those present had been informed by the representatives from the State Public Safety Committee and the Massachusetts Agricultural College of the necessity for county and local food production and conservation committees, a county committee was elected, its duties being to urge those towns which had not complied with the request of the state committee to appoint local committees to expedite the appointments. The county committee also advised the County Agent to outline programs of procedure to fit the various towns, and to cooperate in every way with the state and local food production and conservation committees.

Working in this cooperative way, a campaign for tlie production of more food and its conservation was carried on. The growing of staple crops in the home garden was emphasized as a means by which increased production could be accomplished. This was taken up enthusiastically by all those who came to the meetings of the local committees, and by many who were reached through the publicity of the need for greater food production.