Nappanee Advance-News, Volume 42, Number 48, Nappanee, Elkhart County, 26 July 1923 — Page 2

Knitted Drop-Stitch Jacquette;

Variety in Summer Wrap Styles

NOW comes tire midsuiftmer time of the year when the chief cot) cern-ef -milady Is to* acquire "“some thing cool to wear,” yet, withal, qp to the mark in fashion. This desire j to play up to the weather is most satisfactorily realized in knit filter Silk. It is safe to prophesy that Were | a motion to be put acclaiming knit fiber silk frocks,, blouses, sweaters and the like, as ideal, for summer wear, a mighty chorus of ‘‘aye, ayes" would mount throughout fashiondom. n this age of knitted outerwear trj-

-i- fuf? t s

omph, skilled artificers have sought out many inventions, not the least of which is.the drop-stitch. This season witnesses the styling of phantom-weight garments, knit in open-work stitch, which produces a coveted sheerness and laciness. The effective little jacquette shown j.n the picture tells the story of. this. achievement. Navy blue fiber silk has been employed as the medium for this summer-weight fantasy. Its Intention for warm weather wear is accented in the novel zig-zag stitch alternated with an* open drop-stitch. Note the stylish tight Sleeves and turnhuck cuffs. If any of the new colors such as •are blue, wheat shade, gray or I.an-

/ Wf'> i mhfflfft'lJ&. fc?3' : <. /

Two of Latest Models for Summery

vln green of eoeoa, If one seeks a congervgtlve suit tone, ‘ this garment is eminently acceptably worn, as it should be. with a plaited skirt.- Developed ail of pure white, the acme of midsummer perfection is rejfched for "everybody” dresses in white this season, even to shoes,* chapeau and attending accessories. The surplice inode In the. knitted over-blouse Is quite the proper tiling. Its rotting collar, open , to tlie waist, presents a fascinating RllnipSe of an exquisitely reilued lace vestee—ami oh I Joy of Joys, be sure in yodr me- % underings throughout the knitted sports wear department to ask. for the new zephyr knit rainbow scarfs. Their loveliness exceeds power of

description. ' They look I like a shlinI mering -cobweb of, zephyr-weight wool, bordered with a rainbow of colors. ■Adorable are they over lingerie frocks ! and the latest is to wear these leviable colorful throws over the strictly r plain" RttTt \\Tfi teTmoivair or jersey I slipovers. ' ~ I " Present styles in summer wraps are 'presented in such a variety, of ■ materials and In so tuany different [models that it *is Impossible .to designate Tiny particular type us being the fashion. Two things, however

Effective Little Jacquette.

| characterize the garments of recent appearance. These are their length j and their straight lines. No matiei what, material or color is used, if a model conforms to the general rule at to length and [The, ’it may he worn with the assurance that it Is in good style. Fob dressy affairs, another whimsical development of late suhuuer styles but i been the return to favor of tfie'ofd-fnsb-I ioned Spanish or cashmere shawl. The j fortunate woman who possesses one 01. i these treasures may have it adapted tc ! tlie present mode nnd so add a color- ! ful and charming garment to j mor wardrobe. , ; " I The twfl wraps-pictured , above art

oharaeterfsne. .of their kliid. At, th< right Is |i gwiceftile ciipe-of soft W oo' •wjith a rich collar of-blue fox. Tuc ■knotted -tdlk fringe- tseb*;imlrove tin long Urn- at- the-.bnfk and add tin* nn' Ishtng touch to the pinnrof. Modern Klidiai- will find delight in the wild coloring of the Kgyptlan embroidery will eh- ornaments the coat at the left. The same Influence !g else evident In the tube-llke llnee of th coat and the linking sleeve. TheVollur Is plain -and :n wide moire ribbon 1i used for |hesble fastening. t list. Waat nrn Na-w.uao.tr LoIob.) ‘ '1 • - V '

IMPROVED UNIFORM INTERNATIONAL ftmdaySchool T Lesson * (By RKV. P B FITZWATKH. D. D.. Teacher of Fr.silfSh Bible in the Moody Bible Institute of Chicago.) Copyright. 192 J. Western Newspaper Union.

LESSON FOR JULY 29 MATTHEW, THE PUBLICAN ' 'TS4 JUSSSON TEXT Matthew 8:9-13; Luke GOI.DKN T EXT—"I came nqt to call the righteous but sinners to repent-, ance.” Matthew 5:32. REFERENCE MAT K IiIAL—Mark 2; 13-22., / PRIMARY TOI'IC-— Matthew Invites* Jesus to His Hotne. JUNIOR TOPIC—What Jesus Did for Matthew. ’ , IN TERMKL> I, ATE AND S KNIO R TOPlC—Matthew 'Overcomes' a Handicap. YOUNG PEOPLE AND ADULT TOPIC — Matthew, a Study of* Conversion. I. Who Matthew Was. -dQ£ Mu 11 liew little is known, even place is concealed.. < )ur first sight of h- 'u is^sea t ed at the toil4moHt Collecting luxes. tax Khtherer was hated by the loyal Jews because he collected tuxes for the alien government under whose yoke they were galling. This hate was the more bit' ter because of the extortion usually practiced by those in rule. From-the meager accounts we find that Matthew was: " I. A Man of Decision. We do not know whether he hud even seen or heard of Jesus* before -fhis time, but we note that he at once arose and followed Jesus. Without doubt, there were maJi.vVtlrings to concern him. *lt was no little task to break off from his business which apparently was very lucrative? D'* Was a Humble Man. . In chaprer H*. v.to* :1, tlie'oTaier in which he gives his own name and tlie fact that he designates himself a- “pub-li'-air vvoulci slir.u that lie did uot' overestimate himself. •*. He I'dss(‘.ssed Foree of (’liaracter. This is shown in tlie fact that lie gave a feast and .invited hr< friends' in to see and hear his Lord. He had two names,- * Levi,- which mentis ‘‘attached-*’ or ‘‘joined,” and Matthew, which means “gift of Jehovah.” Most iiivel.v Matthew was the nanje assumed after his conversion. 11. Matthew's Call or Conversion (Math. . * 1. As .J•-*'>ii -i Passed By, He “Saw’ a Man.” lie suw'the possibilities which were in Matthew. He saw through the lotted profession of a tax gatherer th shining possibilities of hls # manhoed and npostleship. He saw in him the man fit tu perceive and portray the Messiahship of the Redeemer. The divine grace was n*vealed in this call. Jesus sees what Ts~ In man regardless of name .r prafoasfop.

2. Matthew's Response (v. 9). He acted with decision and prontptness; he left his business behind 'him. When , Jesifc-<*uii);, "t-'oflow- Me,” 'Matthew perceived that greater, th.un man hud -spoken tn him. May vve yield ourselves mito Him and fender such simple obedience that our.actlomt-rnuy lie i but the echoes of the divine voice in ; comminuting. Two tilings in Matj tbew's. cuiaplhiuce prove tile genuinenes< of his conversion: 1. ' lie Left All” (Luke r. :2k). Real conversion always' results in 'the for- ■ Taking of all that Is contrary to Jesus, Stleh'as illegitimate business, wicked t as,sociales v and worldly pleasures, etc. -i. ''Followeil Jesus.” Following Jesus means the commitment of one's . life to Him fir full salvation,- abandonment of t|je wilLto Hlmd-to—do (whatsoever He wills, and a-wilting- ( ness to suffer, and even dig, If need, be, for’ Hint. 111. Matthew Made a Great Feast* (Luke 7i :29-fi2). Tilts feast was made ; In honor of " uis newly-found Savior. His conversion, was so real that he j wanted liis friends to become gc- | qualified with igs Savior. lie was \ not u&luiiiied to confess his . Lord llgA fore tiii ia lie slimveill. real, tact In ‘making a Supper, Mi'il tvill obnie~tiy | a feast milch jm'ir'e FeudM.y flian they will to, 11 sCru on. A great comjhiny of -sinners came, who 'doubtless had liOen Arattllew's companions In sin. He now desiwl them to heroine Ills j brothers in I rist. Tim .Scribes and PRirfsee^. were ii.stonlshtar that Jesus I would ajipeaj ip. ('.dinpuny vyjtli such i’' motley Crimtl of disreputable per* sons, They too eOwarfliy til speak 'to 'JCsui lull they came to'tlie disciples, ,| sps championed their, r-cuuse—and . I.uttled —ttts —adversarlesT I JI is I’easiialn- was uiignsn erirhle; .. A physician's,jinn-e |s imVihg tlie glek. Only tlrrfse vTuV life diVei'isiSf* should 1 -i Mile to tin* doctor's , Jiouse, Slpce j,spiritual iniiTtecs are of more Ipqior-, I tn nee "-tillin'- physical. i'.Jesps was more: i Anm Juslilied In bei|jg in tlie center of thus- who wer^- morally sick That He.migN. lit’ii!■*!ln-in of their nmlaclics, L lb* cacc- ha's -,i 1 1 si ru I*-1 • s !i- repentance 1 Our Conscience. If 1 h n. Ha nee It Is an adnionlfioflo —(f- tu, ict-,- 1 1 is a con-’ . (leinnat-ini), Itepose Ist'liA necessary in conversation as In a picture. Hnzlitt. intelligence rfhd Charity. i , The hFlglijest Maze of intelligence is ! of ipcali'uhdily less value than the sijia’ltest spark of -charity. \v. Nevlna. ■ The Ground-of Joy. We can do nothing well Without Joy, and* 41 good copscieniT which la th# ground of Joy.—Slbbes , *

TTTF VAPPAVFE A T>V A \TT?.\FW^

EXCELLENT VINEGAR FROM RASPBERRIES If Properly Preserved It Will Retain Flavor Indefinitely. (Prepared by th, UnUttl Stales Drpkrtmeut : ■ of Agriculture ) "An excellent vinegar Tuny be made -from raspberries which will retain indefinitely the mlor and flavor If properly preserved, Experiments carried out in 'tlie bureau of elkenjistry of the United Suites Department of Agriculture, have Shown that 'this delicious vinegar can be made in the home when the garden affordi a-- liberal 'supply of lid's fruit. r* — ,-■ Vinegar made from raspberries is dark in color. Samples made in the bureau of,Chemistry and/properly bottled were found after three years to have retained not only the original degree of acidity but the odor.and flavor. Iu salads and, other table delicacies tlie raspberry flavor is very ■ agreeable. A refreshing hot-weather drink can be prepared by adding a small amount of tills vinegar to water, and icing and sweetening to taste. Two fermentations, tlie alcoholic and the acetky are .nece.ssuo in making vinegar. The. niethbd is .as follows: Use ordinary straight-sided opentopped stone Jars as receptacles. With tlie aid of a potato masher, mash up ".eight quarts of good, ripe s raspberries' of either red or thick -variety. Stic thoroughly into this mash one-half cake of compressed yeast , which pus first been macerated in a small amount,, of the juice. Let jar stand in a warm rlace (about To degrees F.) and keep covered either with lid or with cheesecloth to proteet from insects. Stir well every.day. About one week is required to complete the alcoholic ferTbeptatidir:-. The time heeded to.utilIzeThe sugar in the berries completely may be determined by one of two methods: (1) Weigh the jar carefully each day and rocordthcw eight; whenloss of weight ceases, the fermentation is complete; (2) test some of tlie Juice daily with a Hiv or Balling hydrometer. The reading of a juice, suitable for making a satisfactory vinegar should not lie less than 10. As tlie fermentation proceeds, this will decrease daily until it ■is not -mure than 1 or 2, which indicates that the sugar has practically all been utilized. The action of. tlie yeasts on 'the cells makes ‘ it- easy to separate the 'Juice from tfie berries, squeezing it byhand through cheesecloth. The juice is then returned to the jar; HiSfr to insure a proper acetic fermentation, a small amount of vinegar should be udded as a starter. An unpasteurized, vinegar is best for tills purpose, but if this is not at hand, use any good vinegar in the proportion ol i part to 4of the fermented juice. Cover as before and allow to stand without agitation' in a-warm place. A scum or film will soon form, 'this should not be disturbed - The acetic fermentation sometimes takes place very rapidly where berries’ are -used: -The mid dy, should be determined dally by withdrawing a small k amount- of the vinegar by means of suction through ir-pipette or glass tube and submitting it. to a test Ivy the use of a vinegar Tester, or ipvthe absence of this, determinii g by the taste when It is.sufflfiently iiviil. As soon as the vinegar reaches a proper aegTee .of acidity (It should contain 4 per cent acetic •acid), the fermenting-process should he stopped. This Is done by first. tillering through paper or filter-'lng-cloth. and bottling. Bomes-shoutd be well tilled and sealed tightly with paraffined corks.

PRUNE RELISH FOR MUTTON Recipe Given Is Recommended by the ■ 1—7 — United Stitts Department of Agriculture. i .- - ■. <e Fruit’ relishes: especially those which are spiced-or slightly tart, are excel; i lent with -roast -tmftton or iamb, and also very palataldw'when the - cold sliced meat is served. Equal parts of rldsins. amfprunes may be psed, recipe below if preferred. The, recipe is recommended tow The United .States Pepartxpenl of-Agwuilture. Uli- ]. cupful prunes' cat in small pieces, j. Hi cupfuls‘water, . ‘ 3. ta hi esponnfu b ugar. y, tCaspoonftil salt. t’-aspocmTui sro-md cinnamon, y 2 Ia hies p'ooc fu] r currant jelly. ( Juii-e of lemon. ' Boil togetlier prunes, water, sugar, Salt, and spice until the prunes are soft, then add jelly and lemon while still liot, mid let stand until cold. PEANUT BUTTER FOR SOUPS Recipe Given by Department of Agriculture Is . Especially Popular , ■With Children, ; Peanut butter ii’iay be usysl In sotfps to, give ■ flavor' ujnd richness. The following recipe fur l uauto and pcanuthuttir s-oii|>, furuf’lied by the United Slates I)< piiftiiient of Agriculture, Is said to hejespc'clnlllv popular with cliildren: J I’y cupfuls eoi'mViflS- Juice. ) hi cupful peanut* butter. * ' 1 tea ipoonl ut _ 'f 1 t<-n,-i[it><sr>f’i 1- iiaprlkn". . , 2Va cupfuls boiling water. Add. tlie -tomato Juice gradually to thd - peanut- butter and when smooth add the seasonings and water. Simmer for ten iuUiuies uud serve with urouI tons Another appetizing soup uiay be made by adding peanut butter to wallseasoned soup stock ur to milk thickened to creamy, consistency. A few drops of lemon juice added to thfeHtff peanut soups Just before they are served, improves the flavor.

TWO DEVICES USEFUL IN CONSERVING GAS ~'vh Cook Enabled tp Use Fuel for Shortest Time Possible. by tha United State* Department ’—”, of Aflfrlculture ) Two devices not es —iitiully belonging to the ordinary gas stove are useful in conserving gas. points out the United States Department of Agriculture. because they enable the eoo’k to

Steam-Pressurs Cooker. use’ gas as a fuel for the shortest posibLe time. The tireless cooker is eeo nomical if the amount of gas needed to heat radiators is less than that required to cook the article in tlie Ordinary way with the burners turned low. The steam-pressure cooker/ saves gas in preparing tough ejytgof meat, beans, peas, cereals and?other foods Usually requiring long, 'slow cooking

Firejess CookerTT” because it Cuts down the time of cooking very materially. A tough chicken, which would need to be boiled at least three hours, can be made tender and palatable In about 25 mtnutes at 15 pounds steam pressure. vvhich can be maintained over the medium-sized burner turned down. CRACKLING CORNMEAL BREAD ,:g~A . Two Economical Ways of Using Prod uct Recommended by Department of Agriculture. Two economical ways-Of using.corn meal are given below. They are .recommended by-the United States , Department of Agriculture. Crackling Bread.

For each Cupful of eornmeal allow three-fourths teaspoonful sal,t and, half a cupful of cracklings, the crisp brown particles that are left aftqi lard Is reudered. If the crackling? contain a great deal of fat,, place them while warm tri a cheesecloth and squeeze out part of the fat Pour- boiling water over the meal till It is nt such consljtcnoy—that—lt can—b mashed witli the hand, Add tlie cracklings, shape Into cakes, . and bake. , ~ Crisp Cornrr).®*! Cake. 3 -cupfuls milk — I*4'pupfuls eorn--1 teaspoo.nful salt rr.ea 1 *Mlx "the ingredieqts and . spread on shatlow buttered pans to a depth ot about one-fourth inch. Bake -in a mod er|te oven until crisp. This, <prserve six personsT’l U

AW Ground /he House -

SdßfAs may be tarried In a quart jar to a picnic: ~ * • • Serve mint or grape JellytWith cold sliced meats. ~~ rt corn on the 4:ob Is scored, it -is more, digestible. •• • ■ Always beat mayonnaise again Just before serving. • • • Seirve saltines in-preference to cakes with toe cream; . ■ ” > *'■ • Almost kip' MyrOtUng meat may be cooked on a-plank, j * * i A slmplft dessert la diced oranges served Wish saltines. i —_——. A teaspoonful of corn or rice starch sifted with tlie salt will make it flow easily"from cellars in damp wenther. • • .• ,T~ A pinch of baking soda addfd to tiie water -In which the string beans are cooked Will keep them green and attractive. , • ' ,c- • * • • Rosettes of mashed potato make an attractive garnish for roast chicken. They are easily made with a pastry tub *

female Purebreds Showing Increase On Many Farms Scrubs Have Practically Disap- • ,peared From Flocks. " •" (Prepared by the United State* Department of Agriculture.) When farmers adopt purebred sires to head their herds and flocks it is not ; long before the percentage of purebred females Increase notably. This encouraging tendency toward more : rapid Improvement of live stock has 1 been brought ‘ hbout by the United States Department of Agriculture in the “Better Sires —Better Live Stock” campaign. ~ Scrubs Disappear. Os a total of more than 300,000 female animals listed by farmers who have agreed to keep nothing but purebred sires, more than 85 per cent ure of pure breeding. On these farms scrubs have practically disappeared. For the larger animals the reports shbw that only 2.4 per cent of the fe- | males are scrubs, and, of course, the males are of pure blood, as that is the basis on which the farms are listed. The poultry flocks owned by these farmers are particularly well brl, only 1.3 per cent of the female birds being listed as scrubs. More thau 68 per cent of a total <sf 610,000 birds are I entered on the list as standard bred. Among the herds of swine there are very few scrub sows—only 1.1 per cent. Nearly-two thirds of them are purebred. , The federal-state effort to improve f the live stock and poultry of the country has now brought in a membership campaign that represents nearly a million head of animals and poultry. Farmers who have become members have sent. lo Interesting accounts of their experiences In improving their animals and their bank accounts. Other fanners who are taking part in the ' work are Invited by the department to send in their individual experiences as well as those of community organizations engaged In the improvement of live stock. Definite .facts and figures should be included \Vhchever possible. Cabbage Will Respond Njcely to Use of Lime The gardener and orohurdlst- ta ’“coffsFanTTy' surprlsed at the responsiveness of plant life. Seme plants respond to one treatment and some another, but certain It is that the requirements of each kind of crop grown must he studied rather than so treat all alike. In the study of fertilizer requirements by the Ohio experiment station both at Wooster and Marietta It is an outstanding fact that cabbuge will respond markedly to the- use of lime. Where one ton of ground limestone is applied to the land each year, and no other treatment is given there has been an average increase for eight years of 1% tons of cabbage. In contrast to this the tomatoes -have given '-‘only a little -over hue-fourth ton increase. Likewise, when lime is> used with either manure'or chemicals the increase from lime is striking. It is a coincidence that lime is„also a specitie fur rjutL-roat cabbage and I gives additional Reason for applying it. - Spinach is. another .crop that will give a big return for the use of little on an acid soli. Tlie difference between limed and.„unlimed spinach isso great as to lead one to think heavy manuring or fertilizing was the cause.

Angle of Campaign foo Eradicate Tuberculosis An Important angle of the campaign to eradicate tuberculosis from cattle is shown by the figures on the .occurrence of this disease In hogs. In-1922," "one out ot every .seven pigs slaugh- ‘ tered under - federal supervision showed -lesions of tuberculosis. A good deal of’ the meat was considered fit for food, but more than $2,000,000 worth was condemned. Hogs got the disease from cattje. Every herd of cattle that Is cleaned up means, the same Improvement in the hpg in-, dustry.r * Reduced Percentage of liens Classed as Culls The percentage of hens classed as culjs —that ts, not capable of producing enough eggs to pay f&r their teed —has boou. .reduced in Idaho docks from B 5 per cent In 1919 "to nut exceeding il per cent in 1922, arConllng to reports to tlie United States Department of Agriculture, . This' has been*-accomplished by Culling cum-, palgns carried on by agricultural extension workers, tlirough which as much as -possible of tlie Unprofitable stock was eliminated from the flocks each year. Use Manure Economically to Get Largest Returns Best evidence Indicates that manure gives largest returns to the ton when upplied tliin-raice in e#ch sl)ort. rotation, or twice ,ln a rotation of more years; Eight to ten tons to tlie acre In a three or four-year rotation, used with art average ot 200 peunds of acid phosphate to the acre each year, give excellent .returns. A manure spreader Is. said to boa time and labor saver, particularly in making light applications, and it tears up the 4 manure so it is mixed mors uniformly with, the so"

Consumption of Mitk , - Shows Big Increase Nearly 103 Billion Pounds Was Made Use of in 1922. (Prsrared by thilUnlLd Statoi Department Os Agriculture ) Did you consume 045 pounds of whole milk In some form or other last year? According to the United States Department of Agriculture nearly 103 billion pounds of whole milk was used in 1922 in the production of butter, cheese, lee cream, milk chocolate and various other milk products, Including 47 billion pounds'consutned as milk. Tlie quantity of whole milk used In 1021 was approximately 99 billion*' pounds, which Includes 45 billion pounds consumed as milk. Consumption of milk for household purposes Increased from 49 gallons per capita In 1921 to 50 gallons in 1022, according to the department’s figures. Consumption by city folks increased two gallons per capita, but lack of any increased consumption In rural communities pulled down the average Increase for the country as a whole fo - Dne gallon. A big Increase In consumption of milk chocolate~4s. shown, 100 million pounds of whole milk, being used for this purpose in 1922 as, compared with 40 million pounds In 1921. The number: of milk cows on farms January 1, 1923, is-placed at 24,429,000 ns compared with 24,082,000 cows on farms January 1, 1922. To the average of these two figures is added 1,250,000 cows in towns, making a total of 25,505,000 milk ecfws p'nniuo ing approximately 103 billion ;pounds„ of whole milk or an average production of 4,209 pounds per cow. Average production per co\v In 1921 was 3,945, pounds. , " Fertilizers Should Not Be Used as Substitute '‘Fertilizers should he employed In addition to and not in place of other good soil-managetueut practices,", says Prof. A. T. Wiancko of tlie “Purdue experiment station.' “Legumes In the rotation, the/use of manure‘or other organic matter, drainage and liming where needed are all perquisites to the most satisfactory use of fertilizers.” Results of a long-time experiment on a corn-wheat-ciover rotation at the Purdue station Illustrates this point. The treatment and results were as follows: Plot I—Limed 1912 and 1920, six tons manure on com prop, 19.2 bushel* wheat per acre. Plot 2—Same as plot 1 with 200 pounds per acre acid- phosphate on corn crop, 20.5 bushels wheat per acre. Plot 3—Same as plot 2 with 200 pounds per acre 2-8-4 on wheat crop, 26.7 bushels wheat per acre, —— • The significant thing about these results Is that in pint 3, the combination of a good rotation,, legumes, lime and manure produced conditions resulting, in large .returns from the use' of a suitable complete fertilizer, In other, words, as,shown by plot 1, the rotation, legumes, lime and manure produced, a favorable condition but, .compared to the other's a small crop. The addition of complete fertilizer on plot 3'wns aTi that was needed'to push the crop Into anew field of profits/

Extensive Experiments With Apples for Swine The Washington State 1 college has found that cull apples are worth sl9 a ton as hog feed. Extensive;experiments were conducted the past year. Pigs which weighed 0-I.S pounds eiioh nt the start of the experiment gnined In weight 00.1 pounds each,'or an average of 1:58 pounds per day. Each pig was fed an average of 4.22 pound* of apples and 4.17 pounds of grain per day. It was found that the apples saved, per every 100 pounds of gain, 4.09 pounds? of tankage, 01.7 pounds oi mlllruh and 94.42 pounds of barley. To do. this, 290.8 poufidk Os apples were fed. As the apples are bulky, containing little protein, it is necessary, to include a little more tankage In tlie grain mixture. Important That Floors Are Kept Dry If there are floors to the chicks’ coops see that they are kept dry and clean. Tajce them out occasionally, scrape them and dusf Vvitli dry earth, ms!;o3 or sand.—ls the coops-have no bottom Le sure 4hey are moved often enough to always have the ground under them clean. Properly Fed Pig Gives '• * ““Grunts of Satisfaction Don’t try to stop a pig from squealJug by klrklbg him In' the side. Tie Is hungry and will continue to squeal until you giVe him something to eat. If you give him plenty of corn, clover and slops, Jie-wlll turn his unpleasant song of hunger into a grunt of satisfnotion. • ~ -L . . - - Silo Is Most Excellent ~ Substitute for Pasture The silo Is the best known substl--Jute for pnsture, and where Innd is valued at more thnn SIOO per acre very 'few', acres should be devoted to pasture, for this snine land put Into good corn affd that pus In the alio would produce six to seven jflmcs more feed than If It Is left to pasture.