960 
THE RURAL, NEW-YORKER 
October 8, 
HORSES AND CRIMSON CLOVER HAY. 
G. .4,. R., Pine City, N. Y .—Js it safe to 
feed Crimson clover hay to horses? Low 
says it forms balls that “sometimes grow 
so large that they stay in the stomach,'' 
etc. My clover was cut from my straw¬ 
berry held, where it was sown between the 
rows this Spring. A small part of it is 
ripe, but there are oats, wheat and a good 
many weeds in it. As the horse eats nearly 
all of the mixture should I anticipate seri¬ 
ous trouble? Is the use of the clover 
pretty certain to cause trouble in horses, 
or only an occasional case of it? 
Ans. —We have had several cases re¬ 
ported to us where horses were killed by 
eating Crimson clover hay. The onl^- 
danger is in curing this clover when 
over-ripe. In this condition little spines 
or hooks form on the dry head. These 
may form balls or lumps in the horse's 
stomach. The trouble is occasional. It 
would not be likely to occur when using 
such a mixture as you mention. If the 
horses are fed some laxative food like 
roots, bran or oil meal the danger will 
be lessened. 
SHORT ROTATION. 
E. 8. R., Vermont .—Suppose I take a 
piece of land, plant to potatoes this Spring, 
using 1500 pounds of high-grade fertilizer 
per acre, follow with rye, plow under next 
Summer, plant string beans, sow more rye 
for plowing under, plant potatoes again, 
etc., how long can this be kept up without 
injury to land? 
Ans. —It will depend somewhat upon 
the soil, the size of the rye when you 
plow it under and the weather. Prop¬ 
erly handled the rye and the bean vines 
will provide organic matter enough for 
the soil, and the fertilizer will provide 
the plant food. If the rye stands too 
long it will get too hard and thus decay 
too slowly. If you do not roll or pack 
it down hard the soil will dry out too 
much, and if you plow green, sappy rye 
under in hot weather you are likely to 
sour the ground. You will then need 
to use lime, which will make trouble 
with potato scab. If you can handle the 
rye so as to avoid these troubles you can 
keep this short rotation running indefi¬ 
nitely. . _ 
THE EASTERN TOWNSHIPS OF QUEBEC 
This section of country comprises ft 
group of counties lying to the south of the 
St. Lawrence River and to the north of 
Vermont and New Hampshire. In describ¬ 
ing conditions here the reader must re¬ 
member that I am confining myself to a 
very small portion of Canada as a whole— 
conditions in different parts of this country, 
varying as greatly as they do in different 
parts of the United States. I am careful 
to make this explanation, for I find that 
the average American has no conception 
whatever of the vastnesS and of the im¬ 
mense natural resources of this great Do¬ 
minion, whose climate varies from the fruit 
regions of Ontario (where peaches and 
grapes arc grown in abundance and whero 
even figs may be grown), to the northern 
limits of timber, and even beyond that to the 
Arctic Ocean itself. Our agricultural, min¬ 
ing and manufacturing possibilities are 
being appreciated by our cousins to the 
south who are trekking northward at the 
rate of GO,000 or more per year—with a 
place and a welcome for 10 times that 
number, if they wish to come. Just a 
word here in regard lo our government: 
In theory we are a colony of great Brit¬ 
ans ; in practice we are an independent 
member of that family of nations which 
make up the British Empire. In theory, 
the Governor General who represents the 
King, is at the head of affairs; in practice, 
the Premier, who is prime minister and 
leader of the party in power, is the real 
head of the government. In fact, the Do¬ 
minion of Canada is a true democracy. We 
make and administer our own laws and pay 
tribute to no one, even levying a tariff upon 
British imports, while ours, of course, 
enter Great Britain free. That we are 
growing and developing very rapidly may 
be seen from the fact that the annual 
value of our crops has increased 275 per 
cent in less than ten years. 
This little corner of the Dominion, 
known as the Eastern Townships, is pri¬ 
marily a dairy country. The surface is 
broken by hills and mountains, some of 
them from two to three thousand feet above 
sea level, fertile valleys lying between. To 
the north and west, when the foothills 
are passed and we reach the valley of the 
St. Lawrence, the country is smooth and 
level. The hilly country is more or less 
stony and rough, and much of it is in 
permanent pasture and timber. An abun¬ 
dance of fine springs, brooks, rivers and 
lakes furnish a pure water supply, and 
the natural grasses are well adapted for 
grazing. Good corn can be grown, and 
silos are becoming more common every 
year ; in some neighborhoods nearly every 
farmer has one. Oats, barley, peas and 
buckwheat are the chief grain crops. 
Spring wheat is sometimes grown for home 
consumption, but is hardly ever as profit¬ 
able a crop as oats or barley, or various 
mixtures of grains which are often grown 
for stock feed. Mill feeds, oil cake, gluten, 
meal, etc., are purchased in large quan¬ 
tities to supplement the home-grown grains. 
Many new and up-to-date barns have been 
put up in recent years, and the general 
outlook, as one drives through the country, 
is of comfort and prosperity. Of course, 
we have some farmers who simply “keep 
cows’ - ; these specimens may he seen in 
nearly any community; but we have many 
real dairymen who are thoroughly up to 
date. All of the dairy breeds and their 
grades are more or less represented here, 
with perhaps the Ayrshire at present the 
most popular cow. 
The home market, which includes the city 
of Montreal (which, with its suburbs, now 
has a population of 500,000), consumes a 
considerable amount of the dairy output 
from this section. Exports of butter and 
cheese to England, which is our best for¬ 
eign market for these goods, have fallen 
off during recent years on account of in¬ 
creased home consumption. Quite a num¬ 
ber of creameries, during the last six or 
eight months, have been selling cream to 
customers in the United States. This busi¬ 
ness, however, can never become very ex¬ 
tensive, as it is necessarily confined to 
plants comparatively near to the interna¬ 
tional boundary, and can only continue so 
long as prices in the United States will 
warrant the paying of express charges and 
duties'. Should prices here, which are gen¬ 
erally governed by the English market, rise 
a few cents, or the New York or Boston 
market drop to our present level, this inter¬ 
national cream business would stop at once. 
It is here looked upon as simply a tem¬ 
porary arrangement. Many farmers own 
separators and deliver their cream at fac¬ 
tories, or ship it to Montreal. Creameries 
and cheese factories are generally, if not 
always, run on the cooperative plan. These 
plants are usually owned by some one in¬ 
dividual who is paid so much per pound 
for manufacturing; the prices being 2 y 2 
to three cents per pound for butter, and 
114 to iy 2 cent per pound for cheese— 
the manufacturer furnishing boxes, paper, 
salt and everything necessary, 'sometimes 
also paying for the figuring. The patrons 
of a factory elect their own salesman, sec¬ 
retary, and sometimes auditor, all of whom 
are paid for their services—the secretary, 
of course, doing the figuring. Each patron’s 
milk is weighed and sampled each day, 
the composite samples—in creameries—be¬ 
ing tested once in two weeks. Payment is 
made on the butter fat basis. 
Every farmer keeps pigs to utilize the 
by-products from his dairy. The skim- 
milk or whey is supplemented by barley, 
peas, shorts and cornmeal—many pigs on 
pasture, especially when young. They are 
usually sold for bacon when weighing from 
150 to 225 pounds, prices during the last 
two years ranging from 87 to 80 per 100, 
about 88.50 (country points) at present, 
for which the consumer in Montreal pays 
from 15 to 25 cents per pound, according 
to cut. Some sheep are kept in this sec¬ 
tion, but not as many as there should be, 
for lambs have been unusually high in 
price during recent years. Many hilly 
farms are well adapted for sheep rearing, 
which might be made in itself a paying 
business. 
The fruit industry, I am sorry to say, Is 
neglected. Apples of very fine flavor and 
high color can be grown, am’ are grown 
for homo use; hut there are practically no 
commercial orchards nearer than the Island 
of Montreal. Strawberries and other small 
fruits do well, but are only grown in gar¬ 
dens, and occasionally for local markets. 
Wild fruits, especially raspberries and 
blackberries, are very plentiful some years, 
and this probably has had some influence 
in keeping back the cultivation of these 
fruits. Grapes, plums, cherries and some¬ 
times pears are grown in gardens, but not 
extensively at all. We are chiefly supplied 
with these fruits, as well as peaches, from 
western Ontario. 
The maple sugar industry deserves spe¬ 
cial mention. Canada supplies over three- 
sevenths of the world’s output of maple 
sugar, of which Quebec (and principally 
the Eastern Townships) furnishes three- 
quarters, or one-ahird of the world's supply. 
Many farmers tap a thousand trees or 
more. Our largest maker in this county 
has at one time tapped ten thousand trees, 
not boiling it all at one shanty, however. 
Modern evaporators are used by all makers, 
and a fine quality of syrup and sugar is 
produced. A large part of the output is 
sold as syrup, put up in cans or casks. 
It is required to reach a certain density, 
which is measured by an instrument known 
as a “saccharometer.” 
Readers of The R. N.-Y. may be inter¬ 
ested to know that a very large percentage 
(about 90 per cent, I believe) of the world’s 
supply of that peculiar but useful metal, 
asbesos, is mined in this corner of the 
continent. There are some very beautiful 
but quiet Summer resorts in various parts 
of the Townships. In fact, the scenery all 
through the hill country is unsurpassed for 
its kind; wooded hills and green valleys, 
lakes, rivers and brooks, winding roads be¬ 
tween the mountains, shady village streets 
—all of these have a charm which any 
lover of nature will appreciate. The Sum¬ 
mers are warm, sometimes we think pretty 
hot, but the resident of New Jersey would 
probably think them fairly cool. Winter 
begins about the first of December, and 
Spring opens after the middle of March. 
We generally have enough snow for sleigh¬ 
ing for three months or more. The Win¬ 
ters are cold, the mercury sometimes drop¬ 
ping to 20° or 30° below zero at night; 
but there are many mild days, and seldom 
a day when it is unpleasant to be out. The 
boys and girls will all tell you that they 
like Winter better than Summer, because 
they can have so much more fun at that 
time. All Winter sports are very popular, 
and this is the time of year for amateur 
theatricals, dances and parties, while the 
more serious-minded can sit by the fireside 
and enjoy the latest literature. 
There are only a few large towns in 
this group of counties, but the smaller 
towns and villages are near together. All 
of them have long distance and local 
(farmers’) telephone service, and most of 
them have railway accommodation. Con¬ 
crete sidewalks and electric lights are in 
nearly every village, and many of the larger 
centers have water systems. There are 
no rural delivery routes, but the post offices 
are so near together, with two general 
malls a day in most of them, that there is 
little need of rural delivery. I suppose it 
iwill come in time, as it is in operation in 
other parts of the Dominion, but at present 
there is no agitation in that direction. 
Montreal, our nearest large city, is easily 
reached by rail from all quarters, while 
New York and Boston are at the end of 
only an eight or a ten-hour journey. 
c. s. MOORE. 
MORE MONEY 
GIVES 
MORE SATISFACTION. 
NO STOCK CAN THRIVE IF PESTERED 
WITH LICE,TICKS,MITES, FLEAS, 
VSCAB,MANGE,AND OTHER SKIN 
DISEASES. 
TO CLEAN OUT THESE 
PARASITES, GUARD AGAINST' 
CONTAGIOUS DISEASES, 
CLEANSE, PURIFY, AND 
DEODORIZE.USE 
Kreso 
Dip NS1 
BETTER THAN OTHERS,BECAUSE,IT IS 
STANDARDIZED, 
UNIFORM. DEPENDABLE. EFFICIENT. ONE 
GALLON OF KRESO DIP NO.I MAKES 60 
TO 100 GALLONS OF SOLUTION(DEPENDING 
UPON WHAT USE IS TO BE MADE OF IT.) 
A REAL NECESSITY ABOUT 
HORSES,CATTLE,SHEEP,SWINE, 
DOGS, GOATS AND POULTRY. 
FOR SALE BY ALL DRUGGISTS. 
WRITE FOR FREE CIRCULARS. ASK FOR LEAFLET 
DESCRIBING A NEW CEMENT HOG WALLOW IF YOU | 
ARE INTERESTED. 
PARKE,DAVIS 8tC0j 
DEPARTMENT OF ANIMAL 
INDUSTRY. 
DETROIT.MICH/ 
U.S.A. 
PAYS 
Steel Wheelsi 
That’s So! Hired hands are 
getting scarcer every day; 
but LOW DOWN STEEL 
WHEELS will help to take 
their place. Then, too, the 
sun don't affect a steel wheel 
like it does the best of hired 
help. More brain and less 
muscle nowadays. Cata¬ 
logue free to you. 
HAVANA METAL WHEEL CO. 
Box 17, Havana, Ill. 
AGENTS 100% PROFIT 
• Most perfect and val¬ 
uable Combination o f 
tools ever invented. Sells 
at sight to Farmers, 
_ Plumbers, Machinists. 
Automobile Owners, in stores and the home. 
„ _ 15 TOOLS IN 1 
Made of Drop Forged high grade carbon steel. Big snap for 
agonts. Low price. Splendid seller. Sample free to workers. 
THOMAS MFG. CO., 2865 Wayne St., Dayton, Ohio. 
A penny’s worth feeds 30 fowls one 
day. Sold on a written guarantee. 
Birds 
Bring Top Prices 
Blue-fleshed, wrinkle-skinned fowls sell slowly. The man 
who’s been up against a dull market with a poor “offering” 
knows that. How, then, shall we airways have “prime” fowls? 
Give Dr. Hess Poultry Pan-a-ce-a to the chicks as soon as they’re 
old enough to eat (a trifle mixed in soft feed) and continue until the 
fowls are fit to kill. Here’s the philosophy of the matter! Dr. Hess 
Poultry Pan-a-ce-a is a tonic. It is formulated by Dr. Hess (M. D., 
D. V. S.) from elements vvhich act beneficially on the digestive organs. 
Thus it helps the tiny chick and the growing fowl to use a greater pro 
portion of the food they eat and lay it on as flesh. For the same reason 
DR. HESS 
PnHij PAN-A-CE-A 
ettereg-frs. Less meat-scran milt f _ j ~ i 
fiC 
ma hIss e pou!ti y v Pan C n a re hess meat-scTIip inilk, wheat and corn goes to waste, when Dr. 
y ?i au l! l " c 5" a a re £ n ^ ar part of each day’s rations. “A poor ration well divested is 
bett f. r ‘ h v a “ W ration poorly digested.’’ This is the “Dr. Hess Idea” of feeding andthat 
11 ^ cho 1 era, U gapes,°etc. aPPy p0Ultrymen caa testify. Poultry Pan-a-ce-a curesYoup, 
lkihs K. -- 5 lbs. 60c; 12 lbs. $1.25; 251b. pail $2.50. 
“ U IUO. VUL, S.L, 1US, 04.£3, t>*> II/. 
Except m Canada and extreme West and South. 
DR. HESS & CLARK, Ashland, Ohio 
Send 2c for Dr. Hess k8 -page Poultry Book, free 
'VlO % 
D8 HESSSTOCK FC5D 
.gives the 
| s t o ckman 
. . „ ---and farmer 
a chance to increase profits without increasing outlay 
for hay or grain. It makes better digestion in farm 
100 lbs. $5.00. 25 lb. pail $1.60. Except in Canada and extreme West and South 
Smaller quantities at a slight advance 
Send 2c for Dr. Hess Stock Book, free. 
a nimals and thus increases the amount devoted to milk 
and flesh and lessens the amount wasted by non-assim- 
ilation. This is “The Dr. Hess Idea” of farm feeding. 
It has added fortunes to the profitsin the cattle industry. 
Dr. Hess Stock Food relieves minor stock ailments. 
INSTANT LOUSE KILLER KILLS LICE 
