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Li JlJL..%^lj NATURE STUDY OK STORIES IN AGRICULTURE MEMIiEKS OF THE STAFF r f The Ontariii .\j,-riciiltiiral C i^llof^-e, (uu'lph iTiii.isiii:i> ny TiiK nxT lA-ZO l>t:i:\!;TME.\T or .\<;n \n,:,„/,,, l),r,,„l„ icii.rrin-: r. /■hi: Pki I'linti NTEi) liv L. K. CAMKKOX I- to thr Kiii-< Mnsi K ^'■'•llfril M.ii.'st l.'^tv. CONTENTS 3 .liimoH MilU. M.A., LL.I>.. I'Ti-Hiilfiit. IiitriMliii'tiiiii A Hiimlful of Kaitli * .?. H. l<.-yii..l«lH, H.A., Prof, of I'liyHi.K. Till' Story of I'liint K.H.t« 1" Mi'l\itU-C'uiiimiiig, B.A.. B.S.A , AHWH-iuto I'lof. of AKririilt'ire. Till- Story of H ( iriiin of Wlii'nt Ifl <'. A. Ziivitz, U.S.A.. |)iicitor of Fii-ld Kxp*'rimfiil». 'I'lu' Story of ii l.oiit of Hrfiid '.iO Kolx'rt Hiircourt. lt,S..\., I'rof. of Cln-'iiiiNtry. Till- Story of till- YfiiHt I'laiit -•♦* 1'. (". HiirriH U.S.A.. D.P.H.. I'rof. of llii. ti-riology. Tlif Story of a I'oiiml of Hiitti'r 30 H. H. Uaii, U.S.A., I'rof. of Dairy Hu»l.ainlry. The Storv of tin- t'aliliagi' Huttcrlly 37 \V. Loclilinul. IJ.A , M.S.. I'rof. of Uiology, ■riH- Story of tho Uw» ■<•* H. I{. KoWNonii'. Leiturer in Apiculture. Till- Story of tlif Hinls 48 M. W. Uoiu-rty. U.S.A., M.A., Associate I'rof. of Biology. r>A The Story of an .■\|)ple H. L. Hutt, B.S.A. , I'rof. of Horiiulture. Tlie Story of Sugar W. 1'. (iainlile, B.S..A., .V«»oeiate I'rof. of (iiemistry. The Story of an Kgg Tile Storv of Wool \V. H. Crahain, B.S.A., f^eeturer oi\ I'oultry. and "J.") ai'c from diawings loaned liy 77(f Wnkhj Slur, Montreal. WAUWK K IIKOS' .V KITTKIt, Printirs, Tiinnit". [-'I BULLETIN 1 24. _ „ ^ . MOBMBEB. 1802 Ontano Agricultural College and Experimental Farm. NATURE STUDY. Jamks Mills. .M..\.. 1,1,. J). n^^u^y tirJJ'S,- -'^-^S^;;;ichtHe, Uo no. ... .„, h... '"seance, many intclliK'ont Ui vidi 'l u "'>"""''"- 'Hierc aro. lor olm trees all their livc^s. and th ' ! i, |J^^^^^^ ""'r 'T^'iT^ '" -'' -'^1 j,'eneral appearance of these two' k d ,, \' '' ' ' '"'^^ ''"'^'^' '"■ -""^ the other. They have -oAllltli:^;,- ;';;j-:;;si;'; ^ Kl "liiit ine, urr tli<«c them their .^lor. ma;ki; l'.^ o';?; , ^ Vhi^^^ '"^"'^'^'^^ ^^^' any H^ and':^:^^;^.^:!^.;:;:? rT T ^- ---- - taste, or smell from da to St o,H^ '^'> '^'""^ ''t, -' observing, closely, .nd so 1;:^, a tSe nt' '''•' "'■'>' '"^"''■^ f,«^i ail the pleasure possible out (3 I ivo heard most of d especi- hanJle, the habit of their NurrounUin^M in lite, anU find their daily diitivN less irksome, and (gather information that will he helpful to them in overcoming difticiilticN and in working for a nhare of the ntfccsMHriex, comfortH, and luxurieN o( life. The materials for nature study are everywhere, the soil, the plant, and the animal ; and the judicious study of soils and soil formation, or useful and troublesome plants, or noxious and beneficial insects — first, as objects of" beauty i>r interest in themselve and afterwards as thing's which are useful or troublesome to man- opens up a field o( unendin^r pleasure and profit to the average boy or ^\r\. The eyes, ears, and other organs of sense in children are wide awake and keenly attentive ; and the one thin^' needed is nature-lovin^', well- trained, competent teachers in the Public Schools, to direct and develop the love for natural objects which is so strong' from infancy to tiltelve or fourteen years of u^e. One of the best aids -in fad the ever-necessary handmaid — of nature study is drawinjf. Nothing' contributes more to exact and reli- able information, say in the study of plants and insects, than an attempt to draw he tontimialN ri.h. »>"•>,' and hrushinK, swcopinci and dus„„>:,OK;etrid of i,. \V\. should •^•^ .very ^Had never to hear of it ajfain. I »iinc\ I hear manv hovs and cirls savM,^ this when they see '.he title of this story ol mine. Hut stav ! I said /I'//-///, and what you sav is ahout /),r/ l-.arlh ,s very ^rpod ,» //, //,„,.. but „«/ '' /AM/rr.,tisdirt. |, is out oMts place when it ,s on your hands or shoes or clothes. Then it annovs vou and .^o>. call it bad ..arnes. " Theri are other thniffs besides earth that some- ••mcs n^-i out of place and are called had names. | have heard it said that ^i.',v hi>\«ttiic Mi'k Kralna nt nwi « iilw«. htickwarjN over thiN IiimI, preMin^ piliKhtly upon ii, anJ tap a^uin, until nomort' will round up. Then look cloxcly at the littk hcapn and the Hcattcred partH. The hvapn firwt formvd »'v made of noil fine un flour. Thtf next lot of heapn have litlU' gntim like (franulaled '.ijjar. The part Mcattercd aK>ut \% Hand and lump<«. The nand i?» month clear and white, xome of the f^raiuM npark- intf in the sun likediamondN The lumpit, perhaps, are made of small- er grains iituck tO);ether, and do not look clean-cut and white like the stand. Sand, aH you well know, Ih nothing; hut Nmall hit.s of nick. Now, if you hold the little heaps so that the sun shines upon them, you may itee, if your eyes are sharp, very small rock-bits amon^ these too. In fact, a larjje part of all soil is rock. When you come to know >feolo>;y, you will learn how this rock became broken down into such small bits to make soil. But for the present we are interested in knowing that the Moil contains rock-bits ol man\ different sizes. The Son. and thk Trkk. " But," you say, *' many soils are quite dark in color, while most of this sanil is clear and while ; There must be somethin}; else in soils besides sand grains, or it would not be so dark." (Juite true ; and now wc shall see what this is. tiet from the woods, under last year's leaves, some black mold : and after it has become dried, treat it as you did the sample of earth. \\^\\ will find much the same separation as before ; but on looking closely at the heaps and scattered grains of the mold, you will find twi> important differences : First, the sep.irate ^frains, bij,' and little, instead of bein;,' white as the sand j^rains were, are all brown or black. Secondly, instead ^■^i looking; like ro( k, these, especially the coarser ones, look like hits of wood. aj;o, before the white man c;;me to tanada, even man hunted over these hills and plains, the j,'row upon the soil. ^ oar aftei >car, as the Kiu 4 SliDMilll! till' linrt» tli:it the tri<'» liavt' ^\\v\\ ti) the Mill. •ear I^onj; before the trees bej^aii to trees jjrew bijfjjer tliey drew water and food more and more, from the soil. The trees were wise, however, and knew that, al- thou>,'h the r.iin that fell mij,'ht keep up the supply o'i water that they needed, yet thrto was nothing to replace the food they took from the soil, unless they did it themselves. So they a^'reed to jfive back to the soil as much food as they took from it. Every year, the maples and the o.iks and the beeches dropped their leaves to ihc (fround. E furely all thcne thin.; t^v \ ?J ! '"'7 '•nroadinjf « ij,. into the lorm of m.Hh.r I .. .V •**•*"•." "^ "■^•^'«. rotted «n d he Slowlv hut »»»» into the lorm of mother KaVn,' '"S'Z/T" T.'"^ ""^' n'-*d». common in forenis. wa« m.ul" '* ""' '""'^' «'''^'' >*hi find mo J:i.::;;;;^st:?Xhr ;imir;;':'" •;'"' t"'^*' '^ ^-'<- •« '^ .»- Hre dark. The *" '^"" "'^ *'''' "'"'• ""^ ^" "earh all the be.. soJU virjfin Moil of Canada, that ix, the Noil before it was cultivated or cropped, wore a thick coat of rich brown mold over the Nand jfrainu beK.\'. . Throujfh many years of plowinjf and cul. tivatinjf. thexe two parts—the humus and the . - e amined. Wood an J leaves are not the only sources ofhumus. Straw, root clov th fi h THE ,. „ „.u a dry hot sum- merday. In the fields, the corn hi'n^^lir;!;'"".''^" "^vr^' "-"p ■"'d 'i»vic ■X l|;n *,i|. bent their head^ There had be :^i0^\:^-' • A AM ,1:,-. ,;»,,„„ s„i,. ""■"''"^ '■' •' "-. ...:u-,e„,.„„ In the j,'arden.s, the (louers I'ld had hardly strcMj,'th en no rain for many d little to dnnk but the dew th they were all very thirst enou^rh to put forth their buds md the plants had had vcrv It j,'athered on their I That nijjht the rain fell n a I i^'aves at nij,'ht. Sv g-ardens. On the steep hillsides it fell onjf, hea\ v show er, upon the fields 'ind ran don n in torre and Ills to the i h river below. Upon the gravelly knolls it fell, and trickled quickly down, down, deep into the ground among the gravels and coarse soil-grains, and most of it was soon out of sight and out of reach. It fell, too, upon the clay field, where the soil-grains were all so small and close together that the rain could not find a way between them, and so the rain stood, like little ponds and rivers, in the pits and ruts over the field. Lastly it fell upon good soil, and slowly it soaked away down to the roots of the clover and the corn and the flowers, and down past the roots to a safe storehouse below. Next morning what a change ! Kven the crops on the hillside and on the gravelly knolls looked fresh and bright. They had kept enough of the rain for one good drink at any rate. On the clay field, the clover stood in danger of having too much of a good thing, for little patches of water were still to be seen here and there. The good soil seemed almost dry again. The corn leaves had straightened out. and every pUnt in the field was holding its head up straight and strong. ~ A few days later, and again great changes. The hillside and the gravel patch were in as bad plight as ever, — dry and parched. The wet clay soil, in the hot sun, had dried and baked and cracked, squeezing and breaking the tender roots. The heavy rain and the hot sun had done bad things for this soil, and for its litttle nursling plants. But on the good soil, the crops had flourished ever since the rain. As soon as the plant roots and the sun had drunk up the moisture at the surface of the ground, the roots sent to the store- house below the message for more water. The ready soil-grains below the roots began to hand the water from one to another up through two, three, and four feet, to keep the roots supplied with plenty to drink. And so, while the ground above was dry and dusty, the rain that had fallen into the good soil many days before, was still kept on tap, and handed out from below when called for. Thk Soil. .\\n THE Sredling. In every seed there is a possible plant, which will produce many other seeds, food for man or beast. But before the plant can come to life, the seed must be placed in earth. What sort of earth bed does the seed like best ? Soft, and moist, and warm. Soft, that is, free of lumps, and fine, and mellow, so that the earth may lie snug and close to the seed ; moist, so that the seed may swell and burst, and set the young plant free ; warm, so that the little plant may be nursed into life. Imagine now, the little seedling just peeping above ground, and Kilt, "i The Soil and the Seedliiiii. 'The earth all almitt tiie rnotR lieeonies a lu'ene of lift' an . r f " ''' "'''^^ "^'•^ ""'•'*"">,' and activity. Whe.\i^'^J^' ::^'l-^f^^"^'% \ >^<^--- of lift little creature, the sand irr, ins h'.,^l^/;rV'^ " "* " 'hirstv to another till it reached thtlite r S '"v "l!', ''^ "''^^"- ''■-" -"'«^ humus jrrains hand out a supolv f f{> „i "ater passes by. the The earth above the roots iV-dffill- l"'' ''•" " '"'^' "^^ ''■^'^'■ suns rays and handing i iownto'therLK'''vvf "\ "•■"•'.""; ^'^^^^"^ the try hard to tear the little planl o, t he s • ^^r "'^. '''"''" ^^''''- ""^ and hold them fast in thefr n i^ ' S, t'^''-*'"''""'^^'''"^: h'«rd to the roots with the roots; what it does Kout^V'-'V^'" '^l""^'^ "^"^ "" ^o do mind. Vet it is well to er^e.nber th.? ,h^ ' i- ",'' '^''■'*^'''^' often out of the frrass, and shrubr.nd re.V ' •"''^'"'"^"'^ ^"'^ the beautv of about below their roots. "''""' '" ^"■^'•■'^ P"'-^ ^""^ the earth TIr. tl'.we.s still failhf,,! to ll.o stt-.ns llieir folli.wsliip rem-H ; Hit- steti sail, fuithf.il to tl.er.mt, IliiU woiki-tli out of vii'w • An.l totlHTre tnie. ir,),-./s,ro,v/, Tlif ».i<»|..n ,,i,,„ . f th,. |.:ir-h sc;t:i-. THE STORV OF PLANT ROOTS. Professor Melvillk Cimming. n) Pull up a plant, and you will notice three distinct parts— the leaves, the stem, and roots. The stem and the leaves are the parts above the earth ; the roots, the part that is buried in the earth. To the farmer, the roots, being the part in the soil, are in many ways the most important part of the plant. Sometimes he grows such roots as turnips, car- rots, and beets for his own use. and then, of course, they are very important ; but even when he grows hay or wheat or corn, he can do so only by preparing a good soil in which the roots may grow. With all his intel- ligence he cannot affect the sunshine and the air which surrounds the stem and leaves ; but he can by good cultivation so improve the soil that the roots can de- velop in the very best way, and by improving the growth of the roots he can improve the growth of the 'iifJea^rs^i'„Tr^r."°;*'f P/"-'«, "^ /he plant. Since we are going to study the plant from the farmer's standpoint, we will dig down into the earth and see what we can ot the roots of plants What are the roots in the ground for ? Thev hold the plant in place. Have you ever walked against a heavv-blowing wind and felt its force, sometimes so strong that you could scarcely stand up ? If vou have, you can m part imagine the force with which the wind som'etimes blows agamst a tree that is ten or fifteen times as big as vou are. The roots of a large oak or maple or pine tree must be verv securely fixed in the ground to stand the great strain from such winds ; and although most ot the plants grown on the farm are verv much smaller than trees yet even they must be very securely held in the soil by their roots. Not only do roots serve as anchors, but also as the feeding and drinking organs of plants. Plants, as well as animals, must have food and water in order to live and grow ; but, unlike animals, thev have more than one mouth through which to take in food and drink. Bv means ot their roots they take in all the water thev need and all the food which the soil can give them. However, plants do not get a!! their food from the soil. Part of it they get from the air, and the leaves are the mouths for this food. It will be very interesting, a little further on, to see why these two feeding organs, the leaves and the roots, are so ditterently formed. Vet another purpose do roots serve in the life of some plants As you all know some plants, called annuals, live onlv one vear. Others, called biennials, live two years ; and still others, called perennials, live many years. Plants belonging to the last two classes must have some means of storing up tood for the winter months. Perennial plants, such as trees and shrubs, generally develop strong stems and branches and store up fo. d in them. Hut the stems and branches of biennials and l.o] any of these .n the fkll. you will notice Z Jit next the stem, they have a larjfe thickened mot rom which smaller roots hranch off. This K> L '^:f^"^^ Pf ' of the root is packed full ^jyfefJ^ "* ^'^^ •j;be used by the plant the nex ^k^m?f^ spnnK'. Often the farmer takes advantal'^ A of such plants and, instead of leavinjf the K roo s .n the earth for the plant's use^ex? S ';P""i!' P" I'* them up in the fall and uses them for himself or for his cattle. Many ►-itf. N. Ti„. r.,„Nof th,. ,„r. ?* >■"".• "^ doubt, have helped to eather -..!.«.... .ian,.eii„„. HI turnips, carrots, and beets. Some time These, then, are the three uses of roots • i Tn h„M »t, . place; 2. To absorb food and water- / To .'...t 7 ''^^''' ^he plant m for the future use of the plant '^' * storehouses of food not. hovvi»i'u,- • ...,.1 :r •.. "f a iKitato. . . -- ... .. ^"'' '"">' """^^ not be.u- these buds or leaves, 'and th:^ ^eve st^r^t th JixH T^J^ c. ed'^TuSe" ?"'"•• •'>' ^^""^" ^'"^■^^•" =' ^--'^ "'• the":; ^':. ^i' caned a tuber, hxamine in the same way the Canadian thistle, and couch •i a I Kitf. 1(1. Show ilia: tin- tiilH-rs arisinc from tlie Htciii anil i|iiitf (listiiirt from the roots of thi' )iotuto plant. 12 or witch j^rass, and see if all the under^'rouncl parts of these are roots or \f some of them are >tems. Vou have all tried to pull plants out of the {ground ; and in doinj; so, you have noticed that some pull up quite easily and others with much difficulty. Pull up, for example, a corn plant or an oat plant and then pull up a hurdock or a clover plant. Why is it so much easier to pull up the corn or oat plant than the burdock or clover plant ? If you will dig- down into the earth you will see that the clover and burdock '.' •. plants have a long main root extend- V > ing deep down into the earth, and that '-'■■( other smaller roots branch off from this V:r'x at different depths and extend out into ''^Xif^ '->: the earth in all directions, whereas the ^'fc^'>:;- oat and corn plants have no such main root, having only the smaller roots ex- tending out from the base of the stem. Hence the oat and corn plants are much more shallow-rooted than the clover or burdock. If you will pull up a number of plants you will find some like the corn and others like the burdock or clover, some with very deep and others with very shallow roots. This is one of the many reasons why a good farmer grows different crops and not always the same crops, or, as it is called, follows a " rotation ot crops " on the same field from year to year. One year he may grow deep-rooted plants, and these will feed upon the food that is deep down in the earth, and the next year he will grow more shallow- rooted plants, which will feed in another part of the soil; and thus the plants are not so likely to use up all the food from any one part of the soil. This main root, which you noticed in the clover or burdock is called the primary root. The smaller roots growing from the primary root are called second- ary roots These in turn may branch, producing third or tertiary roots, and so on until the whole root system of the plant is formed. When the primary root is \ ery much larger than the secondary roots, as we have already seen in the beet, carrot, turnip, and dande'ion, it is called the tap root. In the case of the corn or oat plant, you will not have noticed any primary roots. As a matter of fact, if vou were Fi>f. 11. Showiim root s\sti-in of rlovir iiiiil lats. Niiif tlic iiiuiri root of lilt' clover e\ti-ii(lin^ deep down into the siiil anil the HIiroiLs or more slial- low root> of the oat plant. •3 secondary roots spring nl^^a.^rthrb'r'^f /l"'' " '"'P'''"'' ''>• ent soils. Sow some beet seed in a ^^ \ha ts' ot '"' "'""''* '" '""■^•■- deeply loosened up. and notice hou much shore Lind ,t '7 '^'"" ^^''"' *'"-''^^" *■'■'"" «he same kind ot seed sown n, a deeply-loosened up so. Th^s^shows you why farn,ers in ^'rowinj, such'cr ,p; as beets, turnips, and carrots ainavs cultivate and loosen up the soil as deeply as possible. Again, trace out the roots of a plant, such as Hm • ^T" '"•'' '^'" '^''' "-emains'wet for a Ion.' .me ,n the sprmjf, and then do the same with a s>m,Iarfrn,ss plant j,auvvn in a soil that dries out - earher m the spring. Vou will find that the roots .^^ of the >,'ras^s t,.rown ,n the drier soil, have extended -^^^^r^-T^i* do«n much more deeply into the earth. The reason '''•' '"• '^""-"^-•-"ti.io,. »or this IS, that roots are no fonder of cold water to ""'" "' '""' verVnea^rhrsur^:; ""h/t'hTt" '" •? l^''^ " ^^* •^^'" '^-'^ '« "^P-ad out wat-ch the eff't when he d' v summ ')'' '''"'"' ''^•^^" "^^''P^' ^'^'- ■soil that was so wet w Us aw .? b ,^ . v"*- ' '''""'• '^^' ^'''"^ '^" '^e a"^.=i^;hf££iH^ is poor in plant food. '\Z':^ n^H'^ U:'l^:^ ^VV'f^'^'' branched very much more than in the noor snil Ti " "''' "^^ ■''^"' 'i=»ve Iar,.e amoiun of plant food in he\ ch s H-'ue vou " ''""''-" "'" '''' trvnij,r to make a lawn - If von h- T u . " .'■'^'' ''*''•"" P'-'^'P^*' l.a, ,„ „ vor, short lime, „„, more I . , a ve r " ,\ , i"-', """"'^ have become more olo.sely maf.ej .o^-elher, .nak"/, rme so'd »4 down 30 feet into the e.irth, and those of some trees 100 feet, you will quickly see that it is not very likely that you have ever seen all the roots of a plant, should grow ■ \ I J I tit. i I' Sliowiiiif mot hfiint on KrctiliiiK of u Ixaii |iluiit, (a) natural n|>|H.'aran<'v ; (h) some nia)(niHed. Mlii So if you would know all you could about them, you some plan's in your own rooms. Take some bean, pea, radish, or other seeds and place them between folds of moisteni' ' black cloth or flannel. Be sure to keep the cloth moist. In a few days the seed will have ger- minated and the stem and roots will each he an inch or two long. Now notice that, about a quarter of an inch from the tip the root is covered with a fringe of delicate whitish hairs. So delicate are the; that if you touch them you will destroy them. These are known as root hairs and they are the feeding organs of roots. It is very dif- ficult to see them in a plant pulled out of the soil, because they have been destroyed by the pulling out. However, if by the greatest care, you can pull out a plant without des- troying them you will find these little root hairs near the tips or new parts of all the roots. .As the roots grow, the root hairs keep falling oflF the older parts and new ones grow on the newer parts. Hence you will see that it is at the ends of their roots that plants take in food and water from the soil, and that the older parts merely serve to carry these up to the stem. How many of you have ever watered trees growing on your lawn or in the garden, and in doing so have poured the water just close to the trunk or stem of the tree where the old parts of the roots grow? If you have, do not forget the lesson you have just learned ; and the next time you water trees, pour the water a little further away from the stem or the trunk, so that it may quickly soak in to where the tips of the roots are growing. Take one of the little bean plants when the root is about ^ of an inch long, and make small marks upon the root bout I, 16 of an inch apart with a pen dipped in India ink. Wrap the bean in damp cotton wool, allowing the marked root to be free. Fill a small bottle with water and place over its mouth a piece ofcard board with a hole i-i, ,, <> m It. Hang the bean plant through this hole leaving the tin mnrksi.ntiieroot root free in the water. Allow it to grow in a dark place Ti,l'Knn™n',!,'l-ksaft'er two or three davs. Take it out and notice the position - ''»>>.. thus siio«injt of the marks on the roots. \o\\ will find that the marks " "^^""' " '"'""' • near the tip are now at unequal and greater distances apart, whereas those farther back are little changed in position. This shows vou that the region of growth is near the tip of the root. This is of great importance in the root growth of plants, because it gives the roots the power to push their way in and out among the particles of the soil. t :,. Hi .» would have the same trouble push.njj its wav throujh he he end I m > .T'' '"" "^ ''""''^ '"^''^^'^ ►'«^-'< ^^^n^ of '^0 o T*" '"T^'r'^^'' "'"' '"'^ '■^^"« «iP has a sor D.rt Jf L r- "• '■'""'* "'^'^'^ P'°''''^ the true livini,' Se P rticles'^? '"."Vr "<" P"^''in^. i„ and out amoi^ beinjfso nli.W h \ T^"-. >"" see. the little roots hv neuij, so p i.ible. bv havm^f their irrowini: reL'ions so nP.V Fi. .5. sh.>«i.. the t.p. and by havinjf these proteetin^^ cans *' :.!;;;or;r;:'-' •■"■« weii mted for ^.rowin^. "„ th.. "tii '^Ji- «i .f .J"'\ ^■'"■^'^""y lift a vouiifT whea or oMier plant from the dry earth, you will notice that each root e IS coated w.th particles of soil. These st ck c'lose v ,. the root, and it takes much shaking', and even wW, J' to remove all of them. Thus you sx^ hot closeK ro^' by means ot the.r fibrous branches and root h d ^ come .nto contact with the particles of the so hi • h c h 'llThe'To^J .h"' '•,""" ''''>''■'''■' -->■ chance t"^t all the food the so.l can pve them. and. besides, become so securely fastened in place that it is almost imposs b e o pull some plants out of the earth. \ou remember that .n the very Hrst part of our storv we uonJered i^n roo s should be so different from leaves, wh ch are I o 7 feedmjr organs of plants. \'ou see now tl a if rZ, ' u^re shaped like leases they could nc'ver "old "so clo ^ h^ to the particles of the soil. <^iosei\ Roots are certainly wonderfully adapted to their life in he so.l. and. althoujrh there are man' other intereM^nl' l.injrs xou mij,^ht learn about them, vet I think vou h.vt learned enough this time to mak; Vou take a' gr e a te merest m even such things as roots i and. I hopt a f, o make you take a greater interest in the wav in which tarme.s prepare the soil for the roots to -^rovv yVfi. I«i. A >oiintr 11 illirmw licit |il,iiit pnll.'il mil ct i|i-\ liirth to »||ii« IkivV iiifiiii.itily tin- riiolM ill I- 11 11 til it Willi I lie |iiirnil(«rif «oil. in. THK STORY OF A GRAIN OK WHEAT. C. A. Zavitz, B.S.A. A jjram of w heat is very imal!. It is much smaller than the smallest clay marb' • that I ever made or that I ever saw. In fact it is so small that a I . int is able to carry it from one place to another. Boy and ^irls greatly enjoy making clay marbles. They can become very much in- terested also in trying to make grains of wheat out of clay and water. Even with thj greatest of care and the best of success, however, onlv artificial grains o( wheat can be made in this way. No person, either ^ — £y^s:-. Sa.se CroM x^t'tiori. Kijf. 17. Ilai'kvieu. Front view. young or'old, can make a real grain of wheat ; yet a real w heat grain is of much greater value and is of far greater interest for the boys and the girls to examine and to study than even the prettiest .irtificial grain of wheat which was ever made, .\llow me to tell you a few of the many interesting things about a genuine living grain of wheat. An average grain of wheat is about one-quarter of an inch in length, and one-half as wide as it is long. The hairy end is know.) as the brush and the opposite end is usually called the base. .Mong the front side is a well defined crease or furrow extending the entire length of the grain. This crease should be narrow and not very deep. The portion on either side of the crease is called the bosom, which should be large, plump, and rather smooth. The backs of some grains are curved and those of others are actually humped Most grains have a slightly wavy appearance along the central part of the bacK, but some are so plump that the wavy appearance is scarcely noticeable. There is still another part to be mentioned, and that is the rough portion near the base and at the back oi the grain. This is the covering to the embryo, or germ, or seed proper. The embryo itself can be readily "pnmtiin.', foni examined if you first soak the grain of wheat in w.iter for about a day, and then carefully remove this covering. .\ grain of wheat is made up of three principal parts, the bran, or skin; the endosperm, or flour; and the embryo, or germ. The grain should be plump, the skin thin and nearly smooth, and the germ fairlv prominent. Itack \ k'W. nf whtat . ill ;:roitn(l. »7 lies il^'^'Kct'^ihT't';'' *';'"''^'" •'«•■''!" '"^hcat and a marble of clav S.r W^^^^^^^ ' " J'-J- ^-^'"^i'i*'". it is simply MtcpniK. When ,t ,s placed .n the »,'ron.ul at tlio ri^'ht season ot the year and surrounded xvitli the proper amount of moisture, heat, and air. it soon awakens. A .rreat chan^'e takes place in ;, very short time. The j,'r;iin ot ililT. Tfiit >i/.v, nim- ila.v«iifti rplaiitiii.;. Kiii. ■■". Voiin : |>lant nt uhi attir pliritiiii;. ill, lllilllll, ,|:n. absorbs water, the embryo swells and he-ins to j,^row. .-.nd in a few d-,vs a younj,' plant is produced. ^^^ ''''•''' h. j,rr.„n. As soon, however, as it sends its roots into the soil •.„ Vl ,1 k.ives into the air. it obt.-.ins its food fron, outside sou ce' Tl k 1 , ! fibrous roots j,.et food from tl e soil in the form of iiuuids • nd he , n ieax-es j,ret (ood from the air in the form oi' -ases w" , ,h nf,T conditions, the plant makes a wonderful .'rowTh ; and as in %'^sTs' we observe the formation of several lon.^? slende . upr^^t stems wth a very MUerestin^. and peculiarly arran.^ed head Jn t'h.N p of "ic '^^ |8 An avcFHtfe head of wheat iii abt>iit three and u half inches in lenjjth. It is made up of a lar^je number of spikelets which are arrunjfed alter, nately alonjf the .stalk. Kach spikelet usually contains three flowers. The flower is small and is enclosed by two fjlumes, which after- wards form the chaff. Tliese jflumes are sometimes blunt and sometimes elon^jated into awns or beards. The very interesting little flower, theretore, cannot be seen except bv opening' up the ylumes, which Kiu. S|iili('li't ci( Hill at. Whi'ttl HiiwiT. Siili' can be readily done by me.tns of a sh..rp knife or ji pin. A small maffnifyinj; ),'lass will >frcatly help in examining' the various parts of the flower. The flower produces the seed which at first is very small, but which ),'rows rapidly and ripens in three or four weeks after the formation of the flower. As the grain ripens, the leaves turn brown and wither, the stems or straws change to a green or lightish yellow Kitf. -.'i. nia.io(«iiiat.iii»tii nil color, and the glumes become dry and harsh. brom the one seed which was planted, we have obtained a well ripened plant, which is ready to be cut, harvested, and threshed, and will furnish us with straw, chaff, and grain, all of which are useful. I have touched on only a leiv of the points in connection with the life history i.->( the wheat. The gernvnation of the seed ; the feeding of the plant ; the growth of the leaf, the stem, and the head ; the arrange- ment of the flower ; the prodi .tion of the grain, are all subjects which are very interest ing and worthy of a person's close attention and careful study. In view of the importance of the wheat crop, a large amount of experimental work has been done at the Ontario Agricultural College in order to glean information which may be of value in increa.s- ing both the yield and the quality of the wh.-at of Ontario. The results of these experiments have been published in bul tins which have been Kin. 'Si. A llisul..l«hial(li»iil tilintotliift' |iart»: (al ilii' ).rruiii>: |l>) till- >hair, anil (c( the rtiitrc >ttm. »9 diHtribiittfil ,mon»f the farmer*, from time to time. rnwardn of ,.« varieties o, wheat have bee., ,.row., side b> .ide o„ theTo e^e pl.nH These var.et.es possess ,na.,y variations. a.,d mav be classirly'aXord' .n»r to the t.me of sowi.,^^ as fall a..d sprink' ; a.Urdi.L' to thJ Mtructure of the ehaff. as bearded a.ul bald ; ae.^r I, ^^ .rih . co, " pos.t.on ol the ^nun as hard and soft ; and according ,o tt- o lor o he K'ra.n as red and uh.te. The.e are other dassifuations also K ' ones here mentioned are the most conmion. iVrtain variet es ,. u h "! d"t!;::r;y£*''^' "sii ^'^r' '^'^ ^^n--' p - • ioiie".;'!,; ; ::: uuttion of br. I'thers (or macaro . , and s|in ,„.i..rs for n.wtr» w. .. •. breakfast foods, etc. For makin.^ .Kn.r. Knn tt r 7 J'lu .! a.^^" h^ wh.te wheats are used ; but for th. other three purpose th" white wheats are used almost entireix. i i ^. •"»• wniit For the very best results ii, .rop production, a selection of the most desirable plants from a rteld of the best variel v of wheat should he V 1- wTJ ,' ""T' r^''"""^ •■'■r •''^•'•^' f^''""^- "-'^' •^"' 'h^- full -devvloped" well matured, plump, sound K'rains should be us.J (or sowin s w ."^ hj obect of producing jrra,,, of hi^'h .,ualitv to be used (V -ed in le following,' year. en in me As we ),'rasp the meaninj; of the little verse '• l.iiiliclri.p. ..| H.itir. I.illli' .'mill. "( ..iiiil. .Miilii' Ihi' niitflitv ...liin Ami the liiaiilfoii. '•ml." we c.-in better realize how it is that the littU- j,rains of wheat make un the wor d s production or about two and a half billion bushels, or o( Ont Tri A production of about twenty.(ive million bushels annu.-.llv un no one despise the little j^rain of wheat, but raihor let exervone THi; STORV OF A LOW- 0\- HRKAI). I'.wry OIK' han seen iiiul haiulled ii jfrain of wheat. Kach liulc j»raiii \% a storc-hoiisc tillvil as lull as it can be. In oaili o»' llusc little store- houses is everything: thai is neeileil to make oiir holies j;row . Some parts are useful in making; Ktne. some in t'orminj,' Hesh, ami some in forminj; fat, while others are useful in keepinp; up the heat o( the bodv. and in H'ntnU! us power to wall, and run. Kaeh jrrain of wheat eontai'ns everv- thinj; that is necessary for all these dilferent purposes. This is one reason why wheat is worth so much money and whv we j,'row so much of it. The p.'ople over in l-iuKland do not 'j,'row enouj^h wheat for their own use ; so we jfrow some for them and send it across the ocean in hii/ shiploads While we use a lar^'e amount of wheat, we i.\o utM like to eat it luitil it has been (.ground and made into (lour. Lonj,' n^o, when people first be>,'an to ji^rind wheat, they crushed it be ween any two llat slt>nes that h.tppened to be near at hand. A little latter they kept two flat stones specially for the pur- pose, one of which was fixed iii the >,'roinid while the other was turne-: oi' it .Meliiods of ),'rindinji: '•' pioiK-er days art illusini' -d in Kif,'. .?<). When tre:ulmills, windmills, and, later, water-wheels came intv^ use, the j,'rindinfif was done at mills by men who understood how it , should be done. Mut in all these wavs of >,'rindin>,', all the dirt'ereni parts of the wheat were left to),'ether in •• tUnir. Later, the millers found a method of -.iion^' out the coarser parts. The lirindinj.,' of the >,'rain and the siftinj,' of the flour h.i\c >;raduall\ been improved, until to-day we have mills covering; acres of j^round, and makinj,' thousands of barrels of flour each Ki. -'I I, m^iiM.i nu ;i.,„ „, day. In these mills, ihev are able to separate lUi ii.iiroii, .,11.; 1.1 ::,ii„ .i ''i>- uillerent parts of the wheat, and can make !;:;;!:;is,tn ;:■::';:,:'''■'• ^''\: ^^^ '"'•"> ^i'^^rent ^^rades of tiour. > ou naturally ask : What is the difference between their various tirades of flour? Are thev not all made from fhe same wheat y \os, ihey are ; but to i-nderstaiul the difference, we sh.ijl have to learn sonKthiiit,-- about the different parts of a wheat j,'rain. If we cut :i wheat ^in'm throiij^h from end to eiui. ;iiul place it, properly prepared, under a microscope, which is a wonderful instrument thiit makes thin),'^ ],,ok larj, >r n.an they really are. we shall see some- thing; like that shoun in Fi^. ..4. |f „e were to cut the wheat crosswise, it w oukl appear ;is in I'ij;. j;^. .\round the outside of the ^'rain. as you see in the picture, there arc several thin co\ erinj^'s. rnderneath these, there is a row of cells tii/htlv it ^ ! I (utrl Ml till' ttliial liKii Mill m( nhl.ll : l;il null' II- ; III >;iiil.'-|n nil. thi iihi'li till Hniir i- \ |..iil ul I 111' -I. Ill 111 iiMiii' liiulil\ iiiumiiil.il most important ; lor the ohjcii of milliiij^' is to separate the endosperm from the rest of the jfrain and j^'riixl it ti> Hour. In the roller-proiess mills of to-day, the wheal usually passes throuijrh six pairs of n.ilers before the j,'rindinj: is eompleled. Iii the lirsi. the miller seeks just to break the >,'rain into pieees. After sifting;, the coarse parts, tailed the " tailin),'s". are passed >n to the next pair of rollers, where the} are llaftvued, iiul some oi'lhe lloury subslaiiee j^round otVof them, I'his is .ilso sifted, and the tailinj,'s passed on to the next rollers where the Hour is removed. M'terihe wheat has passed throui,'h all the rollers in this way, the Hat from tlour, and are classed .is .iran. Kij,'ure .»fi is a picture ol a piece or " Mii/f " itj hniii. In all such meth- ods of !,Mindinj,' wheat, the centre part is rubbed otf first ; and, beinj,' free from brai particles, it makes very whit.- Hour. This forms the ffrade i>f tlour known as "patent." That j,'ot by i^rindiiij,' cU^ser to the bran is kiuiwn as tlie "baker's" jjrades. .Still closer j^'riiuiini,' forms icd pieces are almost entirelv free •J ■_!.. A .rn- ..•.•11.111 ..( u |.ii t l.riiii : mi ,.iiir I'l!!,- 1,1 111.. »|„:,l • (I.) a|n,|,,|„. ,-,.||. ; ,,., ii.l.,.|., in, S..I1.. ili.ii III.. ■•ii.|...|«ii„ |,u, ii.ii li,., i: ill -r.iiiiiil ..IT ti..iii ihi- liriiii. the low fjrades oi Hour, tienerally speakinj,', the more bran particles there are in the llour, the lower it is j,'raded. The outer part of the wheat, nearly all oi which ,1,'oes into the br.iii, contains much more bone making' material than the Hour. Hecausc of this, some s.iy th.it the "patent" and "bilker's" t,aades of Hour arv not so good as the Hour made b\ the old stone process The (iraham Hour is supposed to be all ot tin. 22 1 1: uhe:it ground into flour ; but it is hard to j,'rind the bran so line that it will not have a bad eftect on mans dijrestive svstem. To overcome this, there has been invented a machine which peels oil' the outer coat o( the vheat frrain. I he remainder is jrround, and is known as " entire wheat ..our. Sucli flour ,s always dark in color, because the j,a-m is .rround with It ; but It contains more bone and tat producini,' material than flour made in any other wav. It is very difliculi to determine the exact qualitv of aflour ; but there are certain j.eneral rules by which a j^ood bread 'flour mav be iudired quickly. It should be white with a faint yellow tinf,^e. and it' should fall oosely apart in the hand after beinj,^ pressed. When put between the tee h. 't should "crunch - a little ; or when rubbed between the finLrers. It should be shjrhtly KHitty. .As flour is prepared, possiblv there is no onJ point which determines its quality .so much as the amount of trluten it CO nt,-.,ns. Some one asks : " What is f,rluten ? " Have vou ever made -l,iKH<'> .it liiiiiil niiiili- fniiM imii iu;,i «,ML.'ht>..fH.Mir: 1. I'nnn MuTiitnl.a «I„mi ; ■_'. lY,,,,. \ViI,| i.OM-,. wheal : :i. Fmipi Mirhi-iiii .Miil..r »li,,il. trum by chewm- u heat H Nearly all children in the countrv h e The pmmy part is -huen. If you have ever tried to make -urn from oats >r'^-''''''rr-''"i"-'^''' ^''Y *"''"^'''= '''^''■""^^' ^''^'■^^" .i,'rains' do not contain j,'lutui. It is because wheat contains this substance that it is so much ■•sed for bread-maklni,^ If you take a little flour ai.d add enou-h water o make It uito a stifl dou-h, and allow it to stand for an hour, and then take It between y.n.r fin-ers and knead t in water, vou will see the water -et white with the starch that is separating tVom the dou-h. Continue the washm^^ until the starch is all removed. What remains IS j,^luten. Notice how touj,'-h and elastic it i Some varieties oi wheat contain more -luten than others. There is also a jrreat difference in the quality of -lutens : some are tou^h and 23 M ''The a.h^'^' u-^r' ''■''''''''' ' ^^^'^^•'■^ •■"■«■■ -^f"' ''"J '^'•eak when pulleu. 1 he wheat which contains the most Hiiten of -i .r,„vi / da^c ,ualhy. u^ll make the best Hour^tvIrtt-m^U .^Fo "K km" 'a F^rWhe::;'" 't ^^r^ ^^''^"'^ •"■^ usuaHyU-tter tha. thct^ tC kinds o wL7%Ii I- "\''"u' ''""^ ^ "^^"'- ^^••■''^ •"'«^^" fr"" WiM r , u *^ '^.'i'>>'''" -^nil^er, one of our best winter varieties • Wild Goose, a very hard Sprinj- varietv ; and Manitoba. No I rd' rhes^flours were made into bread and a loaf of "..d/ Km wJ^W K-raphed. The same weij,'ht of tloiir was used for each loaf. h'jii. 27 shows the difference in si/e cf the loaves. Mani- toba (lour made the Iarj,rest loaf, because it contained more and better j,'!uten than the others. Millers call a tlour which contains j^^ood ^^fc.. - • . -.' ——-'-* JS-» -jri^^« k'liiten. " stronJ,^" /_ ^^g^lg^gll^^^^ll^^^l^^lgj^im^^^ and one "" tains poor j,dulen. " weak." Now that we have learned something- vo^ w ...„ 1 . . about flour, let us is m .?,•'?" i^'^V'T^"""- ■■'*'''^" "^^' '^'■''"''^^^ "'■■'» t^'ke place when it w II have noticed how hard it is to f,'el the tlour all wet. That is because the tlour is so verv fine One of the main objects of makin- the flour into bread before it is eaten is to separate these fine particles, so that the di-estive fluids of the stomach may more easilv mix with them. The bilker commences by mixinj^- the tlour with water. He also puts in yeast, or somethim,-- which will produce the same eflects. and mixes it ill to.rether so thoroughly that the w.iter and veast come into contact with eacl. little particle of flour. When the paste, or doui,rh, containini,-- veast, is set in a w.irm place, the yeast bei,nns'to""work," as we say, and the dous^h to "rise." The veast causes chan-es, one of the principal results of which IS the production of a t^as. This i,ms, in trvin.- to force Its nay tlirou-h the doii-h. comes 'into contact with the tou-h elastic j,rU„e„ which spreads out and holds the gas in so as to form little bubbles, and thus causes the dough to rise In ;s;tS;HSC:SHSEiSS'"'-'=''^^ •-!'. I...iit ..I l.ri'icl tiiaii.' fn'li nnal Hour, 24 this way, the fine particles of flour are separated from one another. The touffher and more elastic the gluten, the better the douifh will rise and the lighter the bread will be. This is where jfood gluten is valuable. Fake a slice of bread and examine it carefullv. Notice the little openings or holes in it. These little holes were formed bv the gas being held in by the gluten as just described. If too much yeast is added to the flour, too much gas will form, and the openings will be very large or the gas may even spread out the gluten so far that the walls of the bubbles^ will break. If the gluten is all or partly removed from the Hour, the dough will not rise, because there is nothing to keep the gas in, and we shall have a loaf like that shown in Fig. 28 and ay. .After the yeast has worked enough, the dough is put into a hot oven. Here the heat kills the yeast and causes the gas to expand and stretch out the walls ot the little bubbles, or pockets, which it formed between the particles ot dough, and changes some of the water into steam, thus raising the loaf still more. The heat on the outside of the loaf converts some ot the starch into dcxtnn, a gummy substance with a sweetish taste. This is v-hy the crust is sweeter and tougher than the centre of the loaf. The harder the loaf is baked, the darker the color, through the changing of some of this dextrin into caramel, which is a form of sugar. Some bakers moisten the top of the loaf with water, or water containing a little sugar, to develop caramel, and to give the loaf a darker and richer color. Both dextrin and caramel are soluble in water ; and, therefore, they are easily digested. This explains whv the crust of bread andtoast are sweeter than the soft interior of the loaf, and also why thev are more easilv digested. iig'l! «-. ^'i'4■ '■>'!. til I'icilnii- ilms i r J ^ THE STORY OF THE VEAST PLANT. Prokkssor F. C. Harrison-. VVe have all heard of yeast, hut perhaps, not verv many kiunv that yeast is a phmt- a very diflerent plant, however, from what we usuallv see. It has no stems, no leaves, and no roots ; it is not even i^reen- It IS so small that a sin>r!e plant cannot be seen bv the naked evl> In order to see it, we must use a powerful majfuifvinj,' "instrument, called a nitcroscope. If vve examined a yeast plant by means of a microscope, we should see that full ,,^rown plants were round, oxal. or ej,'K-shaped, and so small that 5 oooot them placed end to end would be about an inch iontr hi^ures 31 and .^2 will f,rive some idea of the shape of this plant, and con- \ey a hmt a.s to its size, as the illustrations are phototfraphs of veast plants maf,niihed 1000 times. ' • .>«-.im Most of us eat bread every day ; but only few of us stop to think that we are indebted to the yeast plant in a iarj^e measure for the flavour and dij,^estibility o» the "StaflF of Life. ' The baker kne.-.ds. or mixes, his Hour, water, and yeast and then leav es it in a warm pl;,ce. which favours the growth of the yeast. In a very short time, the vea.> • .oLrins to irrow by feeding,' upon the su},Mr in the flour, and in so doin- ch.mijes the s^ijrar into alcohol and a ^-.xs, commonly called carbonic acid L-as. which is tamihar to us all in j,Mnjrer ale and other aerated drinks. The pis formed from the decomposition of the suj^ar bv the veast plant in the doujfh. is unable to ^r.-t out. owinj,' to the stickv nature of the kneaded flour It is held in small bubbles, the form of which can be seen on looking' at a 1 lece of bread, the small holes being the spaces which are made by the gas bubbles in the dough. The heat in the oven acting upon these bubbles causes them to expand, or grow large, and thus pusnes the particles ot flour apart, so that the loaf when baked is much larger than the piece of dough before baking. The alcohol, a liquid formed, as stated above, bv the yeast plant acting upon the sugar in the flour, may be smelt, if an opening is made in the dough when it has risen ; but most of this substance is evaporated or driven .-.way. by the heat in baking, and onh a verv little of it is re- tamed in the bread. Thus we see that by the action of the veast the particles oi flour are divided and subdivided, giving a large surface for the digestive fluids to act upiiii when the bread is eaten ; ,ind for this reason. ' bread is more digestible than cakes made with baking powder or sour milk and soda. I he use ot yeast for making bread is verv old. We know that the Jews were acquainted with the use of " leaven." or veast ; for we read that Lot "did make them a feast and aid bake unleavened bread." And the use of yeast for making wine is even more ancient ; for we learn that Noah, the second father of mankind, planted a vinevard and mane w>ne. The Chinese also knew of the use of yeast for bread and wine making; for about the year 2000 B.C.Ching Noung. a Chinese philosopher. [ -'6 1 1 f I tauj;ht the Chinese th bread from wheat, and In th picked, are carried t the le process of wine mak c art of husbandry, and the method of wnu- from rice. mak "K UIJ' tht large Jfrape, called "must," toj^-elh o a suitable vessel and there pressed K'rapcs, as soon as thev are vat ; and the yeasts, wh ripe fruit, bcj^-in to (--ro er with the sk ich arc alwavs present Th ins, is then placed i e nnce of n a This production of itlcohol is e.lled th w, and in their growth produce alcohol on the surface of nearly over, the wine p th e second fermentat isses through a st e fir-t fcrmental d K^as on ; and when it is uin. and durinj,-- this time t1 hoiK, Th IS cas kt ■ai.ier inti> a cask to lermentation lasts for several tvoiirinj,' substa-.ces are formed which underj>-o months. aroma, or Imiuimt. to Ihewiii.. 'ii, > u- i • .- •••■—.■ i^m. mc Marley. yeast, and hops .are used in the irakinj,^ of beer The harley is allowed to j-erminate, or sprout in order to chan-e the starch of the kerne! of the barlev into suj/ar Ihis material, extracted 'bv mean's of un water, is the food in" which the yeast plant .irrows and produces alcohol and carbonic acid gas. Other substances are used to jrive flavor to the beer ; but the essential part o\ the maki - is the changing o\ the sugar solution into alcohol bv means ot the yeast plant. Special varieties ot veasts are used to make diHerent kinds of beer, as ale lager beer, etc. ; and, as in the case of wine, disease-producing veasts verv often appear and produce a cloudv, or ■ turbid, lupior, which is disliked l-v those ,, "I'll use such drinks. the \::z ^bntli/'r!;;: it''^^- -^ '^^"^'- -"- --• - -^^ f-t which shouU consist o'lvf'"'.''''''"'"^ "' '^'""P^''' ^"PP'^' ^^'" '"^^^^J. amount of carC us, ill ''T x ""^T"^.^'- substances, a certain n^ineral matter. ^ A^r"^ T^:^^'^:.:^^-^. ^^^^^ -^^' f^' cluce other yeasuplai'ts. >^-'^'-P'''"' ''^ '"^'^-^ '^^ live, grow, and pro- '■ -il. Full i:lM«ii i,Ms| l.l:,rit-.-ri.inv ., He.l. th,- i,a,un,l siz.. V,'i,' ^ r,;,V ' ,,, '' ""'""•'-I'art of tli,«iz.sli,,»ri h: 111,, ti.. 28 The yeast plant consists of a sinj^lc cell, which, at a certain sta^fc, sends out a bud from some part o( its surface, \\ hid. ■,'raduallv increases in si/e This bud may or may not remain attached to the parent stem. If it does so, and the old stem continues to send out more buds, a mass of cells is soon formed ; but. if each cell as it f,'ro\vs produces a bud, a lonj^ chain of cells is formed. I'nder certain conditions (moist surface, plentv c( air, f.ivorable temperature, and stronj,' cells), sm.ill round bodies from two to eijjht in number are formed inside the old cell, v.hich are called s/>on-s. These may remain dormant (that is quiet or .isleep) for a consider.ible lenjfth of time, but will ^'erminate when placed in suitable food. Thev ;ire usu;illy more resistant than the cells in the yrowinj,- condition'. iCven the lion, I iKMuli.iiiMliTs. Kmiii :• m ) sp,,!,. fll.'Ccll-. ti.nM;ttt"n. iiiicjriitici- iiia,\ l»f *i'i-fi in iiKi^t or ordinarx cell lives for a considerable len^Mh of time when it is kept dry ; and the dry ye:ist cakes, which are s.ild for hrcad-makintf purposes con- sist of dried yca^t cells mixed with starcli or s,Tound corn. There are several hundred varieties of the yeast plant, possessing; dirterent properties, as there are many varieties of apples ; and as some kinds of fruit are better than other kinds, so some varieties of vc.ist are more suitable for use than others. Veasts of ditTerent varinies are used in the manufacture of liquors, such as beer, whisky, wine, cider, etc.. and any of these yeasts could be used Ml bread makinj^ ; hut some would require twelve to fourteen hours to raise the douj^h to the same extent as another would in seven or eii,'ht hours. Fij,>-ure ,^3 shows that some varieties of yeast produce more ijas than others. Thus, the v;iriety in number i tube would be more a9 _J_ valiiHhIc fV say for the manul.utur. of •\vinc '"""''''■' '^"' '''^'''' P"rposos.- the flavour of ,1k- prodiat ,h .', !' ^ .''^^'' ;^"^^• "\'1"^-"-v of ,hc yeas, on •"''-■''• ;■■"■;"' "t:'li„„t .,,„,.,;,i , M„„, ,„,„,.,. .',■ "llll'l'I'lMi .Iaill,(illcn >.:„l, .7 " i'r(*\M'r\ M-.-i^r The injurious yeas.s aro also c|Mi,. numonn.s •' already snokon somethinj,'. Mrs. Black -and -White, known in hij,'her cow circles bv I lie name of .Mrs. Holstein- Kriesian, or Mrs. Holstein for short, said she considered that it was better to fjive a larj^e How o( milk, so as to have plenty of skim-milk for the calves and pif,'s, as well as what is used for buttermakinjj. , 1 • , Some of the other cows tluni^'-ht that there was too much to handle to j^ot a pound of butter from such nulk. .Mrs. Canadian said that some poor farmers could not raise enous,'-h teed to satisfy the ap- petite of the previous speaker, and she believed that a small cow. which is a snvill eater, is best for a poor man. .Mrs. Shorthorn, who also be- lonj^s to the hii,^li class in cow society, ari^ued in favor of the cow th;it j,'-ives milk to drink, and butler to eat ; and if not satisfied with that, her owner could turn her into beef. Some of the mem- bers remarked that combined ma- chines never work so well as special ones. Mrs. Ayrshire said that, as the discussion was on butter-making-, she had little to say, thoujrh some of her relations were just as trood for butter as anv cows. I 30] Fii.'. M. llolst.-iii. Kiu. Slmrtli. must t'lj- ■■«!. .Iir.iv. »'• -' Xt tlK- next tm-ctinc. " w;.> rosi.lvcd to di.s.-u.ss "toi-d- "'^' ,''"■ »^"»lor." and the onlv NVaker on this occ.ssion was «^l|^l Mrs. I.MK-ha.k. who h,d ;';''"v voars of oxpcricnce hro«sui>,r andmnnin^rj.round i"K in fence corne,> and alor.j,^ dnsiv nnd'Xl"'"- ""' '" "'""''• '"''' ^^"'- also tried these -K^v-tanKled feeds \.?1|'- '" ^'""'"'^'■- •'^''^" ''"■'^' seed meal, and the like, but her e^n.' , '''"^'^\ «'"'^'" "'--'I. co„o„- oqual tOf,n>od. sweet lu.,e trrass fn^T, .?L- ''" u*" "''" "'^■'■^' ''""' '"^"'i"k' short and somewhat drv. .h^ ndZT' 7 '""• ^^■''^'" "'^" ^'^='-"^ i^ sn.a!! c|uantitv of sweet ^ilal'e o- e . ' .'l'^^^^"''""" '^^'"^ '""' ^'•"'^. *"" a clover hay, s'weet siia.^e. m.- u'J.fs ^ ,r" ! '•"'"' ","^ ^'•"- '" -inter, foods for prodi.einj,^ huu.r. She\un.i,'ht hurt their eyes verv much, and //,rv 7t',v,. sv/n' //-,. .^ ,7/ ./ • ,'ht'H and morninjj's milkinj,'. They had also observed that whenever the Hired Man had to attend to them and do the milkinj,' at five o'clock in the morninff , he was usually in a bad temper. He pinched their teats, and sometimes hit them with the stool, which made them feel cross and they did not j;ive so much milk, nor did they put so much fat into it. Mrs. Holstein and .Mrs. .Ayrshire said, in' their case if they were not milked at reffu- lar hours and the same num- ber of hours apart, that the milk in their uuders hurt them, and they would enter a stronj; protesi a^'ainst the views expressed by the pre- vious speakers. When, how- ever, they >,'ave less than two gallons of milk a day, they said it did not make so much dilVerence to them about milk- iiifj exactly the same number of hours apart Mrs. Tidy-Cow said she would like to make a very strong,' com- j.laint aj,'ainst beinj,' milked in stables where the air was tout, where she could not keep herself clean, and ajj.iinst owners who made no etVorr to improve the cow-houses in winter. She ha'l found th.it it was better for the person, when milkinj,', to wipe the udder and te.its with a clean, damp cloth, before commencing,' to milk, .ind to milk with dry hands especiallv in winter. She believed in milkinj,' i|uijkly, milking' out clean, and kind treatment at all times, especially while milkinj,', as this caused the cow to (jfive more milk. Mrs. Cow-Curious would like to see a milk-sheet, sc.ite, and test- bottle in esery stable, so that she ci'i.UI see what her neijjchbors were doin^. All aj^reed that it would be excell- ent, if e.ich one could know how much milk and butter her iieij,'hbors jjave in a year. \ow that their curiosity was aroused, it was resolved to find out how their milk was made into butter ; and, if at all possible, they would ^o into their owner's dairy, and watch operations. No. 4. The next meetinj,-- v as held in Mrs. Busy's dairv, soon .after milkinj,' .As there were no ch.iirs suitable for the jjuests, each one stood on the floor of the dairy, beinji,'- careful not to ,t,'-et in the wav. It was also aj;ieed that lhe_\ talk very little during,' the visit to the dairv, but keep their eyes open and see what was done with the milk which was to be made into butler. Fl(!. 39.— Crfnm Strainer. .1.1 likcci buttt-r mado rrom'crcam set T'sh .llT ^■''''"'"^■'' '" "'oxisitors. from crci.n, raised on deep cans s. , i„ " ^T^' '•"•"^' •i'*^'^' it madj •U'th.n^^ but separator butler. So . I ,ree m''.r'i""^' ^*^'"^' *^""'^' '"'ve loss and her i,ei>;hbo noticed I, " ^"'ods uore in use. Mrs. (.uernsey and .Mrs. l" .nadi. , L^' , ' , '"''V"" •'""'^ •'-->. .Mis. bcc usethe milk tron, these eont.i.ll, '"•'"'?: ''"""' ""'' ^^'-T cans, globules (balls; which rise readiU 'he n IL V "'" 'V'" '"' K'ood-si.ed riu. throuK'h the separator, whie .... ""T "'^' '"''^•^'' «•"* all very >as. produci!,,. eenirit^^a Ih in^ rom7l' '' '' '""' """ ---"'^-^ heavier sk.m-milk is forced ,.. the oh. .' "r"""^"' '"^^•^•- 'he crc^.m comes tovvards the cent r^ Th '" ''"'''• •"'^' "'e lii^hter calves a.., pi^,. ,.,u „,e c.;; ' 'n^^^Z r'""'" ^''"-""'* ^ f^'^^- cooled to ...s de^^rees. The visitor .cecr I -^ "'''" ''^''"■^' '"■'^•'- '^^"'"♦f of K'ood flavor was added to the ere „ ' I, '^^""V''''"' '"'"* ^''''''re) producing' K^H,d flavor in the buUTp^^^^^ was W ,he purpose of tiK-n put ,„to a moderatelv warm pY'r,;'. '" " l'"^--- The cream was ripe and readv to churn. ' ^ '""' "^"'" ''■'>• «''en it would be .\fter apolojfizin.r ,;V the ,r. -L ' i ^ ""^"' '"^^ order (or thedav Boss and her nJi,hb:;r; wil:; ^ll^I^-h^^ll^l^,;!;- ^^^ switJh:cMSrS :nt;rS;;:;:.-"r>- V-- Ayrshire becan.e excited and Miss Jersey and M^ss Ciu^n ::;-:;i;;r.::r '^' '""^" '''' ^ ' "-'"- almost made her horns turn down. "' '"'^ ^^'^^''■^' '"ok which theci::;.^n;tn;;;:;j;r iixt;:;.::;^^,:'^ "■^' '^ '--. ready for market, Mrs. Musv went t .1, . . •^^par.itor cream was at.ons ; because, as she s id s ,,, ^"^V'T""^'^ '" '■"'-'' l'^-- ^MMa, - -^y to ^o to market in iht h^ h^ Ind'Vr",""'-^^' ">^' '^''''"'• N.s.tors were a nuisance !„ the d;,irv for i -v , """''■^- '^^■^i^'^-s. and were poking their .v,ses in,.; I^OJn'hin" ' "'"''>" '" "'^ •■-''^' '-.a:;d;;-e;S;x;;i;r':!;;;.:":'^-^^ ....-.,., an ,4,'et into the cre< ean dry cellar, or inilk-h 11. St h,. k, mi. in t MX to forty-eijrht in winter, th wentv-tour ho ouse, w here no h;id fl; ■Pt lone 'osen thecrea •y runnmjra thin-bladed k pans ;ire re;ulv t I'rs II) sum Ivors '"er, .uid thirtv- nif with a fii m. e ;irv)uiul tin. o cream (ski ,'er. Mrs. H (A rs. I.ine-Mack s.ud she had i'e i^f th This e pan to to loosen the ere th en held back with the knif rs. Husy explained that this w.-.sno't -a im. and that a knif • ■ aiw.iys seen this d of th e to allox e u;!s much hetti verv clea t i Til one n wav cream is the.i possible. pan, which prevents th MMiie skim-milk t e cream is 'uided into th e crear- e cre.im-can witii ckin_i,r to the ti o moisten the little Thi ^mi-milk as 'At thm pom. Mm. Brmdlc iiiierruptcU lo »hv that hHc hHd hIwhvh htfi. of u Mrainer >kimmer K-inK uiti>U lor liikitiK cream from pans but .'"'*» "tt"''«' •''«« " »^«"'*«'''' « «»''«^' of the crvam and wa» not ifinid .ticc. U are alwa) h learning: ! "). The shallow pan cream in then ^etn. aciv,| place until therein sufficient for a churninK. when it i» broujrht near the stove to ripen (nour) for twenty-four hourii. ,, .i,^'k"» '"' *^rt *■'""" «''''V.T""''> ""'>• ^' removed from either the top or the bottom of the cann. I he milk should be set for 12X034 hours in summer, and 34 to 36 in winter for the cream to rise on milk set I 'cep ^ cariH. Mr«. Busy aUo explained that it is necessary to coi.i the milk as rapidly as possible to 40 decrees, or not more than 4* decrees as soon as convenient after mi kinjj, bv usini; ice in the water. \nd, by the way, she said that every ,;erson who makes butter should use, not their fin^'er, but a jrood jjlass thermome- ter to find the temperature. The cream is kept in a cool place ; and. when there is enoujrh for a chuminjf, it is warmed and ripened m the same way as cream from shallow pans. Jhe ripeninjr (or sourinK)of ream is a very important point, as this lar^rely decides the flavor of the butter. The ripeninir is caused by very small plants (called bacteria) which ltow in the cream. It is important to have the ri^'ht kind of bacteria seed to put into the cream, so as to jfet proper plants and proper flavor. Cood seed may be bouj;ht, or it may drc p into the cream irom the air. It is best to buy the seed in pure form at first, then grow the plants in pure skim-milk. Add some of this to the cream at each churning, but keep some to put into fresh skim-milk each time. This you must know is the great secret of nice flavor rut.,, in butter. Ti..n„.„„. (^i,^ „ i„j,^. ^^jj j^ ^^.^ „.,i^,|,v.,r that -he did not take much th. „i "'""V" u "^^V^S *'"'*'"•■"*'*• ^-e had observed that at most of -n ,f I'T •• f "*"'■ ^-"i^l^"' »he farmer's wife just let the cream take pot-luck, and most of the time the butter could be eaten ; and, if it !^?u ." \ '■''■ "'''"*"■ ""''"''' "'''"y** ^'■'"''^ '« »t the store for crackers and Mrs. Busy did not take much notice of this talk of Mrs. Brindlc's but went on to explain how to tell when cream is ripe. She said • Use your eyes, and see if it is thick, glossy, and velvety in appearance"; use X our tongue and if ,t tastes slightly sour, it is ripe. L'se vour nose, and. if It smells pleasant, it is ready to churn. ' Churn rich separator cream at a temperature of about so" to ^2 in frZT'"' ". K '"". '^''^ '" ''■'"'"''■• ^^'■^"•" '■'■""^ ^•""'* '""1 P''"^ should be from four to eight degrees warmer than separator cream as a rule. n,bHu-Ue must leave the talk about churning until next dav. as I hear Tommy v ailing for his mother. ' No 6 guietness re.gned in the stable next dav when Mrs. Busv continued her story of a pound of butter : The best churn is a simple box or barrel, which is easilv kept clean. These new style air-churns and churns with patent dasher; are no im- provement. l^;:-- *•-" -^^«^-;;;'^;o^';>r;i"anii .he bcKMnnrnj: Then revolve the churn rapidiv for about wo mi uts and draw off the water. Allow the butter to drain for .« to ^n" u es • .hen add fine bu.ter salt a. the rate of about one ouncJ o." JTl ,o .' pound of bu.ter .n the churn ; or remove the butter to Heve worker and add the sal . Work the butter ^^en.ly with a downward pressuri un.il ,t ,s free »rom moisture on the outside, until it is close in nne.r' anc^;. and unt.l the salt is all dissolved. I'wish. sa d Mrs. H ^ ,o impress upon you the mipor.ance of prep.-.rinK' t le butter for nvirke m a neat and attractive manner. I'sJ a wooden printe to mo" d ,1, w n*',h r '■'"*'' '':'"•'"• ""»''''"'^' *'"^' •"" n-'"^- - '•' 'i » • ™ .h M prin ed on the wrapper. Put the butter \n a cold place .md 'send t., m.yket once a week in a ne.-.t shippir.^r hos. In summer use to ,,i wi7z: b't'^; 'r-'' ''^' ''r' ''"'■ -^'-^s sen:;;rb".t;':; ,Vm : . with the best lookmjr and neatest person on the farm. .SVW «,>«' A«/ were the last words of the teacher. j .* "r npuninoii, k .. ''^''* '\ .f''"*-'."-' ^''*' '*''"" '•■>' ''^ ''^••"■" «'iat it is that makes .rood bu.ter, s.i,d Mrs. Busy in her last talk. Fl,nu„ is the nost import m or four days before churnm,,' makes butter which has an " old " flavor The food which a cow eats also .itlects the flavor of the butter T uJl nips, brewers jfranis. decayed sila>,'e. and some weeds alwavs tiint butter Butter with jjood flavor should have .. pleasant sweet t.e and swll. and should make the person eatinj,^ it w^sh for more nor vet^ ZT^T' " '^"^ *-"■"'"' ''' ',"'"''^'' " '"^"'^' '^^'^"'^ "^'' ^^ «"^^ hard, b.cad, and then .t is nearly perfect in texture. The color should be even 7aus.i hv"^ "'^'"''■"' r*^''" "•='^""' ''' ■^'•■^'''*- ''^"-^"ks in butter are wnite tor home markets. . . i^v 36 The amount of salt in butter should be accordin^r to the taste • but It must all be dissolved, and the butter must not be " j^rittv " 'This K'nttmess is caused by usiiif^ too much salt or bv usin« coarse salt 1 he packa^re should be neat, attractive, and stvlish, so as to please the eye of the customer. ' ' Such butter will be eaten much more readilv than poor butter • and we wish people to eat as much as possible, vou know, said Mrs. Husv Lean, sweet butter is one of the most casilv dijjested fattv foods and all persons should have plenty of '^ood butter on their tables his hnishes our lesson on a pound of butter, and I hope that vou now know somethm- about how butter is made, and that vou will take more interest in your business of makinj,' milk for butter ' Mrs. Boss and all her friends bawled their thanks of appreciation for the instruction -i- en All were of the opinion that if owners of covys would take more interest in them, talk to them as friends, share their secrets with them, and -ive them more cncouraj,^ement, as well as more to eat cows would j,Mve more milk, which would make more outter, which would brin- more money, which would enable bovs .intl j,Mrls to have a ^'reater number of nice thin<,rs in the home on the farm H"i'.'. n. Sl|i|,|,i|,;r ||„x ,,„. Uiitlcr 1 THK STOKN" Ol- Tin-; CAHHACH Bl TTKRFIA' I'UOl KsstIK \V. I.lH IIIIKAI). HI-. Wlnto Cabh;.-e Buttciilios can be seen almost any fiiK" ilav in summer llittmi; ahmit the cabbatfes in the K'arden. and ainonf,-- the wavsido llowers. AIthou),'h harmless, 'they are not liked by farmers and j,'arden'. ors, because they are the parents of tlie common f,Teen " worms" which do much harm to cabbaj,res bv eatmj,'- holes in their leaves. Til. ;iri.l th. ip their food as a liquid; some spend part of their life as a crawlint,-- caterpillar, i^ while others have no such sta.t,'e. So v.-iried are the habits of insects that a noted writer once said : — "Insects walk, run, and jump with the quadrupeds. Ily "with the birds, j,rlide Vxith the ser- pents, and swim with the lish." It would be inter- esting,^ work to lind examples of mam of the insects to which this writer referred, and to studv their habits • but this story must deal with the White fabb.-iire Mutterllv I he ancient I'.-yptians had a stran-e "custom of' em- l^almint,^ their dead, and wrappin- them in linen banda-es 1 iiese mummies, as they are called, were placed in curiousl ly wrou.cht cases, and stored carefullv awav in secret tombs or pits, in the belief that after a time life would return to them. Now we have creatures which n.iture chan-es into //ry;/^' >,„/;>,w/rs for live or six months in the vear • and liv.n- mummies ouj^ht to be more interesiinj,^ than 'dead *^'%i!n,„nH;:'"' !;'!^-, '^''^"l" T''^' '^^'^^'l" ■'* "">• f='"^ ^"nuK the winter if it-,,.;,., ■' little search be made for them under fence-rails, under me-.n fb. „ ^'''^'^ '•'" '^"^'^"•'^'i"K'S a'Hl i" other sheltered places. I m es t ' hi'Tl^' 7 IT'".-'^' '''"''\ '''' '"''''^- ^"' '^'^ Partict'ilar mum- mies to which I shall refer are the chrysalu.s (Vh^. 44) of the White .>/ Fitf. 44— A Cahhaite niittcrfly Miiiniii.v Clirjjiar.n shiii)t up to it rail. 38 abou^fThh"""'"^'/'''''' T "■'*V«">' abundant in late autumn on fences examined h*^' -^^^L ""u '""""'P '^^''^'* '^ °"^ "^ ^'^"^ ^hrysalids be ZT\ ' 'L u ^^ •'"" '""'' carefully the tongue, feelers, and legs are folded over the breast and tightlv packed together within its " mummt " But of all the chrysalids which are ahve in the fall, only a few are living in the spring. For many years observers have noted this fact, and my custom has been to prove it for myself everv spring My walk this March afternoon was back along the farm lane, where I have always found chrysalids in early sprmg. I knew exactly where to look for them, for I had watched the full- grown caterpillars, or "worms," last autumn leave the cabbage, turnip, and rape plants upon which thev had been feedmg, crawl up the posts of the wire fence to the underside of the fZln^^ fTfu' u a''u''"^^-u° -"""""y-'ike chrysalids. each securely fastened to the board by a silken pad at its hind end. and bv a slender silken band about its middle. I found some of the chrysalids where I had seen them last fall ; but a few of these had been killed by the grubs of little four- winged flies that had stealth- ily placed eggs within the chrysalids before winter set in. The greater number had been snatched away during the winter by birds 'who had found out their hiding places. If one of these chrysalids is brought into a room in early spring, it will not be long before another wonder- ful change takes place. It will first show slight signs of movement, then its skin will crack open along the back, and soon a white butterfly will come out. At first its body will be soft and weak, and its wings small and shriveled ; but in a few hours the body will become firm. J . !'nd the winL'->< will be filled ou and expanded ready for flight. As soon as the March snows h u^ rnelted, many of the Nvh.te butterflies may be seen flving about, lured bv the bnght sunshine into leaving their comfortable winter-quarters foV Km. 4-).-C'al.l,n;re liiittiMHv. la) Male, at rest, wiii;rs eitit (li) fviiiule. 1 Kio. 4f>. ~ Scaler* on thf wine "f the I'alilwtfe ISiitter- fly. They overl ip likt shinifh's iin u roof. 39 the warm breezes of earlv sDrin.r Rnt ;f ^ o i i many a poor butterfly is^fro^^'to clea h Tho-^h-^t'h "'^h'" '"^r only stiff with cold, the sun's hot rays'^Sn^,, ba'c'^u:'!';: aS> "" ""''' ine nature student will observe that all the white Cabbajfe Fiutterflies are not marked exactly alike. Some have two black spots just below the middle of each fore-wing, while others have only Dne. The former are the females, and the latter the males (Fig. 45.) Thev all have six legs, and four wings covered with very rPMHIIv I' ^ . "^mall scales, which brush off Ztt\-:u '^ "i^"" \'^"^'-^^^'^^^Pe these scales can be .seen to have the shape and arrangement shown in r ig. 40. not h.m'^fl-^ '"'r "'^"^^■'''"S^d insects which are not butterflies ; for example, the large armv of tT i^rhi ^^/'"•'' ''"['• :'^''^ ■'''' ''^'d'^y 'Attracted to lights during the late summer months. We can however, easily tell butterflies from moths m these ways : The wings of butterflies at rest are held erect, while those of moths are folded closely over the back or by the sides ; the feelers, or antennae, of the butterflies are alwavs knobbed at the tip, while those of moths are either simple ^■i>: 47.-A.. Arn,v.«„rm Mo.h orteathery; and butterflies flv about durinir the i" "-'■ »''"»iV'"»; ^"ni'ie dav whilt> in.^th^ .. t a ^"i uuiiiif, int. feelers. ho« the ^vin^'s are ua}, wniie moths as a rule flv at night or in the •'>'''"' dusk. (hig. 47., Like most butterflies, the white Cabbage Butterflies are sippmg the honey of flowers ; but. unlike manv. thev show m, ' liking tor any special color or plant. Some observers are of the opinion that they per- haps visit yellowish- white flowers most fre- quently, but of this fact we are not abso- lutely certain. It is always interesting to creep up to a butterfly which is sipping nectar „..., ,K •, ., . , from a flower, and honev is 'Jn'^ ."' 7 '""'''"^' '"*^^ '"^^ "'••^^"'■' !' ''"^^^ ^^e corolla. The hon.x is sucked up through the tube by means ot little muscles acting .'« ) fond of decided ,~^ ■ which work sideways, and eight pairs of legs not all alike, how- ever, for the last five pairs are more like stubs than legs. Their feelers can scarcely be seen, and wings are altogether wanting. Their bodies are long, and are plainly made up of thirteen segments, or rings. Reference has already been made to the change from the caterpillar to the chrysalis. The first summer chrysalis stage lasts about twelve days, and a second brood of butterflies ap- pears f.bout the end oi June. Kggs are again laid, from which a second brood of caterpillars makes its appearance and feeds on the leaves of cabbages and other allied plants during part of July and .\ugust. These change into the second summer chry- salids, from which in twelve days the third brood of butterflies comes out in September. Hggs arc again laid, and from these hatch the cater- pillars which are usually so abundant in late autumn. These change into the chrysalids which pass the winter under fence-rails and other places. Quite often in autumn many cabbage-worms appear bloated and sickly. They are sluggish and have no desire to eat. If some <^i the Two tiiH irrown alter a 'i\ uMt-lu't' \\OIM]^ 1 tnral. 4' -i- worms he put into a box and taken home, where they can be easily wiitched, the cause of the sickness will soon be made out. Small white mag-g^ots bore their way out throujjh the skin and settle upon the poor caterpillar, as m Kij;. 51 ; and if these mafffjfots are watched, it will be found that they soon beji^in lO spin silken cocoor.s about their bodies. The cater- pillar has sometimes enough life left to crawl away from its tor- mentors an inch or two ; but usually it dies beside them, and in a day or two no trace of its bodv can be found. If these cocoons be placed in a box for a few davs, small four-winj,'ed flies will come out throuj,'h lid-like openinj^s at the end. These flies are fxinisifes. Hy means o\' a needle on the hinder end of their bodv, thev pierce the skin of the cabbajje worm and lay their ej,'i,'s within its bodv ; in a short time the eggs hatch small maggots, which grow and feed within the bodv of their host until they become full grown, when thev come out as already described. Frequently, too, some of the chrvsa!= 's. which we lir.d in early Fiif- SI. W The 4-«inL'e,'ht red appearance. Sometimes they j,'athcr a very rank liquid from the surface of leaves and j^rass. It looks like dew, and is called honey-dew. It falls upon the jjround, being- sprayed into the air bv a louse or aphis, the cow of the ant. Lookinj^ at the comb again, you will notice that just below the honey there are many cells filled with a red or yellow substance. This is pollen, ofttn called bee-bread, because it tastes not unlike bread. We used to believe that the legs of the bee were wax. or the dust of the anthers on the pollen brushes of ball and placed in the pol- with stiff hairs on one One can w atch this oper- early in spring when there bright yellow b;ills on the hind This is not the case; it is pollen, of flowers. It is collected by hairs the legs ; then kneaded intii a len b.isket, a spoon-like hollow side, like stakes on a wood-rack, ation v.ry closely by placing, is no pollen, a dish of oat meal thirty yards or so from the hive, with a little honey in it to attract bees there Bees sting only in the immediate neigh- borhood of their hive. Some- times when the pollen is very plentiful, as in cucumber bK^s- soms, they roll their bodies in it and pick it otT witii their feet. Kach bee visits only one kind of flower on each excursion and thus the flowers visited are cross- fertilized without being hybridized. Another product that is carried in this way is bee-glue. It is used to stop up cracks in the hive to keep out draughts It is that sticky substance on poplar and horse chest- nut buds. Below the pollen is the greater part of the comb which is neatly i^Hck and contains the brood or young bees in all stages of growth. The most important personage in the hive is the cjueen or mother-bee, — .so-« ailed because she is the mother of all the bees in the colony. She is shy and hard to find, but easily recognized, being nearlv twice the size of a worker. Farly in spring when food Lommences to be brought in for the queen is provident and will not lay when the larder is empty she begins to deposit egg-s, one at the base of each cell, and slightly glues it '.. .'.1. H, Hiii'i \f!X i)f worker ; .■, lihiii Imllcmi-il on iiutrr siilc .1- i»'lliri-l.a»ki-l ; ,(, i.irMis with |)riHhc!<: ;(, t....(, vtiih i'lii\\~, «ir|i' vi,'« ; ( ', foul, fruni view, iiiciri' t'lilar." 'i I Krom nature. I 45 — « Hi». ..... \.( ..ml.. tr..i]| M,.» .- ./,.lr..ri...,.,ll.; »■. »,,rk..r.....|U ; t. ir..ii,itioii. :.li|.|Uii«,.,, i,.r «luiin;: h..Mr> M„l l.,.,..l,n.a.l ; ./. ,|.i,...|, , ,.,.|| ; /,, l,r,K»l .■ai'lMd ..u-r: .■.,.;-,; ,». h,ni...r iii,i-;j..r. II, >...-ii,i,i ..i .l.^-r nf ,.,„„l, |h'CM?l;.a'',','';.''|' ' ' ''• '«""■'"•'•'"• "'"' '''I' ■■«< "It l.> ».,iker». there. If she happens to place two or more ej,'^^ "" a cell, the workers, that is the bees that stin^'. remove all but one to other eells Prone, o r male, ^ b e^^s are placed in ™'^ -• f ,« A / the lar^'er cell sand workers or female e>,'>,'s in the small- er cells. She lays ej.fj,'s of either sex at will; and the workers can dis- tinjfiiish the sex of ad e^ii by some unknown instinct. At the end of three or tour days, the en^s h a t c h into small, white maj^- ffots. The nurs- inj;' bees prepare a food of honey, pollen, and water, partially dij^esi it .ifter the manner of patented foods for infants, and pour it into the cells for the j^rubs In from four to six days, the maj,'^^'-ot j,'rows almost large enouj^'h to fill the cell. The nurses then seal over the apartment with a porous lid of wax and the j,'rub enters the pupa state. Krom the middle part of the under lip two silky threads issue, which clinj,'- toj,'ether and form a single thread ; continually extendinj,' and retractinj,' its body, it spins a silkv white cocoon, somethinij like that o( the silk-worm. The inmate of the cell is now transformed into the shape of a bee, but is pure white, and for that reason is called a nymph. In twenty-one davs or so after the ej,'-^,' is laid, the younj,' bee chews away the cap of the cell. If you examine a comb of sealed brood, you will f,'enerally see two or three of them with their heads half way out of the cells, takin-,' .i first view of the ' M-ld. \yhen they emeri^-e they are weak, flaccid, half thrown creatures, covered with silver jjrey hairs that j,'ive them such a new appearance as to excite in the beholder the liveliest sympathy. The nurse bees then clean out the cell and fasten down its silken linint,-- which serves to strenj,nhen the comb, and is so thin that a hundred of them scarcelv diminish the size of the cell. The first day the sounj,"- bee does little but crawl about and sip honey ; then in its turn it becomes a nurse and feeds the maj^t^ots. When about ten days old, alonj,-- with scores of other younj,' bees, it plays durini,'- the warm part of the day, just before the entrance to the hive. It is a pretty sii,dn to see them dancinj,' in the v.arm sunshine and learninj,' the use of their win_i,'s ; in half an hour they tjo into the hive a},rain and all is quiet. Besides beinj,' nurses thev are tidy little housekeepers, reniovin^ esery inipuiily and all dead bees. At two weeks, the young- bee builds comb and goes for its first load of pollen, of which It is as proud as a boy is of his first pair of trousers. After this it undertakes to gather nectar. .After from two to four 46 ^ far weeks of this labor, it dies from the wear and tear of life. This (generally happens out in the field, when, under a full load of honey, it is too feeble to reach home ; or its i-areer may be cut short by the toad that lives under the hive, or by the kinjjbird, or its feet may be stuck fast in the jfummy pollen of the milkweed. But in winter and sprinj; they live eij;ht or nine months. The drone or male efj^fs are laid in cells a third larjjer than the worker cells and, when capped over, are much lonjjer. The drones are bulky and have the proportions and habits of the alderman of tradition. They fly about in the middle of the day to sharpen their appetites, and when in the hive, do little but jjobbie and sip honey. They can neither stinj; nor collect food. However, when food does not come in rapidly, they are bundled out of the hive ; often a winj; is torn off and they are jfiven a hint to go. This happens every fall and, at that time, the drones will be found all by themselves on the outside combs, hiding' from their termajjant sisters, after the manner of men in house-cleaning; time. When expelled, they are often found in some warm place like a hot-house. The queen, curiously enou^jh, is hatched from a worker ejfjf, and is often developed from a worker maf;>,'Ot. When bees wish to rear a new queen, they choose three adjacent worker cells, cut out the partition walls, and throw them into one The cell is turned downward and looks \ery much like a peanut. Two of the worker majfj^ots are destroyed and the third is supplied with about half a thimblefull of very stronj; food, called royal jelly. The worker jjrub, two or three days old, is to be chanj^ed into a queen. Some- times when worker cj^j^s or ma};j;ots cannot be found, bees will, without j^ivinj; up hope, try to rear one from a drone ^rub, which, however, dies from the stroiifj food. Two days feeding; on this food, alters her color, curves her stinjjf, doubles her size, deprives her of wax pockets, lenjjthens her life to three or four years, and reverses all her instincts. When she leaves the cell in which she has lain head downwards, she takes a sip from an uncapped cell ; and ^hen runs around and stretches her lej^s. She hunts for other queen cells of which there are about a do/en. If the workers permit her, she tears a hole in the side of the cell and stinjjs the inmates because queens will not tolerate a ri\al. If another queen is found they fif^ht, the workers standing around, and not intcrferinjj. Queens very often are afraid to leave their cells ; and in that case they pipe— making a plaintive cry, a sort of " peep, peep," that may be heard several yards from the hive. If nectar and pollen arc cominjj in in large quantities, the queen will sometimes lay two or three thousand eggs a day, producing during her lifetime between a million and a million and a half. The hive, of course, becomes overstocked by the ama/ing fertility of the queen ; I ^'^i;*'' f^^ liiT/^i Kitf. fit). Ttie "HH'm ami her ritimip. Mi »uccn re lis aro 47 and Jitcps are taken towards scndinjr out a iolonv be^run and a week before the first queen comes' \n.""b;' a sort of preconceried mutua aK'reement. the inmates of the hive divide into two part.es. one remammK' m the hive and the other, which consists of the old Mueen and about three quarters of the colonv. starts out to seek fortune elsewhere. Hesid.^ ,he old queen, the swarm is composed of many vounK bees some of whon, fall upon the ground too feX to fl drones and a number of veterans whose tattered win»rs,u,d hairless bodie: show that they have seen something of life. The d^parti/,^ q.: .„ ^^^ settles oi, the branch of a tree or other convenient spot .md the who! swarm collects „, one solid mass around her. VVhile^he Mvarm h n^, there scouts are sent out to look for a suitable home, and a hollow te n, the woods .s Krenorally chosen. In Asia .Minor, a treeless countrv swarms were so. et.mes found in the stomachs of dead beasts as til' case of the hon ki led by Samson ; and from this arose th^ Jup .^ iio * that decayniK' flesh could of itself produce a colonv of bees. The scou s return and report, for one bee may often be seen talkinjf with another by crossm^ Its horns, or antennae, with its own. The cluster of bees breaks up and follow the scouts. Kven in these ciavs some trv to make a sw.nrm cluster by tanmnK' or beatin^r ,i„ ,a„s. " This is a "survival of ." heathen ceremony. The worship of the goddess Cvhele. who t.u..rht mankind .U'nculture. was enthusiastic. Her priests ran about u^i h dreadful cncs and howling, beating' on timbrels. cLxshinj,' cvmb.ds, soun mj; p.pes^, and cuttinj, their flesh with knives. There is another trad o . If there has been a death in the family, the bees will take offence and die durinj,' winter, if they are not informed of the event Bees h.id a ^'overnment and a civilization when we were s;,vaires. The division of labor was understood ; laws of hvj,nene were practiced • and prov.sKM, tor the rainv day w.-,s made, when our ancestors obtained heir daily bread by turninjr over stones in the pools of the se.i shore. looking for crabs and clams. ' ■ '' I">"- the li'KciiiU of Arinlaiis tlif tlisl Im-knii-r. y\i£. ."»T, !^v«.tl|oW<- liiluljilltl THK STORY or TIIK HIRr>S. Pkokksnok M. W. Domi htv. Ill-: snow ha«i >,'oiio, I ho ^,'rass is ^ jjrouii)),' );rocn ;i),'ain, tlio biuK arc sxvclliiij,' in tlu' troos, the lca\i-s ^^ jjj I' K'jfin to open Spring' has como ; I H "'^'' '" " '*-'^* days, wo may ox- poit to SCO our foathorod trionds af,'ain. Thoy ha\o hoot) paying: a visit to tin.' pooplo ot tho South, and, havinj,' Iravolkd in loroi^n plaoos and soon straii),'c si),'hts, they will j,'root us on thoir roliiin with a morrv talo sot to swootost nnisio. Many kinds o( birds spend tho sumnior with us, and in .iiitumn go southward to spend tlio winter months. Others come to us (rom the northern districts and remain here over winter, rcturninj,' in tlio spring to the place whence they came. There are other birds that spend the winter season south of us and tho summer season to the north of us, so that in their migratory flight, they simply pass through our district on the way to and from thoir breeding places. These are " passing migrants" A few remain with us summer and winter. Who has not heard the peculiar " quank. i.|uank" of the White breasted Nuthatch coming from the .ilmost lifeless snow-clad woods. In spriiu; and summer these same birds may be soon running up and down and around tho trunk and limbs of the trees. .\s climbers, the .\uthatclies excel. They cm run rapidly V\.i .'..■!. Tlic ( ih I, iiluraiiini. down the trunk of a tree headforemost. Woodpeckers even do not attempt this feat In the ■-Hithun part of the Province, the Crow re- mains all winter ; and so, along with the Nuthatch, must bo classed as a " resident." The migratory flight of birds is a most interesting studv, and has engaged the attention of bird-lovers for centuries. .\ groat deal, how- ever, is not yet understood regarding the " lines of flight." For instance, "The Kastern .and Western .Movement of the Blue-bird" in our Province remains unexplained. What causes these migratory flights .■' \\m immediately answer : "The change in temperature." This answer is partially correct, but you are leaving out of consideration a verv important factor, vi/. , AW 4«) SHf,ph: This coup Oil with u.lK-riuJ moniorv. proK.blx more ihan anv- r* ' ■^^■:r a- w. »2>5 ^- - — »-. 3«_J» '-Br 11 S~— sr-r-p. ^?gr.'« —-W i i. » .n. ' ■ >■ , Wo have all scon Swal i\w\: flOik.s hctore leavn,^' ns. rhcre aro oiIkts a^rain. sucii as ihc fnckoo, wiiiL-l) iiuiclly siial a\\a\ in pairs, or in \or\ small iKvks. Somo hirJs in tluir l1i>,Mit remain close to the earth, while others tly at such a heii,'ht thai lhe> remain unseen to the nakeJ eye. Some nunc mostly at nif,'ht, others in the ilay time. Some birds mij;rate to the south, leavinj,' their vounj,' fill. fill. Till- Miailow r^iirk, to follow them ;it a later date. In most cases the males precede the fernales by some days in their return to us in the sprinjf. Before the snow is j^one, we mav hear the shrill piping,' notes ^.^l' the Horned I.ark cominy from the plowed fields and meadows. The sound is not altO)rether unlike the pleas.tiu note of the Meadow Lark. Karly in .March, the sharp-eyed, eunninjj old Crow bids jrood-bve to the southern parts of the ProvHice and moves northward, with his head filled with new 4 — 124 i'u i;i. Til ritinri nt the CroHn. .•-i / ^.^ t'ia. •!■-'. TakiiiK Note* 50 schemes whereby he hopes to ^jrow fat and to render the farmer helpless to prevent his devastations of the fruit trees and corn fields. Then follows the Robin, whistling and strutting around with renewed vigor and grace. Then follow in rapid succession. Blue-birds, .Song-sparrows, Black-birds, Phcebes, and a host of others, until the air is filled with music. Every tree, shrub, and meadow has its full orchestra. Every boy and girl should keep a record of the dates when the first of every kind of bird is seen each season. It vyill add greatly to the pleasure of spring-time. Nesting Habits. Of all the evil traits which have been handed down to man, none is worse than the predisposi- tion of the bad "small boy" to rob birds' nests. How much nicer it would make the home, if instead of driving the birds away in disgust, the . boys would all fix up some nesting boxes in the old orchard, and upon the roof of the wood-shed. These need not be large nor expensive, and yet vou will be astonished how soon the birds will use them as homes. Let everv bov vie with his fellows to have the greatest number of birds summer around his home. Here is a suggestion for you. Nail up some nesting boxes near your home, near by place some bits of string and hair that the birds may use in building nests. Then, if there is no water close by, set up on a post a tin dish that will catch the rain, and vou can from time to time fill il with fresh wj'ter. This drinking place will attract the birds. Now keep track of the birds that come around, and, if you do not frighten them away, you will soon have some birds coming regularlv to make their home with you. These new friends will be interesting, and ycu will be much happier in watching them coming and going through the summer than in frightening them away. Many of the birds are paired before they reach us in the spring, am! soon they are busy making snug little homes in some secure and sheltered spot. The little workers labor industriously, all the v.hilo giving j^''«f;'if> Kij;. (13. Hiiiipv ll(inn> forth sweet melody. Birds differ widely in choice of places for their nests. The Horned Lark is satisfied with a shallow hollow in a meadow while the Baltimore Oriole, trim of fijrure and brijrht of color, suspends Its ba},'-like home from the end of some droopinj,' bouirh, very freuuentlv overhanginjr a stream (Fig. 64). The Bluebird prefers a hollow post or I-'i(f. C4. The Driolea Nest. t^nce-rail; the Bank Swallow, a home made in a sand bank ; and the Blue Heron or Crane, as it is erronously called, selects the lofty top of a tamarack or black ash wherein to build his home of sticks ..I,- i.'u'^^A '','*''.*'f"">' ''"•■'"*'' the summer, and make a list of the birds «h.ch build their nests: /./. on the ground; .W. in shrubs or trees no, more than 15 feet from the ground ; 7/-^/. ' in trees at a greater distance than 15 feet from the ground; 4th, in other places, as sand banks, eayes of buildings, chim- neys, etc. Man and Birds. From an economical, as well as an aesthetical, standpoint, man shouldalways be found otfering protection to lirds. This statement is made with full knowledge oi the fact that there are a few members of this class of animals which are oi little service to us, and are not distinguished for their beaut v. N'evertheless, the fact re- mains that, as a class, we should offer them everv protec lion, cultivate their acL|uaintance, and encourage them to build nests and remain with us. It is verv doubtful, indeed, if there is a single species o'i bird for the total destruction oi which we would be better off. Those who ,- ,. , ,_. tJ'-^Pi'te this point have never made a careful studv of the U-eding habits of birds. Many unthinking persons condemn Wood- pet kers, which are seen flying to and fro in the orchard, because it is Fiu'. Ttir Itliu-hird's Ne>t. Ik!. W.ioil. '■I" at Wi.Tk. E 5a assumed that they are working injury. A careful field study of their food habits, and an examination of the stomach contents, would reveal the fact that these birds are destroying; thousands upon thousands of injuria ous insects, particularly those which burrow in ihe wood. The orchardist sees the Robins carrying off a few of his cherries, and immediately some thoughtless boy brings out the shotgun, with the result that dozens of these hard working friends are destroyed. In all probability, had it not been for these birds, there would have been no cherries ; insects would have completely destroyed the foliage and fruit. Definite information regarding the food habits of birds can be obtained only as a result of careful study and field observations, together with the examination of a large number of stomachs. A study along these lines frequently results in a complete change in our attitude towards the species under investigation. For instance, in the case of the Downy Woodpecker, an examination of a large number of stomachs revealed the fact that 13 per cent, of the food consumed, con- sisted of wood-boring beetles, 16 per cent, of bugs that live on the fruit and foliage, and a large proportion of the remainder is made up of sc.ile insects, ants, and other such insects. We might thus speak of all our common birds, and show that most of them are entirely beneficial ; and, as to the rest, their depredations are very small when compared with the beneficial service which they render to the gardner and orchardist. Farmers each year spend much time and money in keeping up the fight with aggressive and per- sistent \\eeds. Seldom do they realize that their efforts would be of little avail, were it not for the many 'arieties of birds which each year destroy millions upon millions of weed-seeds. Birds have enormous appetites, and, ,is digestion is rapid, a large quantity of food is consumed each year. They eat during three hundred and sixty-five days of the year, so that, even though they do treat them- selves to an occasional feed of luscious fruit, during two weeks of the year, we may rest assured that during the other fifty weeks they are with us they have rendered us services valuable far beyond the injury. If the birds were destroyed, it is very doubtful whether after ten years a farmer or gardener could possibly bring any crop to maturity. THE STORY OF A\ APPLK. Professor H. L. Hitt. I ••I Km. •i7.-Mi-lntoi.li .A|iplis. One evening'- after tea, I had just settled down in my easy chair for a !,'-lance at the newspaper, when my trio of httle folk pounced on me for a story. "A fairy story," .said Jean " No, one about wild animals," said Fred. "I like to hear about what you did when you were a little boy," said Gordon. Here was too much of a variety to be j,'i\ en .ill at once ; .so I .said, "I.ook at those beautiful red apples on the table. " ' ' Wouldn't you like to hear their story i-* " Fred was doubtful whether much of a . story could be told just about apples ; but I mformed him that every apple has a historv, and .some have a very mteresting: one. ' What vriety of apple is that? " I asked. "A Mcin- tosh," they all shouted in cnorus, for they had been learninj,' the names of apples, and were always pleased to be able to identify a variety correctly. " How do you suppose it j,'ot that name:-' " I next enquired"; but as this was too much for them, 1 said, " Well, that is where we will begin our story. "Once upon a time for all good stones begin that wav), about thirty years ago, on a farm near Dundela, a little village in Dundas County, in the St. Lawrence Valley, lived a man by the name of Allan Mcintosh. He was one of the early settlers in th;u section, and had cleared off most of the forest which once covered his fields, onlv a few acres of it having been left for bush. The bush was the favorite resort of the cows when the weather became warm and the Hies were too trouble- some in the adjoining pasture field. "One evening, late in September, when Mr. Mcintosh's little bovs, Allen and Harvey, were hunting through the bush for the cows, they e.spied just on the edge of a clearing, .i little tree bearing near its top a number of btight red apples. If they had discovered it sooner, they might have found many more on the lower branches. WHiat do you suppose had become of them 'i " " The cows must have got them," .sug- gested Fred. " ^'es, the cows had found them first ; but the bovs were soon up the tree making sure that the cows would get no more of them. "The apples were at th.it time hardly mellow enough for eating, but that did not prevent the boys from sampling them ; and thev declared that they were the finest wild apples they had ever tasted. Those not eaten at once were taken home and kept in the cellar till the family gathering at Christmas, when all present pronounced them finer th any of the named varieties grown in the little orchard near the house. [ 53 ] ui rH! " Here then was a little tree j,'ro\ving wild without anv care };iven it, yet it produced handsome apples of fine quality. How do vou sup- pose it came to be K'rowinj,' there?" " Someboilv must have' planted It,' derlared Gordon. " No," I said "it was not planted, but jfrtw there from the seed, and was, therefore, what is called a chance seedlinj;." "The Brownies must have planted it," remarked jean. " Well, prob- ably they did." I said, "but I think the Brownies'in this case were the men who helped to chop down the trees in the woods ; for it is most likely that they had taken with them some Snow apples to eat when they felt hun>,'ry. They threw away the cores and when these rotted the seed's were left on the j,'round, and from one of these seeds this little tree mav have ^rown." " VVhat makes you think they were Snow apples," inquireci Jean. " Well." I said, " if you will fetch a few Snow apples from the cellar, to compare with those in the dish, you will probably find the reason your- self." In less time than it takes to tell, ihey were' making,' comparisons, and they ajjreed that there was not much difference in appearance, except that the Mclntoshes were, on the whole, a little larjjer and redder than the Snows. "What makes those black spots on the skin," asked Gordon, " they are on both kinds." ' Those," I replied, "are cau.'<-■■ was one. are said to be of chance oriirm. AM varieties, however, do not onjrinate by chance. .Some are the result of careful and patient work on the part of men who not onlv o.aher and plant the seed, but contrive to have the new kind combine the t,^ood qualiMes of the two other varieties If you will remind me of it next spring, when the trees are in bloom, l' will show you how this mav be done." 57 '! I""-^'"! what has been said about budding' and Kraltin.r vou will also have learned how a new ^ar.etv. once obtained, mav be multipl e a i scattered all over the country, it you would like to try what vou can do at .such work, you may beK'in next spring,- by planting a row ..( apple seeds m the jfarden ; and when the little trees are bij,^ enou^^h. I'll show vou how to bud them, or how they may be made to bear fruit in two or three vears t^vft'v" '"^' . r. "'\l '" '''n •■'^' '"":■ "^'^^ '"""> '^•" > ^^" ^^ ''^''J 'ike to \- ' u .u' ' ' . ''•'' *■' ' ^'^'^"''■'^ : ■'^^^ ^ve bej-an operations .it once bv eatm^r all the apples .n the dish, to j,^et the seeds for next sprinu^-'s piantin}^. ' " ' '-■ '*■ ^^' M'-liii.)~h ..t I I,!, ,,,!.! th,- „ri:.'iMul .\lr|ni.)«h ir.r. I ■?•■ THK STORY Ol- Sl'GAR. PrOFKSSOK W. v. (ixMHl.E. .ie» ,w ,He p,.p„,.. „, ;:,,,„, ,, ^iiL^r-at' ;:;;;r „';■' ;Ko1s;;;;: dishes prepared for our use ; but how many of my yoiinj,' friends have taken the trouble to inquire into the ori>ri„ ,.,„j manufacture of this useful substance}' There are many kinds of sufjar; but the one we shall speak of more particu- larly IS the cane-su«:ar, so called because It rt-as hrst manufactured from the sujfar fane. Pure cane-sugar, as it appears on our market, consists of a mass of white crystals. If this sugar be heated to 320 Fahrenheit, it will melt to a colorless liquid, which rapidiv assumes an amber hue, such as vou have noticed when boihng it for the purpose of mak- ing taffy. If heated to a still higher de- gree, It turns brown, becomes less sweet and grjidually takes on a bitter taste.' color and flavor, in part at least, to^^:'"::^;;^^^:^";'*'"'" '""'"^ or halt burned. Cane- sugar was formerly sold more extensively than at present in the form of coarse brown sugar. To- day, with the improved methods of manufac- Tlll- .M.I|p1i- itlMIIIJIIIIT. 1-- ^",s If the .Maple is bruised or cut in any way. we notice that the tree ,u f'',t' .?[•,'":'"'"','; ''^\''^'^' "the sap runs." We have also noticed that the "bleeding" of the Maple occurs at different times of the year. I he sap will run from the .Maple before >,'rowth has beirun and just as it is bejrinninj:. In the two cases, the cause of the run of sap is quite different. We find a ^ood example of both kinds of bleeding in the ^'atherin- of sap by the sufjar maker. Sap IS first ^'athered when the f,'round is still frozen, and the roots are there- fore iilmost. or quite, unable to absorb anv w.iter ; but. at the same time the air I.; warmed throu^'h the middle of the dav bv the increased heat of the sun .\t this season, the flowinj,' of the sap from holes or cuts made in the trunk of the M.-.ple is due to the expansion bv heat of the air inside the sm.iller branches and twij,'s of the tree. Tliis sets up at once a pressure upon the sap, ;iiid this pressure ex- tends to all parts of the tree. The sap with which the .Maple is filled, is thereby forced out as- soon as .m opcniiii,'- is made for its escape. Later in the season, asthef"ro>-t disappears, the roots be- ^'in to absorb water. This absorption process sets up a pressure within the tree, by reason of which llie water is forced out of the same openinjj. " Hleedin<,s" or the flow of sap, fron this last mentioned cause, continues until the leaves are sufliciently expanded to throw off the water absorbed by the roots. The other source from which we in Canada obtain cane-suj^ar, i.e the I- 1'.'. 70. Kfv« ..t till' M.-ipli- .ciKiriic. Oiirin^- u'iTiniri;ilioii h railiili- i> .I'lil uiii »lii>'h i-iHli;r. c.r< tn ohiairi :i Imlil III I III' '■i>il !■ 6o NUjrar beet ; and. because of the particular attention which it is rcceivinir Sir™.' ss. •''"'■' ''""'•""■ "'• "• "> •• "^"' «">»•'• Be^rinninK' with the seed, we find that what \s commonlv called the «eed ,.s „, reality a pod. With the aid of a sharp knif^ t ?s oIm ■! number of these pods, by cuttinjr them straijfht across the centre We now not.ce that the pod is composed of a rou^h irreKulashdl Inside he shell are chambers, separated from one another by wood^ partitions In some of these pods, we find but one chamber ; in Others 'therr re «; many as four or five of these cavities. Inside each chambe . «' fi."d ,he true seed of the Heet. The seed, you will notice, is kidnev-shaped. h Kl«. Wi. Tlic l«..t ,«kI (on the left). Th.' I«ct |»hI n|„rMil. ,h„Hiiii.. The triif wid lit till' lull (nil ihv riiflit) # I 111' I'huiiilH'n uithiri. wrlnn^r uT "l{ ''' '"''"''' '*>''^^' ""^ '"* '^"^'^^^'■'^ ^^''h'" » ^ark brown Sf ? . '" r '^•■"Pr'' "* ••'■'moved, we discover the embryo, or sihe fw ; ""'■'''' /•'■'' u""*. '" .•"*■'"'>■ ^"bstance. This mealv substance s the endosperm, and .s the tood upon which the younj,' plant feeds durinir the ffermmat.nK'. or uitant. staj;e. The embryo is the essential and most .mportant part of the seed It has root, st'em. and leaves! IhoL-h these or«-ans are often as undeveloped in form as thev are in size Boys and tj.rls will do well to observe carefully the various staires in theactofK'ermmat.on. For this purpose, a dozen pods or mort aJe sown ma so.l kept duly warm and moist, and one or two pods are uncovered and dissected at successive intervals of. say. ,. hours. "untH the process .s coniplete. In this way. it easy for u's to trace all he visible cWAn^ts which occur as the embr star'ts to i^row We thus notice that the seed first a' ■ , rbs a larjre .imount of moisture a result, it swells and becomes .>ft. The embryo enlarf,'es. and shortly the shell bursts, and a sprout f makes its appearance. In the fij^ure jfiven below, you will notice three V ^ttOi sprouts makiiijf their exit trom a fl ."^Bmiij '^'"''''^ P"'^- ^'ot'L'*-* also that these 11 tPvhTS "P'"""*'^ '^'■'^'■' ''i^* ^AmQ j,'eneral ap- \§ i/^ i)i P'^"'"'*"'-''^- •'-'•i-'h sprout is called a radicle. In time, the radicle be- comes the true root. ,'e in the lite- story of the younj,' plant is passed. It must now depend on its own exertion to supply the necessaries ci( life. For this purpose, the radicle buries itself in the soil, and sends out slender rootlets to K'ather in the food found there. Kra. v_', IMnrillet "itii two l,'rowinjr point \>i the embryo, ascends into the air, in order that it niiiy come under the direct 'nlluence o{ the sunlight. As the days pass, we notice new leaves unfolding from the plumule Why are these leaves sent fortli by the plant? The leaves, like the root, are food gatherers. They absorb from the atmosphere sub- stances which are necessary to the formation inutacu materials obtained from the soil and from the : 1 of plant re or working over of those :iir takes place 6a It UH now direct uur attention to the root of the beet. Removipk' thr earth carefully, we tinU that there i. one well devel.^eJ rZ n ."hin J xinn,,h, downward into the soil, and that small., roots are sent out .Vom It 11 ^ > side rowN. VVe notice abo that for some distance below the s„r- face f the soil the mam root is smot.th. and free from these smaller rootlets Ho^^ IS M , hat so very little of the Heshy root of the heet appears alH>ve the .surface .1 the so I > In reply ,o this nuestion. .. ..Sd asrvou Vo ob , , ^rreat length ol these rootlets. " li has bven frequent in' found tha I... m .our and five feet below the surface .>, the soil have been d „" '7.'''«"i- As the rootlets develop, therefore, they exert a d_ r..s, u ,rce upon the bulb, and this for., tends ,o draw .he bulb in.' ii' .vi)ii rof h/"l " '" ''.*-;r'/"^^"''»»^'^'' 'h«-' heet pi.uu k'-^ows micklv. The main rof. fhukon. rapid: for a time; then we observe a K ,s marked increase in SI . . , ,, fl„. . ,, ,n detect little, if any. developmc.it in this d ri , , „. n... n^ uevelopment, small sacs, or cells, are formed within UK , • !■ •'•''i'« act as store-houses for the food material of the plant .ei us .^ ,1 . observe the leaves. The first thinj: that attracts our atten ion is .-u lor of the leaf. Have you ever thought of the^.use of this shade in the leaves of growinjf plants^ It is due to the presence of a certain jfreen subst.nue known as ihtorophvll. This bij,' word has been made up from two (lic-ek words that simply mo.m "leaf jjreen." This chlor- ophyll plays a vcrv im- portant p.irt in the litv- story of su^ar. The par- ticular use of this j^reen matter is to chans^^e the raw material into plant iy^v^iX. One i-^i the chief materials oi plain food is carbonic acid f,MN. This if as comes frt>m the kiiij,'s of anim.ijs. .\1| livinj,' crc.itures ;ire contiiuiallv Kij.'. sr..- .sh..«. til.- -t.i,, „„t ,i|, fr..,,, the ir.mil ,.t ihi- i.,,t. .s, I brcathliu' out carbonic rii.' ...iin nil ,|„«„ ihri.uith tli. .•,i,tr. ,l„ Imli-r n.rii.r iii ritlil i : . ''^'^^".' "'^"' lllllj>-s. I. . ■ . . This iras is poisonoiis to man but .s an essential food oi plants. Uitlun.t this fo.ul. /he ph., could store up no suf,'ar, nor could it even live. ^ CarbcMiic acid j,'.-.s pasvc- into the le.-.ves of tiu plant throuirh small openinjfs situa ed on the underside of the leaves. Larj^e ouant ties f this Kas are taken in by the leaves oi the beet plant. Th ^^^as , d the inHuence o. chlorophyll is made to unite with water. ..nd thu ,o "' a compound from which suj,'ar is ultimately derived. After the su^-ir h-.s ^$^^&# i« been fi>rnu'd in the I enwn, it in varricil lo tlu downward now o.,h;H;;p';,;"i;^,;''''^;',;;'.vv;/7!r''L'''^ ^r' ^> '^' depend in .,U. wHi., ^er/^ul^u'-^-^r ^ ^^^ -^.J^i^i; Htronjj leafy anK'nlar stem is se ,t n Th . "T" ''^ l^' .^""'' " which are the forernnncrs o the . t*^' The U,u r ^''''^'^'^ ""«*'•■'' «rra.j,..d at short intervals a ohk' he s e,V L mV S'.n h ""'"^"i '''' usuaMy ,n dusters of four or ,U.' Holol'l^. h cl :ter is . sm^ll 'br ;7 KrSiee!::;tuai;?:ha:,;:-.::trd';;s:''''> -^^ ''^ -'"^• the Willis of ^h.fV u >l'*'^'' •• ^>"" ^'xaminalon. we find that only lv!r7l I !u ,^''*^"/ ""'' ^^"'^■'■^vntcnts of the celK in tho roots wvro ?ruit orT ; ^" ];'"" ^" ^'^' '^'"I^'"^- '' -'Pn'> -^' "'^ .ood K Js^ u ruit or seed, production. |„ obtaining; M,>,Mr fron. iho Ivot we there ore snnpl. .ntercept Nature's plans, and are^hus able ,o ^^ o^r /u .h!," h h Tr' "^"^'r^^y i"'^^-'-l 'or us Ihis su^.ar s^ s^d , b v It L t;:..x!;;'t:i ''- ^^'^" •"^" " -'> ■ '-" -^ - --• ^^ri the hi^'i '' Ti' "r '"'•■' "'"'^ "" "^"'■•""' ^'' "''■' '"'"ututure of sn^^.r from carr.es the beets mUo tl f, ,, washing niachin. Rv means of ■ sn r . 1 umn'Srrr' "" '"^'^ " '""^'^'-' '"^'-- --'-l.'a.Kl "^ i d aUn' top of the bu.idm^s uhere ihc ..ro weicL. d and slicec! i„ such t m .mV r as to open up the cell ■ of he boot as much as possible s deposited are very s,m,i u. those of the i.onev-comb. Therefore it s ^ery tmportant that th k, es ...J i„ ,he slici,;,. operation be sharp so 64 that the cells may not be niptiired, but clean-cut. As the slices come from under the cutter, they are put into larjfe tanks. Warm water is forced throujjh the contents of these tanks or jars. By the action of the water, the {greater part of the su},'ar contained in the sliced beets is dis- solved. You know how quickly suj,'ar will dissolve in water. The water containrnj,' the sujjar in solution is then withdrawn from the tanks and taken to a measurinj,' tank. The part of the sugar beet left over, that from which the suj^arhas been extracted, is called " pulp." This pulp is of no further use in the manufacture of the sufjar, and is therefore thrown aside or taken to feed stock. After the liquid containinj; the suj^^ar has been measured, it goes to the mixer, where it is mixed with lime, and then put into a large tank for carboiiation. Carbonation is the process of converting the lime and other impurities in the mixture into nn insoluble form, by means of carbonic acid gas forced through the bottom of the tank. The mixture is then poured into a filter-press. A filter-press is simply a large strainer, by means of which the insoluble matter is retained, as the clear sugar solu- tion goes through. This process is repeated a second time, after which the solution is treated with sulphur fumes. The syrup is then boiled down to remove the water contained in it. This is done by passing the syrup through four large boilers. What is left after the boiling is called thick juice. This juice is again boiled in a peculiar kind of pan, called a vacuum pan, and now becomes raw sugar. The raw sugar is then run into centrifugals, which are machines used for the purpose of separating the white sugar from the molasses. At this stage, the sugar is, of course, damp. By means of a granulator, this wet mass, which has the appear- ance of snow, is dried. It is then run through sieves to separate it into fine and coarse grained sugar, and is ready for the market, clean, white, crystalline sugar, such as we use every day on the table. Some of the sugar that we use has been made from sugar cane grown in the West Indies or in South America, some has been made from sugar beets grown in France and Germany and Belgium. We cannot tell the difference between the two kinds there is none. We shall soon be using sugar that has been grown in beets by the farmers of our own Province. THE STORY OF AN EGG. . VV. R. Graham, B.S.A. Everyone is familiar with the size and sh;«pe of" an ej^'fj; but very few of us stop to think how wonderfullv it is made. We all know that the contents of the egg are enclosed in a shell. This shell appears to be hard and solid, but this is not the case. True, it has much strentfth : but we find upon examination, that it is full of little holes. These small holes allow the air next to the shell to get into the egg. Thus it will be seen that we should keep the egg in a clean place, awav from dirtv straw, such as we often see in the nest ; also away from st'ronjf-smelli'n>r "sub- stances, such as onions ; otherwise, these strong odors, passinij through the shell, will affect the taste of the egg more or less. Next to the shell is a thin tissue. This tissue is made of two layers all over the ejjfj, except at the \nrge end, where they separate, forminjj a small open space, called the air- space. This air-space increases in size as the egg evaporates or dries. 1 he longer the egg is allowed to remain in the air, the more nr will pass through the shell; and each little particle of air carries away with it some of the moisture of the egg, and thus the contents dry up and the air-space increases in size. Sometimes eggs that have been left exposed to the air in a nice clean place for a year, are found to have very little content ; and that which is left is dry and almost hard. These tissues may be pulled off the shell, especially in the case of a hard boiled egg. ;■* Now we come to the white of the eggs, or what is called the albumen. This is said by doctors to be a very good food ; but we are particularly interested in its appearance. So' let us break an egg in a saucer. Notice that the white on the outside is thin and watery ; in a little farther, we see a grey or whitish streak that extends all the way around the yolk, or yellow portion, but does not touch it. \'ou will also notice that at each end of the yolk and extending from this whitish portion is a knotted portion, like a little piece of white string. We wonder what these are lor, and observe that thev are simplv an extended 5-124 I 6- ] Kitf. Ml. |iiiii.'ruiniii»tir stctioii nf an iiiiiii<'iiluil>' iiiitral Ha»k»haiieii iiiii". unil .1 ninnlKriif l:i\irs I'.iiiicnlrrcallv arranijeil .irouiitl it, rhc .iiittr hiyir nf while vulli lyini; i iiiliiitilj iHiiiatli tin- \it, uhere they lie in contact (ner the ;:realer pcirlion of the ei:if ; X. shell ; it, ilenscr allmnien, which extenilM around the yolk, oiitsiile of the internal laver of more tinici alhninen ; <• Ixmiiilary liitween the outer an fibres soft and smooth, and keeps thei from tanj,'-linj,' ormattinfrtof,'itlier. It also helps to keep out water, so that a sheep can stav out in quite a heavv shower of rain without K^'ttini,r its coat wet throiij^h. Then, attain. It you look at these wool fibres closeK , vou will see that thev are not perfectlv straij^ht. but that thev have a waw appearance. In some kinds of wool these waves, or bends, in the fibre are much closer totrether than in other kinds. Look at the two fihrcs shown in l-i^rs. (^. and c,i. In the first fibre there are \erv lew waves while in the second the waves are close tojjether. The hner the fibre is, the more waves it has, while wool with coarse fibre has \er\ few waves I f«) I l-'ii;-. :Ki.-l.oi-k of » of j,'ooUs. Wool that is very Umg, stronjr. and coarse in called "braid" wool, because it is from fibre ft, such wool as this that braid IS often IS so coarse as the braid wool, is is made into what are made. Then there is other wool, not quite but still quite lon^f and very stroiij;.' in fibre ; th called "worsted" j;oods. Worsteds are used vcrv commonlv in makinir men s clothin^r. Some sheep produce wool that' is quite lonif and vet very tine in fibre. Wool that is between two and three inches lonu and very fine in fibre usually sells for a hi>;her price per pound than other kinds. It IS used very largely for makinj,' ladies' dress jjoods, such as delaines, and is olten called "delaine" wool. Wool that is short and fine in fibre is used for making,' such jfoods , is broadcloth, fire undercloth- iiiK-, tweeds, and other ffoods of that kind. Some wool that is lontr and coarse h.is we.ik ^pots in its fibres ; and anv wool that has weak fibres cannot be used foi delaines, worsteds, or braid, but is made into cheap tweeds, blankets, coarse underclothinj,', carpets, coarse stockinj,' varn, and such like. Thus, you see, there are manv kinds of tweed, undercloth- injj, blankets, and such j-oods, dependinj,' upon the qualitv of the wool that IS used in makin;^' them. Such j^'oods ;is delaines and worsteds have a smooth surface. This IS because the wool is put throuj^h machinerv which stretches the wool hairs out straij,'ht. :ind they arc then twisted toj,'ethL>!- in such a wav that all their ends are tucked in out of sij^ht. This stretchiufr is 'called " combiner," and the wool fibres must be sound and stron>r in order that they may not break durinj,' the operation. But if vou examine a piece of tweed or blanket, you will see the ends of the wool hairs standing out from the surface, making,-- the m:iteri;d look rou>,'h. This is bcc.iuse the wool has not been combed, but has been put ihroufrh a process called "cardinj:," in which the wool is rolled up in such a wav that when it is spun, the ends M' the wool hairs stand out from the varn and ^\\e a rouf,'h appearance to the cloth after it is woven. As a rule, wool Uiat is less than two inches lonj^ is not combed, but is used for cardinj,' ; and wool that is weak in fibre will not stand combinj,s and therefore must also be carded. There are many other interestiiij,-- thini,'s which mii.'^ht be said about wool, but I shall simply ask that whenever vou see a sheep, you will think of what you have learned about the wonderful coat it wears, and remember that we should always be kind to these identic :ind timid .immals because we owe to them much of the most beautiful and most comfortable clothini,'- which we we.ir. , I., 1 M TOMBOV THK STOR^' OF A COLT. I. Hit;o Keep, V. S. I am a four year old filly. My name is Tombov. Mv mother is a half-breed, and her name is Duster. Mv sire's name is Jim VVassen • he is a thoroughbred. Therefore I am three-quarters bredl^Mv mother is a large white mare, a great favorite of my master, who both rides and drive- her. She IS a grand saddle mare and hunter. She likes to gallon across country after the hounds with my master in the saddle. She jumprcver »ences. ditches, stone w;,lls and anything that is not too high she can Motliir, •• IMisUr," Jtl Mil rs Mill. run fast and jump hotter than the other horses in the hunt. She is larire him "■ rh^*-';' 'l" '; ! ?^''' "^r '"r '^"'' '''''^^' ^^^° 1^'^" ' - '^he likes to carry h.m as he .s knid to her. ndcs her well, and never . ks her sides with ZVFu'r' T '"■ M " ' '*^^' '^ '"P- "^'' ^"'•t- h'^^'- >■ 'th bv bearinj,^ too ^^S- 1 ""T- "' '*"' '"^^''^^ ^''■'" '^'"^ '^ '^^■'- ''"d'fed her well, Noung. .ilthough she has done a greal deal of hard work in both harness .inci sauuie. [72] 73 The first thinj,' I rcmcmhor was one Sunday morninj-: in Mav. iS«»8, when my master and Krnest, his stable man, came to the stall where mv mother and I were. I was only about one hour old. but I was \valkin^ around the stall. They looked' at me for a while, and then my mastei came into the stall and put his hand on me and spoke kindlv. I was afraid at first and ran behind my mother, but he followed \\w, sayinj;, "Poor little thinff, do not be afraid, I will not hurt you;" so after a little time my fear left me, and I have never been afraid of him since, as he has al- ways been kind to me, and provided me with a nice clean bo\ stall with plenty of straw to lie on and j^ood food to eat, and he ne\ or works me too hard. That morninj,', after looking; me carefully over he said. " Well my little beauty, I am gUid that you are a filly ; you are tall enoujjh but rather too slim, but time and j;ood care will cause you to K^i^w stouter ; your knees are rather weak but they will >;row stronj,' after a while ; I will call you Tomboy; and if you make as jfood a mare as your old mother you will do well." He then ^jave my mother a nice feed of warin bran and crushed oats and a drink of water. Me told Krnest to clean the stall out and put in a liberal supply of clean straw. I liked to lie on the str.iw. and did so most of the time for a few days Whenever I ^,'oi huiij^rv I got up and took some milk and walked around a little. My mother did not lie down for three days after I was born; she appeared to be afraid to do so for fear of hurtinjf me. My master and mistress came to see me often, and would always pet and handle me. I liked to see either of them come, and would always walk up to them to be petted. Krnest j,Mve my mother her food and water, and kept the stall dean and well supplied \vith str.tw. He likes horses and was very kind to us. and we both liked him. and would do what he told us. When I was three days old. my master put a little halter on me and Krnest put one on niy mother anil led her out of the stall. I was not afraid, but did not know what to do. .My master, however, was kind and did not tjet anf,'ry and jerk or hit me. but petted and coaxed me ; he did not expect me to lead the same as ;i horse that had been trained to it; so I soon learned what he wantec me to do and went alon^f with him. They took us to the yard between the stable and the house. I forf,'ot to tell you that we live in town. There was some nice ^-rass in the yard ; and as soon as our halters were taken ort' and we were yiven our liberty, my mother ci'mmenced to eat it. The dav was fine iind warm, and it was nice to be out in the open air. I he!,Mn to run around my mother and kick up my heels. My master and Krnest stood ;ind watched us am! laiii^lied at the fun 1 was having,'. .Master said. "That is rij^ht, Tomboy, have a v,'ood time but do not hurt yourself, you are not very stron^-^ yet. and a little sun will do you ijood." When I became tired I lay down and stretched myself out in the sun. .All this time my mother continued to eat j^rass, but wi>iild often look to see that I was all ri','ht ; she was very proud of me. Alter a little while some bad boys came along and threw stones at me. one of them hit me on the head and hurt me. I jumped up ;ind ran to my mother; the boys continued to throw stones and mother became j^^re.itly excited ; she fjalloped around and whinnied, and my master heard the noise and ran out He was very an},'rv at the boys, and told them that «it»... .: ■ y s ; 74 wil:-..r •;al;nr ;: ^^^^S^^'^ (U --"« »'--- •^'P them, we everv r,„e da V after hat nd left rh^ '"■*''" ''"' *'' "''^ >'"•<* Htroneer. When I w hs tio ^ .i f . Vu" f^"' ^""'■'*« »"^ ' '*^" »'^'^'""e can see bv it tit I w-.s , .M n1 l"^ 1 ^'"'^ ?K P*^''*"*? '""Ph taken. No,, become Huit^,JH^vSenw^^^^^ "^"' T •^'.'f'* ''"^ "^" vet o^'M-ietS,—^ H^a.K. , Hadanv.:nr.-?L'ni,;:;:;-j:;si;^^^^^^^ mother would oecasionally join ,is in our Crolif. bu't usually she would just look on. I soon discovered that 1,'rass tasted nice, and I used to eat all I could. The weather was warm, and we stayed in the field dav ;tnd ni>,'ht. There was plenty of j^rass and j,'ood w.iter". and we h.id a j^ood time with nothinjj to do but eat, drink, play, and sleep. Af- ter ;, while, the j,'rass be- came rather dry and less plentiful, and the Hies be- j,'an to torment us durinj,' TcihllM)\ t\h|.|l t«n H|..k« lihl. theda* til., . j-> . h'*" '*' torment us durnu' he fin thu tht L'"" '^ r" "-"'"^ •'^'^' ""'' ''■''>■ '"^"•"i"'^'. ''hou*J heel Ml i- 1 1 T ^^*^'"""'ii ^^ trouble us, he would mount his his, : "'■" ''' "''^ ^'''''' ^vhi-h he would open. Then he would h h w ! iT TV1 "■' ^'""'^ ^''•'' ^''"' ^ve would alU-allop up to h^ w M. 1 n ^'W' '''''»»-7 "" "^y '"^^ther and le.-.d her out of the «^„.. w ' imr n^ ■ I iM u ^"•'*' "" "''""" "'^■'^ ""-'^v hav and crushed oats, hav- nij nailed a httle bos up n, one corner of the stall, just the proper heiLrht for me ,o ea, ou, of. I was too small to reach mv motheTtledbS'' \\hen cven.njr armed, we were taken back to the field, as the H e ^ d d ,un bother us now. .-.nd it was better for us to be outthan in t le stable, and we hked .t better. This was done everv dav until the weather became colder ,„ the fall, and the nifrhts were so cold tha ' vc vvoutd bJ u.u:omfor,able .n the field. The flies had mostiv all d pp^are^bv t^ Zl' uv" '"'I- "^'Pu '" '^' ^^'^^'^ ^» "'^'ht «"d turned out i,, the da\ t.me. After a tniie the weather became so cold that we were not taken n 3 to the tklU at all, but iverealluwcU t o run out in the yard for a few hours weaned. I was every fine day The time soon arrived when I had to be taken to a nice stall in a part of the stable distant from mv mother. I did not like to be taken away from her. Neither did she like to be left alone. I was taken to her stall and left with her for a few minutes three times a day for three days ; then twice dailv for three davs ; then once daily for a tew days ; after which I was not allowed with her at all for a lon^r time. Hy this lime. I had jfrown quite >tout and stronjf. and my knees had become strai>,'ht. is my master said thev would the first time he saw me. I was fed all that I could eat the first winter. Krnest jjave me ^'ood hay and scalded chopped oats, with a ' .irrot or two every dav, and twice weekly he >;ave me a feed of bran. My stall was kept clean and well supplied with straw, and I was allowed to run out in the snow with Han- bury every day that was not too cold or stormv. Mv master used to trim my teet every month. He said that the wear was not'equal to the (,'rowth. and that if he did not keep them trimmed to the natural shape there u.is dan^'er o( them becoming,' ill formed and injurinj,' me for life. He used to put a little bridle on me and leave it on for an hour or two every day. He said this was to jjive me a mouth. Hy that he meant to accustom' me to the bit. I did not like it at first, but after a few davs I did not mind it in the least. Then he put a set of little harness on me and left it on for a few hours daily. He soon put a check rein on the bridle. A portion of this rein was elastic. He fastened the rein to the check hook, but did not check me up tijjhtly. When I poked my nose out the elastic would stretch ; when I relieved tension it tion but nose out drew my nose back to the proper posi- He said that this would ffradually teach me to vield to the restraint ot the bit, jjive me a >,'ood mouth, and therebv make me a more valuable horse, and more pleasant to ride or drive. I'did well the first winter, and 1 learned ii jjreat many thin>,'s tha» came verv useful after- wiirds. When the jjrass bccime plentiful and the weather fine in the sprinj,' Banbury and I were taken out into the countrv and turned into a field on thetarmof.Mr B. This was about the end of Mav. Our master told -Mr. H. to watch us closely, and if we should not do' well to be sure to let him know. The >,'rass was very nice, and there was a stream of clear. cold water runniny throujrh the field. We enjoyed ourselves verv much, and resumed the sports of the previous summer, as we were alwavs j,'reat chums and never quarreled. In two or three days 1 hej,'an to feel' unwell, my throat became sore, and I could not swallow easily. 1 felt cold all the time, althoujjh the weather was warm. I did not feel well enoujjh to play with Banbur\. I jrrew worse day by day. The soreness of my throat increased until I could not swallow anythinj-^ without feelinf,' jjreat pain; my eyes became sore, tears ran down my cheeks, and I could not bear to look at the sun. .My joints became sore. 1 had a painful cough and a discharife of mucous from the nostrils. Mr. B. saw us everv dav. One day he said to his son. "The filly has a cold, but I },'uess she will soon net over it." Tiie son .said. "But, father, you promised to let Mr. R. know if anythinjr went wroufj witli the colts. ' Vou know he is verv fond of them, and you should send him word about it." Mr. B. said. " I'll 76 the lane, and we wJ r^h ve^y^L fBT.hr very unxiuuN about my condhSn* Vvi u '■^u'*'"^'""'' "*^"' ''"» ^'w* thinjr to help me As soon .J **'!.''"**' *''"' '^^^ **""'d do some maMer had examined me. he said to Mr H •' vvu" '..r^'- ""^ "'"••f ""^ know that the filly wa^il ? Von .fr • .' ^^^>' '^'^ >"" "»' "«» -"e -id that I had inflS. 'andZt Uwou7r; '"'""^' *'^"> i'">" "•^ to pull me through. He was verv « .^ wu*?."""!; 'f'y '■'"''■'f''^ "''''*''"t! He took both Ba^ury anrme h U *• rs\'^^'' "" ^'^ "*" ''^*'"^*^' '""^ »ro Hlowly. When we reachTd h mche rlh . l'"'- "'''u-' ""^ ^'^ f^'"' '*' and gave me some medic ^ewhS did nl.?. '''"P^'\'"'ti on my threat He and Krnest gnvcmrH^^cni^^^^^ ^'^ "'•"* >f''''^' trot better, and I w^s Tbie ,o en Whon i "!"''"' ='"^ "'>' ''"•"»' ^*'^"' us out to pasture on Mn W 's ^-J",^" '/f"' ^•^^^"^'^'"^>"Kh he turned weather became cold, when we were Z^ h-^il". 7 '"""'^^'"^ ""'" "'^' winter we both did well One dav mv ^ ^"^ '"" "' ^''^ foiknx i,,^ me and drove me ouTon the strci"' TL " ^''' " '^' «»" harness on to do as I was told thrhe had J erV Uf^^f ^^^T""- '^'""' ''' ''""'«'"* "'"» few times, and then he hitched me to J ii^ Tm ' '"/'' ""'• "^- ^'^ ""^ '' for me to have to draw a loariut fnew h'', " '"^ '^^.T^'.hi"*.' .kmv my master would not ask me to do t hT„..?J . I V-"."" '"'♦''*''• *^''*'' went all ri,.ht. so he ifot into the .u or . . L'*'"'' *1.^.'""^ "' "■"*•• *'"» ' me a little every day for IcVnll nf l ""^ ' f'."'' ^"^ '''''■ "«■' drove m harness. The next sorimr yl H'l. • ^ "'^■'"' ^-''^^^ *«"> 'rcuble and a^ain taken to the suE£ ;thef'ir*'"wV':"^'' ""!, ^^" ''"'^'^ P"^'"'"'-" the followinjf winter Banburv HI,/ ''V'" ''^" '^'"'^'d f^^-" dn rin^^ driven some to con i„r^',"3^,^:; , -'"''._|;^^^^ driving, and I wat four years old and I was three On T ' ""''" "^""^^ Banburv was looked at all the hor.*" He asS if *|il""'" """^"/^^ "^^' •*»"^'*-' "-' master said. " Ves I will selt hi^ u "'"mV' ''"'" ^'"' ""'e. and mv saddle horse •• The mu^s id ,..r ^ ' " ^''!. '""•<« <«" excellent ladv^ with the mounted in^ntr; Mv mVr"!?^ h.m.o send to South Africa have him. as I will no sell him / TT' "'"'" "'"^' " ^^''■'"' '■''" ^••'" "'^t and I wa.; ^HadThlt he co Id no^ ' i"i''":''^'*" = '' ^*' '^"^ "^''" "^"' ''«-v. a little while a lady cLe the offil'"^^'''- ''' ^""^ ''' '^'' "''•''*• •^»'^''^ he had a ^'ood sadd kh . si to Tel? » 7 ""^ ""^'^'^ "^"^ •"•''^'^''' ''' inspection. She liked his h^i . ^'"l^y/^ ''*'" ^"l**^" ^^"t f'"" her mis'tress-s saddle in'd tide tr^^^t'oT him ".nd%H'^;'i ''^ •^'"^- '''> rode awav. When she camJ^hl^J^ L h'm. and the lady mounted and were ^'ood. and he td In ex^ Sent'mo.uh'tn' ''' '7' "^''^ '^''^ ^^^"^^ bouferht him. I was sorrv to spJ h?I, T u "^ ''?."'' "^"""ers. She had been boujfht by a kind lad v who ^ 7", u- " f''^^'^ ''"' ^''"^ ^^at he saw him a f^w months I iter «n,M K Tu-"^ ^'"'J"" ^^'^""^f- ^^' "^"^t^r well, that he was^hlVst rioTa ewTee^ '*'•'?' '''^ '""'^'^^ and happy in his new home tLt K ,' "' ""'^"ow quite contented fondanT^roud of hl'^'^o^e day Mr T T^iS *>'"' "^ ''" ''"' ^'^^^ wne uay Mr. 1 ., a friend of my master's, asked 1 77 treatment, and tha he « uld I k 7^ ^? '«''""u^ '"■> ♦*'^'""^'' '''"^ heavy for me Mr. T s U ih , h u 1 1 r^ '''"*' ^"""*^"' *'"» «'"• '^'^^ bridle were put o , m c 7,a uL r l ''■** '" ""^ '""-'• "" " ^»^^'«^ '"«1 held me wfile Mr T. r.unud nd'\h"' T ? '"'"."* '"'• '"^>' """•"■'^ afraid, as I never had vSofm back h .', ""k '"'' i'^''"^-- ' *"" went with me I knew th-^it w-^s ,» riJ^h^ln'!-'! "' **'^''*. '"> '"'■"•"■' to Mr. T "\ow I uiii I .. V V *'"' •'"'' ' "'♦'"' "'^•^•'y- He said her mou.h ; "so he I I ' fhS'L ' *'"^""' "'V' '" ""^ '^'^ ""' ^""v i^;s.tr:;or:e;:;;li^^^ my mouth, and hJ hit me a '''"" *'"""''> ^'" '^' '^'^"^ ""^ hurt smart cut with his w hip, which caused me p.iin. '1 his made me an>jr\ , as he hud no ri>;ht to punish mc u hen I was .ictinjT niic'v ; si I bucked and thiLvv him oiT. He aliffhted heavilv on ih • hard jfround ; amr I sto. i Htill until hejjot on his tc-t. My master came to mc and caught the bridle ; he asked Mr. T. if he was badly h'Tt, and told him that he should not have punished me. Mr. T. said that he was not badiv hurt and that he ajfa.n. wh.ch he did; and as he used me kindly I did not t!n he next day I heard my master tell Hrnest that two , , .,'. r .. .:;.. and 1 acted well, f soon became handv. ;md Krnest .a-u ■ AL i very easy to r.de. One day my mistress asked if she mi^'ht uie ■ .,. m master sa.d yes that I was perfectly safe. So thev^ut Jui.s .' d \, ,u''" I""* •'?^ •"> '"'''her. and n.v mistress and master rode s After that she rode me often, and said that she liked me beUer th-in he; own s.,ddle horse. She sits me well and has vcrv li^'ht hands li kc to have her r.de me. She says that 1 walk, trot and canter xl^li • „d tV. my mouth ,s perfection. One day she asked me to jump a 1 tch and did It so we I that she tried me over fences. I like jun ninLr I th k mhent ,he likinj, and ability to jump from both mv p'S ' vVl e t h calU Ph T '^r"''"'>'^' "'y "'^"''^ '^'^'^ " •^i»f 'h«y half-breed that he tha7 thev 7 k"'""*"^ '"'" '^^"^'^ ""'^ '^'^ "'""y ^*«'"P'* "--ound he e huntsm.' •""''' ''""* ''^'"^'^ ''^ "^'-'>' ^'^ '" ^^'^^'^ countries; so the huntsman r.des across the country with a ball soaked in oi of anise Klif. II.'.. Tlif rnit ifiw). n l-«.,«i. III? n,>i;i't ••'•-1. I i I'* 78 trailinjr after him. He avoids swamps and barbed wire fences. Then the club comes out on horseback, and the huntsman brink's the hounds Zt ^\''"""^'* '*«"» »he anise, and follow the course that the hun sman had ^one This is called huntinjf a dra^'. The hounds mak^ a lo of noise, which is called Kivin^r tonfjue. I heard mv master tell the huntsman one day to make a short run, as he wauled to try Tombov across country, and that he would ride Duster ; that the one nas loo y.>unK and the other too old for a lon^r run, and to make it about four miles. So we were taken out one afternoon. My master rode my mother and my mistress was up on me. As soon as the hounds came in siirht I noticed that my mother became excited. Sh.- pawed the irround and champed the bit and wanted to be off. I did not understand it s saw nothing' to be excited about. There were about twenty ladies' and trentlemen in the saddle. After a while the hounds scented the dr ,- and one o» them fjavc tonjjue. My master said. " Old Cecil has found' It ; steady Duster, steady." Away the hounds went over the fence. My master had his hands full contro m^^ his mount, but he manaj^ed to steady her and said to my mis- tress, Now, 1 will ^nve you a lead ; steady her well at her jumps." H.. guve my mother her head and took the fence. I folknvcd and off we went after the hounds, he other riders followed. My mother was very anxious to go fast, but her rider held her in, and said to my mistress, "Keep Tomboy back for a while ; we will save our mounts at first, and see if the old mare and her daujfhter cannot beat them all out at the finish " I soon understood my mother's excitement, as I was be. omintf excited too and anxious to run to the front. Our riders held us back without beinj severe or cross with us, and we jumped everyihii,}; that came in the wav We enjoyed the sport as much as our riders. My mistress talked to ine and praised the way I was carrying' her, and said that she would let me have a brush with my mother at the finish. Hy this she meant that she wou d let me try to outrun her. I would rather have ijone faster but wanted to please my mistress, and I knew that she was the better ju'dire Some ot the riders were ahead of us and some were behind as their horses refused to jump. We went alon^' steadily and did not make any mis- takes, but took our jumps well. After we had K'one about three miles we noticed those in front of us stop short. The riders took their mounts back and the., turned and whipped them ; after which they ran to a certain place and balked. I wo ol the riders went forward over their horses heads uul vvere lost to view, vvhilethe horses jjaMoped over the field with empty sad- dles. My master said to my mistress, -They have come lo a stream aiul the horses re.use to take water." He meant that ihey would no, jump over tnt water. It is a broad jump and our mounts will require speed to take It : steady I omboy and follow me, but do not whip her." He -ave nn mother her head, and she went fast, with me close up. We pass" j through the other horses and both jumped the stream with ease Th. hounds had lost the scent and were running' around the field without making any noise. We came to a standstill and got a res,. Our mas,., blew his horn, when every hound raised his head and looked towards us I L blew ugAin, and they all came to us. In the meantime, some of the hors. ~ got across the stream, but some would not take it. Master told ih 79 hounds to hunt and Cecil aK'ain found, and lmvo toiu'ue Tl,.- .,.h .. jo,ned her. and away they went, making, a t'rea, noiV" ll^h r^^oX: and I were excited now and anxious to he off, but our riders "on rolled us UPNI the hounds K^ot well away, when our master said. '^Ve •..-e^ he finish now so lei us have a brush and trv lomKn 's nuttle " ''.',''"' imI I'li-l.i |,.„| ||„. „.,, I Ihn.k she allowed me to do so. Init sho will not .-.Jmii ii ri,;, „ „ near home; so we were ridden home; aiul mvmistress -mvc nu-.-r.-.t nr.; and said she would never allow me to K- sold, but would kee,r„ k (o, m- own saddle horse. I was .i^l.-.d that I h.ul done so well, as I |^ J ,,;'"' tress and h..d a ^^>od home, and a horse never kn n s wlu L I T; master he w.l j,e. when he is s„ld. W. were taken honu- J "i\ J '. few mouthful s o w.iler, put mio our stalls, and .^ix en a ni.. warm ,- si eaeh rubbed until we were dry, and banda^vs pu, on our les^s. an J ^ f\^r about tnree hours. The next day we were ^Mven some ^ ,• Iki ,' j^; CISC, and we both telt quite Iresh. My unstress intouds to rid. and In , , me reKnilarly; but my master say> un n,other is too old for suJ, x o j exercise, and he does not think he u ill hunt her .a-ain. 1 1,. .,,„ . ,,^, ' keep her as lonj^ as she lives; that it would be mean to sell so .r^.o7 ' servant in her old af,^.. and that lie could not bear to see her ovv7.ed bv any person who i .ij^ht not be kind to her. ( f m/vrsm:^.