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Average Increase of Acreage in Wheat Over 22 Per Cent. Wheat Acreage Province. Increase Saskatchewan 25 per cent Alberta 32% per cent Manitoba 15 per cent Average for prairies 22% per cent Saskatchewan. The growth of the crop during the past week was very satisfactory. Rain fell in many places during the early part of the week, followed by warmer weather, which has been most bene ficial to the grain. Breaking and sum mer-fallowing were well under way, and conditions generally were most promising. The following reports have been re ceived by the department from the various centers: Denholm—A little rain needed in the northern part to •tart late grain remainder of district plenty of moisture. Davidson—Ideal growing weather a few farmers har rowing grain to conserve moisture by breaking crust formed since last rain. North Battleford to Prince Albert— Good growing weather crops looking well. Slight damage near North Bat tleford from cutworms recent rains beneficial. Kindersley—Crops looking fine and prospects good plenty of moisture, with prospects of more rain. Every slough in this country is full. Prince Albert—Crops in fair condition, though cutworms and light frost* have done damage in some sections Have bad moderate quantity of rain. Owing to prompt marketing of the harvest of 1914, the farmers were en abled to devote more time than usual to cultivation in the autumn, under conditions which were decidedly fa vorable, and that, combined with the opportunities for soil preparation pre sented by an early spring this year, has resulted in the seeding of a wheat area estimated at twenty-five per cent greater than last year. Areas sown to oats and flax may be less than last year, because of the concentration upon the cereal in greater demand for export. Wheat seeding was completed eight days earlier than the average, under almost ideal conditions. Alberta. "Prospects excellent Abundant moisture throughout the province, fol lowing rain. Area thirty to thirty-fivs per cent greater. Crop generally two weeks earlier." Attention is drawn to the fact that the land has not been in such fine con dition to work for years neither has there been as much moisture as there a was last autumn. This was protected during the winter by a little more than the average snowfall, which remained on the land, not being removed by the warm chinook winds, as is usually the case. There never has been a more optimistic feeling than exists today, judging by the Information received from various parts of the province. We feel justified in saying that the crop never went in under more favorable circumstances weather splendid and land particularly well worked. While it is true that the acreage will ^e greatly increased, it is pleasing to learn that, despite the high price ol feed, the receipts of milk and cream at the dairies continue to keep up, and that the output of the creameries has increased in quantity. One of the most encouraging things in last year's work was the increase ol practically thirty per cent in the out put of cream and butter south of Cal gary. Manitoba. Owing to the exceptionally early har vest last year and favorable fall weather, a much larger acreage of land was prepared than usual, and partly for the same reason and the prospests of high prices for all kinds of grain, farmers took more pains in the preparation of land, so that the spring opened up with 1,235,000 acres of fully prepared land above the pre vious year. Seeding was general by the 7th of April, some days in advance of the average. Since that time the weather has been exceptionally favor able for the sowing of wheat, and the farmers have taken full advantage of ft. Much of the crop is now above the surface. There has been a very gen eral and liberal rainfall this will hasten the germination of the recently sown wheat, and will prevent the soil from drifting off the later sown crop. The area sown in wheat is fully 15 per cent greater than last year. To sum up the agricultural situation generally, the Department of Agricul ture says: "The area is larger than usual, the land has been well prepared, and the wheat has been sown at the right time not so early as to run the risk of being killed off by frost, but sufficiently early to insure its ripening In the fall."—Advertisement. Ready money is seldom ready when you want to borrovf some. Important to Mothers Examine oarefully every bottle of CASTORIA, a safe and sure remedy for infants and children, and see that it Bears the Signature of In Use For Over 30 Tears. Children Cry for Fletcher's Castoria Let's itmember the kind acts of oth ers, but forget our own! Drink Denison's Coffee. Always pure and delicious. It's, easier for a young mad to rals* row than a mustache. *pr Vr* $ (Prepared by the United States Depart ment of Agriculture.) The red-winged blackbird eats very little fruit and does practically no harm to garden or orchard, according to the United States department of agriculture's biologist. In a new Farmers' Bulletin (No. 630), entitled "Some Common Birds Useful to the Farmer," it is explained that nearly seven-eighths of the red-wing's food is made up of weed sieeds or of insects injurious to agriculture. This indi cates that, the bird should be protect ed, except perhaps in a few places where it is overabundant. The red-winged or swamp blackbird in its various forms is found all over the United States and the region im mediately to the north. While com mon in most of its range, its distribu tion is more or less local, mainly on account of its partiality for marshes. It builds its nest over or near standing water, in tall grass, rushes or bushes. Owing to this peculiarity the bird may be absent from large tracts of country which afford no swamps or marshes suitable for nesting. It usually breeds in large colonies, though single fam ilies. consisting of a male and several females, may sometimes be found in a small slough, where each female builds her nest and rears her own little brood, while her liege lord displays his brilliant colors and struts in the sun shine. In the upper Mississippi valley the species finds most favorable condi tions, for the countless prairie sloughs and the margins of the numerous shal low lakes afford nesting sites for thou sands of red-wings and here are bred the immense flocks which sometimes do so much damage to the grain fields of the West. After the breeding sea son the birds congregate preparatory to migration, and remain thus associ ated throughout the winter. Three species and several subspe cies of red-wings are recognized, but practically no difference exists in the habits of these forms either in nesting or feeding, except such as may result from local conditions. Most of the forms are found on the Pacific side of the continent and may be consid ered as included in the following state ments as to food and economic status. Many complaints have been made against the red-wing, and several states have at times placed a bounty upon its head. It is said to cause great damage to grain in the West, especially in the upper Mississippi valley, but no complaints come from the northeastern section, where the bird is much less abundant than in the West and South. Examination of 1,038 stomachs showed that vegetable matter forms 74 per cent of the food, while animal matter, mainly insects, forms but 26 •per cent. A little more than ten per cent consists of beetles, mostly harm ful species. Weevils, or snout beetles, amount to four per cent of the years, foot, but in June reach 25 per cent. As weevils are among the most harm ful insects known, their destruction should condone some, at least, of the sins of which the bird is accused. Grasshoppers constitute nearly five per cent of the food, while the rest of the animal matter is made up of various insects, a few snails, and crustaceans. The few dragon flies found were prob ably picked up dead, for they are too active to be taken alive, unless by a bird of the flycatcher family. So far as the insect food as a whole is con cerned, the red-wing may be consid ered entirely beneficial. The interest in the vegetable food of this bird centers around grain. Only three kinds, corn, wheat and oats, were found in the stomachs in appreci able quantities. They aggregate but little more than thirteen per cent of the whole food, oats forming nearly half of this amount. In view of the many complaints that the red-wing eats grain, this record is surprisingly small. The purple gracklc has been found to eat more than three times as much. In th* case of the crow, corn forms one-thir^ of the food, so that the red-winged blackbird, whose diet is made up of only a trifle more than one eighth of grain, is really one of the least destructive species. The most Important item of the bird's food, how ever, is weed seed, which forms prac tically all of its food in winter and about fifty-seven per cent of the fare of the whole year. The principal weed seeds eaten are those of ragweed, barn yard grass and smartweed That these RED-WINGED BLACKBIRD EATS LITTLE FRUIT Red-Winged Blackbird—-Length, About 9Inches. tx seeds are preferred is shown by the fact that the birds begin to eat them in August, when grain is still readily ob tainable, and continue feeding on them even after insects become plentiful ia April. Growing Pepper Plants. The conditions the pepper plant de mands for favorable development are very similar to those of the tomato, except that when young the peppers are more sensitive to cold, wet or un« favorable conditions of the soil. Pep? pers, like many other crops, bring the best results when their growth is un checked from the starting seed to the ripened fruit. Possibly the pepper Is a little more sensitive to cold, hard, ill-drained soil than many other plants, as when the growth is checked often very little fruit is borne by the plant Therefore, one of the essentials is a well-drained soil put in the best me* chanical condition, and a delayed planting until reasonably sure of con stant warm weather with the least possible danger from cold or wet. Like the tomato, the plants may be propa gated by planting the seed in the field, but a better yield is usually obtained where the plants are started in beds or boxes and transplanted to the open field. Often the profit on a pepper crop is determined by the character of the plants set. Soil for the Seedbed. In preparing the soil to be put In th« seedbed for starting the pepper plants a good mixture is made of one-third black garden soil, one-third well-rotted manure and one-th.ii* coarse-grained sand. These proportions, however, vary with the character of the soil, whether heavy and compact or sandy if the former, use less soil and morel sand if the latter, less sand. If the manure is light, poorly rotted, take pains to make the soil a light as pos sible and use larger proportion. It is important that the ingredients be well mixed, which can be best accomplished by throwing them into a conical heap, shoveling this over and then passing it through a coarse sieve of about one* half-inch mesh. Carefully level about two to three inches depth of this soil in a shallow box and water as thor oughly as possible without making it actually muddy. Let it stand for at least an hour and then add about one half inch of fresh soil, and in this plant the seed either in drills about one-quarter inch deep or scattered over the surface and evenly covered with from one-quarter to one-half inch of fresh earth. If the box is to be exposed to the sun it is well to cover with a paper. Care must be taken to remove this be fore the young plants appear, which they should do in from seven to twelve days. The box should be kept where the temperature can be held as uni formly as possible at 60 to 80 degrees. It might run higher in midday, but germination will be checked in propor. tion as it runs lower. The young plantB if crowded become bleached and ten der. Better pull and transplant, or even throw away some of the seed lings rather than have the whole plant* ing permanently injured. As seon a* the central bud is well developed tin, seedlings should be transplanted, set (Eei ting tHem from one to three inches apart, according to the size at which it is planned they should go into the per* manent place in the field. The soil of the plant bed should notl become compact and hard. Keep it friable so as to enable the plants to be pulled for setting with the least pos sible injury to the roots. During thd germination of the seed and the growth of the young plants carefully avoid overwatering. Don't water un less the plants show by tendency to wilt that they need it then give aQ abundance, applying it in the morning or evening rather than at midday. Fo" five or six days before transplanting allow the beds to become as dry as possible without the plants wilting then, eight or twelve hours before -the plants are to go to the fleld give the bed an abundant watering. In order to facilitate the gathering of the peppers with the least possible injury to the plants, it is advantageous to leave every fourth row vacant, i^ necessary, crowding the plants -which should go into the fourth with- the other three rows. After setting the plants give the field a thorough cultivation, which Bhould be repeated as often as practical wilb out injuring the plants t' COOK COUNTY NEWS-HERALD, GRAND MARA IS, MINN. LOOKED IN ITALIAN STYLE Delicious Ways of Preparing Fruit That May Be a Novelty to Some Housewives. For the many who prefer cooked to raw fruits the various delicious ways known to the Italians may be receivedj with pleasure. Different from the usual apple sauce Is this method of cooking. Pare and quarter apples of any size, drop intd a saucepan, for every six apples ad^ the juice of one orange, and a quarter of the peel sliced with the pulp. If not sufficient juice a little water may be added and granulated sugar to taste. Cook only until the apples are tender, not long enough for them to lose form. Pears cooked the same way are very good. vViK nr^y ^j'4* Ttf!: ,.i ,r t, 3,0 $ff ", "V1 Apricots, fresh or dried, are cooked in the same way. If dried soak for eight or ten hours. Place in a baking pan, cover with sugar and marsala wine, or a good quality of sherry. Place in the oven, cook until soft and juicy, basting occasionally. Plums will be found equally good cooked as ap ricots. Prunes, always seasonable, are won derfully delicious when prepared in the true Italian way. Soak over night prunes of any size in sufficient red wine to cover the fruit and for each pound of fruit add half a cup of granulated sugar. Cook until tender and add more wine if much juice is desired. Just what the wine does to the flavor of the prunes it is difficult to say, but certainly they are well worth trying. Dried cherries, as well as the fresh ones, are good cooked this way, and blackberries stewed with claret instead of water will prove a new delicacy. Peaches cooked with brandy are of course not a novelty, but peaches cooked with raspberry syrup instead of sugar and the usual brandy will be something to remember. CHINTZ NEEDS GREAT CARE Precautions Must Be Taken When There Is Need of Washing This Delicate Fabric. The housewife whose home Is filled with dainty chintz draperies and cov ers is often troubled by the fact that each time her chintz is washed its lovely designs grow a bit lighter, un til they are so faint as to be almost in distinguishable. Of course the fading is all due to the way the chintzes are laundered, and a little more care in that depart ment will keep the bright colors prac tically the same as new. The chintz should be soaked In cold water made briny with plenty of salt and vinegar. When the brine has thor oughly penetrated all through the goods a little hot water should be run into the tub not enough to make the tub full of warm water, just enough to make it tepid. The washing should not be done with a very strong acid soap—in fact, a soft soap is prefer able. When the chintz is hung up to dry care should be taken that it Is not put up in the direct sunshine, but is hung in the shade. When not quite dry it should be taken down and ironed from the wrong side. The great thing in preserving the colors of chintz is not to let heat come in contact with the right side of the goods. Of course the irons will have to be fairly hot in order that the chintz may look fresh and without wrinkles, but this heat should be applied to the wrong side of the goods. How to Clean Suede. If you are wearing a pair of fash ionable shoes it goes without saying that they have some suede somewhere in their makeup. They have suede tops or they have suede trimmings, or some place there is some suede. Also, as a matter of fact, the suede becomes soiled rather easily. Now, there are several sorts of cleaners sold for suede and all of them are fairly good. But a woman who has had much experience with cleaning suede says that the best way to clean it is to rub it with a fine emory cloth. This literally rubs off the dirt and leaves the suede smooth and clean. Otd-Fashioned Baked Indian Pudding. This is the ideal dessert to follow roast pork or pork and beans. If made right, this pudding when taken from the oven will be of quivering, jelly like consistency, and if any is left over it can be steamed for next day. Bring a quart of fresh milk to a boll, then sprinkle in a cupful and a quar ter of fine granulated meal, holding it high with the left hand and stirring with the right. When this is thick ened and cooled a little, three-quarters of a cupful of molasses, a half tea spoonful of salt and two teaspoonfuls of ginger are stirred in and the mix ture beaten until smooth. A stone pudding dish is now to be well buttered and the batter poured in, and at the last moment a quart of cold milk added. Bake in a very slow oven four or five hours and serve with hard sauce or cream. Aunt Susan's Cake. One and one-lialf cupfuls sugar, half cupful butter, one egg, one teaspoon ful cinnamon, one cupful sour milk, one teaspoonful soda dissolved in milk, one cupful chopped raisins, two heaping cupfuls flour. Strawberry Salad. Choose the heart leaves of a head of lettuce, heap a few strawberries in each and dust them lightly with pow dered sugar. Put a teasponful of may onnaise on each portion and serve cut lemons with them. Delicious. ,w-*v DAISY FLY KILLER £5? It's a Picnic Getting Ready for a Picnic If you choose Spanish Olives Pickles Sweet Relish Ham Loaf Veal Loaf Chicken Loaf Fruit Preserves Jellies Apple Butter Luncheon Meats Pork and Beans Stooping over to catch his words, the friend heard him say: "Sergeant major sergeant major brigadier general ugh, lieuten ant general a-a-a-h!" "What are you saying?" asked the friend in some alarm, as the sufferer looked piteously up at him after his last gasping "a-a-ah!" "Assigning the waves their rank," said the military man, rolling toward the wall again. "There have been, eight lieutenant generals within the last twenty minutes." In the Trenches. "No blankets, captain." "Well, boys, we'll just have to cover ourselves with glory." Most old bachelors are hard to please they don't even think a girl baby is fit to kiss until she is sweet sixteen. Ready to Serve Food Products /rub! on Libby *j at four gmctr't Libby.M?Neill & Libby Chicago mt~ tract* and kills all 11M. Heat, clean, or namental, convenient, cheap. Lasts all .••ason. Mad»ot metal, eantiplllor tip overi ariu not.soli or lhjnra anything. Guaranteed effectlTO. /i .1 All dealers ortsent expreaa p«Hd for 11.00. HAROLD 80MEKB, ISO Da Kalb At*.. Brooklyn, H. T. WAVES HIGH UP IN RANK Sufferer From Effects of High Sea Was Designating Them as He Watched Their Approach. A New York man was crossing the Atlantic with an army officer who suf fered greatly from seasickness. On entering the stateroom one par ticularly rough day he found the offi cer tossing in his berth, muttering in what at first appeared to be a sort of delirium. C-R-E-A-M Best cash market—Handle end veal. Write for price list and tags. THE R. E. OOBB COMPANY, 14 East 8rd 8treat. St Paul. Minn. OWN your own Don't neglect this opportunity. Williams County. North Dakota, lands will make yon mow McCLINTOCK & BYLIN TIOGA, NORTH DAKG Wheat and Stock Fans Wrong Diagnosis. One of the prominent clubs of this city gave a contract for the decoration of their building in honor of the visit of the fleet, and the decorator con* ceived the idea that the word "wel come" spelled out in signal flags would be an appropriate and beautiful design for the front wall, over the entrance^ He asked a naval officer for directions, and, following the code which said officer wrote out for him, a very inter esting result was obtained. Judge of the surprise of the contractor when an army'officer, happening by, asked: "Do you know what you have written?" "Why, welcome," stammered the decorator. "Not by a long shot!" said the army officer. "You have got up there, "To h— with the army."—Life. Interesting Comparison. "It beats all how luck does play fa vorites," remarked Farmer CorntosseL "I jes' been to see Ezra Hankins." "How's he gettin' along since tie hurt his foot?" "He's ,purty glum. The doctor charged him a hundred dollars fur cut tin' his foot off. An' when the rail* road cut Uncle Jake's foot the com pany paid him six hundred in cash. Maybe these great corporations ain't as graspin' as some people says." kiss may be a reward or punish ment. the daintiest, choicest flavoured flaked food ever produced— Past oasties If you like corn flakes, as most folks do, there's a delightful surprise ahead. The new method of toasting these choice bits of Indian Corn brings out a wonderful new flavour— A Flavour Beyond Compare New Post Toasties have a body and crisp ness that don't mush down when cream 01 milk is added, and they come FRESH-SEALED —sweet and ajjpetizing. Your Grocer Has Them Now it.