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Show THE UHTIAH BATHI FAEHE2 (Preparing Soil for Com Crop can be pven breeding "ewes. It Is not a good feed when fed in excess X amount. Two to 2 pounds la all that the average ewe should receive In a day and that la best divided la Chickens, like children, need two feedings. If fed In there amounts oO. lfix it with magfi. one can feed the ewes from the time they come off grass In tie fall until An Ice house Is a valuable asset to they are again turned to pasture In farm. Winter Is the time to put every the spring. So far as la known sOage a up good supply of ice for use In the wiQ not hurt their breeding qualities 'when fed In limited amounts. On the warmer months. Agricultural Notes cod-Uv- Nothing Is of More Importance Than Attention to Details. - The secret of success In com grow tog depends on careful land preparation before planting. With the increase of lire stock on (all farms and the attention good .farmers are giving to diversification of crops In the state at this time, an ade- quale supply of com Is essential.' Isays CL K. Hudson, of the farm department at the North Carolina State college. Com is one of our most valuable crops and nothing is of more with it than thorough plowing, careful disking and adequate hardem-Jonstrati- on rowing before planting. other hand, it will materially stimulate milk production and also assist the ewes In keeping their digestive tracts open so that better lambs will be the outcome. Adrertiss it tie Uistai in er Alfalfa hay Is valuable for fattening lambs; but at the start It Is safer to give them some prairie bay, straw, or fodder In addition to alfalfa. If every bull was considered Pick a LUSTY BULL For Profit They are builders of Beef R. S. LUSTY & SONS, Dcdscs, Utah Basin fired Hereford Fanner and Get EessBs foreign Dishes For Variety Often, it Is .wise to disk the land before plowing so that it will not plow up in clods. In any event, it should be disked and harrowed immediately after plowing and before the moisture dries oat. Prepare Good Seed Esd. A good, mellow seed bed should be prepared at the expense of early planting, if necessary, states Mr. Hudson. Good com growers know the Importance of this-The North Carolina experiment n advises the use of from 400 to ?500 pounds of high-grad- e fertilizer In .a divided application if the crop Is not to be with an application of nitrate of soda. If the soda Is to be used, then all the other fertilizer might be pnt In under the com before planting. The soda should be applied jwben the com Is about knee high and (before it bunches to tassel. A good application Is recommended, Early Cultivation Favored. j Mr. Hudson advises early cultiva-itlo- n with the use of the harrow or .weeder. This destroys the early growth of weeds and grass and saves moisture. As the com grows and the .roots develop. It Is unwise to cultivate jdeeply because the tender rootlets are found near the surface. Several varieties of com are recom-mended for the different sections. Mr. ! Hudson states that Weeklys Improved, Southern Beauty, Lathams Double and Jarvis Golden are best for the Piedmont section, while Lathams Double, Indian Chief and Biggs 1. the order named, are adapted to the coastal plain. sta-itio- top-dresse- d -- Fro--lifi- c, ; Pens Most Satisfactory for Management of Bull Bull pens are not the most common method of handling dairy bulls, but they are proving to be the most satisfactory, both from the standpoint of safety to the owner and usefulness of ;the bull. Where there Is no special ;pen for the bull, he must either run J with the herd or be shut Into a dose-jl- y confined stall where lack of exer-fcis- e will injure his usefulness. ' When the bull Is allowed to na with the herd there can be little regulation of the time when cows will freshen. In addition, a bull with good nervous temperament Is a constant source of danger to all who must work with the cattle, as well as with strangers who may occasionally visit the herd. It is true that there are bulls that have never acted cross and they may continue to remain in this class, but usually such bulls are the ones that eventually attack people and cause trouble. Silage Is One of the Best Feeds to Give Ewes SHage Is one of the best fecd$that TTI O you tec I sometimes teat the has gene oat of cook-n- g Vl zest that you t care what yen cook or how it tastes? If yea went to s ychounulysi, probably he iud some weird cause for vouj this fecfr.g. bat if you act as your own psychoanalyst (at much "less expense) you will probably hud that you are suffering front the malady called monotony. on have been sticking too closely to the good old standbys in vour recipe book. For a cure, the best thing to do is to wander abroad in a foreign cook book and see what you ra adapt to your own meals. Often, the difference between foreign American cooking is simply a matter of unusual combinations of flavors. Sometimes it is due to a novel sauce, but whatever it is you will be surprised to see how often you, iu your kitchen, can duplicate noted dishes of famous foreign chefs. dc-n- ad Russian Love Sardines Russia, for instance, loves an hors doeuvTes which may seem a bit odd to you at first, but if you try it some time, you will probably be an enthusiastic convert. Bring a kettle full of water to the boil, drop in a can of sardines and let boil for half an hour. Remove the sardines and serve with grated orange peel sprinkled over them. Another fish dish is Mexican Shrimps, served hot and peppery, just as oar Southern neighbors like them. Heat four tablespoons butter in a pane Add one teaspoon nvneed onion, one can of shrimps, and brown. Remove shrimps and onion. fix four tablespoons Soar and one teaspoon chili powder with tae til; tnen ads! iri?g the sauce to two cups boiling; stirring When thick add the constantly. nLa and shrimps, two tzbleip iens mmced parsley and cup tomato catsup. Cock about five minutes, then serve. Croustades, j'Utysaeo.s or timbales, make mcc containers for the shrimps. A tart salad of stringless beans with French dressing to which been added liberal amounts of pepper oitea accompanies this dish. And in case this becomes a favorite of your family, dont forget that chili con' came and hot tamales berth come in cans, all ready to heat and serve. In great, but delicate; contrast to the spice of this dish, is the bland sweetness of Frances contribution Pear Cdnde. Cook three-fourtcup dec m two onc-lu- lt cups boding salted water until water is absorbed then add one ctrp imlt and cook in a double boiler until tender and the milk is absorbed. Remove from fire and add two teaspoons of almond flavoring1 extract, mixing in thoroughly. Pot tiie rice in a ring mold and rhiti Turn out and place eight large halves of canned pears around the mold. Fill the cavities of the with strawberry Jam. Thin pears some of the jam with pear syrup and pour over the rice mold. Fill the center of the ring with sweetened, whipped cream. one-four- th hs Belgium Prefers Peaches Frances next door neighbor, Belsupplies another dessert gium. which Cut as as are is called Peehes Duchesne. many squares of sponge cake desired. Pour on each, one dan- gerous there would be fewer accounts ' of farmers being killed by their buIL The gentle bun Is quite often the one that gets his man. tautespnixai of coos.mg s nervy. On ha.f a cauued peach, cut the peach a small bJaed custard Serveplace with each f'-i- ce vhoc&Iate sauce. . Turkey supplies a' sc up which is oel.CEu.es and sulosiliL Cook' oae-four- th cup rice in five cups of brown suup stock act! done. Pour the co-t- ea cs of a small can of tomatoes in a sauce pan and with it boil a small piece of bay leaf, eight wbute peppercorns, one tablespoon of diced onion, teaspoon th celery salt and teaspoon salt; boil for thirty minutes, ttw mix with the first mixture. Strain titrough a sieve. Melt two tablespoons butter and add two tablespoons flour. Add the soup and bring to boiling, stirring constantly. When thickened, remove from the fire and serve with a dash of pap. rika. one-four- th one-four- And filwa lake CLickca China likes chicken, and Pima pineapple, so what ts more natural than for them to combine the two to make Chinese Chicken Melt four tablespoons butter and m it brown two small, diced onions, stalks of celery sliced, one smaa can of crushed pineapple and of canned Add four tablespoons of flour and Gradually add one cup of lies cCiea broth, stirring until thlck-enand boiling. Add two cups cooked and diced white chicken meat. When hot, pour into a plat-t- er garnished with toast points, bprutkle with chopped salted ed |