r-
' IF" HI 6k. rv rt
Preparing cream for city trade was
a subject discussed at a recent eastern
dairy meeting. In the larger cities the
price of this luxury varies from 5 cents
to 15 cents per half pint Cream that
brings 15 cents must be of the very
hijrhest quality. Pasteurization usual
. ly enters into the process of preparing
It for market, but this is not necessary.
Following Is part of the address given
at t!ie meeting by C. T. Thompson. It
will be of interest to all dairymen:
"( 'ream will keep sweet for a longer
period than milk. The thicker the
eroiim or the more fat It contains the
lo;i-rr it will keep. This will very ma
tevinlly help the producer.
"The method of preparing cream
without pasteurization, to be marketed
as sweet cream, is as follows: The
cows' are kept in clean stables fre
quently whitewashed, their udders and
flanks carefully brushed and wiped
with' a damp cloth; the bands of the
milker are clean; no odors are In evi
dence, and.no dust from recent feed
ing or from bedding. The milk Is
drawn into hooded pails through ab
sorbent cotton, then taken at once to
the dairy room, where nothing but the
dairy utensils and the cooling tank
are allowed to remain. It Is run
through a scrupulously clean separator
Into cans which have been sterilized
and set Immediately Into clean Ice
water, where the temperature Is below
88 degrees P.
"After the cream Is cooled to 40 de
grees or less It Is bottled and set Into
cases. These have a compartment for
each bottle and an Ice box In the cen
ter. It Is then ready for market, anc!
!f the work has been carefully done It
will keep for as long a time as tiiat
which has been pasteurfzed In .cream
eries. I have known cream prepared In
this way to be used in coffee sixteen
days after shipping and show no ef
fects of age whatever. There is noth
ing in the above method which cannot
be successfully employed by any dairy
man who has cleanly tastes and hab
its, and It does not require any great
outlay for expensive machinery or for
expensive stables. When cream con
taining 40 per cent fat can be sold for
10 cents per half pint or $1.00 per gal
lon, the producer is getting at the rate
of 40 cents per pound for his butter,
which Is the net wholesale price re
ceived by people of my acquaintance,
with a steadily increasing demand and
prospects of still higher prices."
An Imported Guernsey.
The subject of the illustration, from
the National Stockman and Farmer, Is
the Imported Guernsey cow Itchen
Daisy III., which was recently sold to
F. Lathrop Ames of Massachusetts for
$4,000. She made a most creditable
ITCHEN DAISY III.
record as a two-year-old 9,958.7 pounds
milk, 553.83 pounds butter fat which
placed her at the head of her class, and
has just completed another year's test
which places ber at the head of the 1
four and a half-year-old class, she '
gaining that position by 700 pounds
milk and .9 pounds fat. She is the first
cow to have the distinction of standing
at the head of two classes in the
Guernsey register. The record was
made under the supervision of the
New Jersey experiment station.
How One Breeder Succeeda.
Talking with a breeder of dairy cat
tle who has had cows make some high
records, who seldom loses a calf or a
mature animal and who sells his stock
at good prices, a friend says: "You are
the luckiest mortal I ever knew.
Things always seem to come right for
you." "Luck has nothing to do with
it," said the breeder in question, "un
less you would call staying up all night
with a calving cow when it is neces
sary, watching with the greatest care
the cows that are on test as well as
the other members in the herd, and
seeing that everything Is attended to
personally and working from twelve to
sixteen hours a day, luck. And if per
sistent advertising, attending breeders'
meetings and sales and doing mission
ary work with the neighbors at home
In the Interest of pure bred stock and
for the further purpose of disposing of
my surplus stock is luck, I have it, but
not otherwise." There is a little ser
mon in this for the beginner In the pure
bred stock business. Holsteln-Frlesian
Register.
t The Cowa tt Keep,'
As the cows are to bring In most of
the cash It Is very Important that they
be carefully selected. Breed is not
nearly as Important as performance,
eays the National Stockman and Farm
er. It Is a very good plan to start
withfpure bred registered animals If
within reach, but let the pedigree not
deter you from using the scale and
test and if any fall below the standard
dispose of them quickly, pedigree and
all. Indeed, my friend, with a favor
able season you 'may succeed in grow
ing enough roughage and some grain
for eight cows and two horses the first
year if yon go at it heart and soul, but
It means long days of hard work, care
ful thinking and prompt execution.
WATCH THE COWS.
Oct Good Bttm For Good Vn
Treatmemt.
It Is too often the case with many
farmers or dairymen that they keep
their cows, regardless of their produc
ing capacity, till they are old before
they replace them with others. A cow
should be, as it were, a trial And ber
owner should be exacting enough to de
mar i large returns from good feed and
treatment Every generation of cows
can for many years yet be made an
improvement on their dams. Then the
more rapidly one generation of cows Is
made to replace another the more rap
idly will the herd improve In producing
capacity if the proper care is exercised
In breeding. It Is possible to have all
cows in the herd approach and even
equal the best cow in the amount and
quality of milk given. A little ambition
and enterprise on the part of dairymen
should soon bring this about.
Reducing; tile Herd.
Our pastiV.-e fields and feed supply
should be used to their full capacity.
When a cow on account of some acci
dent or for some other unforeseen
cause does not give sufficient milk to
make it profitable to keep her, there
should be heifers ready . to take her
place. It is a good plan to raise a cer
tain number of heifers each year, and
If no vacancies should occur in the
Tanks of the older cows then create
some vacancies by selling the least pro
ductive ones. A farmer must see to it
that his herd is reduced in numbers.
With improvements in methods, of
growing and handling the farm crops,
the farmer is easily enabled also to en
large his dairy herd. To renew the
herd Is the only way to keep It pos
sessed of vitality and thrift with capa
bility or capacity for large productions.
We should make a sort of civil serv
ice examination of our herds, says the
Cheese and Dairy Journal. That Is the
only way to be up with the times. It i.
is the only way to get the profit.
A Difference In Bulla.
But few men appreciate the wonder- !
ful difference in bulls, and probably '
one of the greatest hindrances to the i
development of a good dairy herd is i
the indifference which is paid to the
selection of a sire. There is no surer ,
or quicker way of building up a dairy
herd than the use of a strong, vigorous
and prepotent bull which comes from
a family of good milking cows. Good
animals cost more than scrubs, and
consequently farmers do not think
there is enough difference in bulls to
pay the extra cost for a good sire, but
here Is an expression, says Hoard's
Dairyman, from a practical breeder:
W. J. Giliett of Hosedale, Wis., a
prominent- .Holstein breeder, says
about the purchase of a high priced
bull: "The hardest battle I ever fought
was years ago to lead myself to pay
the sum of $300 for a bull calf for use
on our pure bred herd, but I can now
say had I paid $3,000 for this same
sire the sum would not have equaled
his worth or been commensurate in
value to the great dairy characteristics
he stamped upon his offspring."
Give the Cowa Exercise.
Cows in milk will consume and di
gest more food and give more milk
with moderate open air exercise than
if kept in closed quarters.
The cow appropriates a certain
amount of food to sustain life. What
you give her above this is clear profit
Quick fattening makes tender meat
Let it help out with the old cows.
Round up all the poor cows for the
butcher.
The cow thai tests less than 3 per
cent butter fat had better be sold.
Deliver the cream before it becomes
too old. Cool it promptly and use great
care in milking and cleaning the sepa
rator. Then your creameryman will
have no objection to the hand separa
tor. Burn the rag you used to wash the
milk utensils with. Then use a brush.
There is much in breed, but more In
care and feeding.
To make your dairy pay better study
how to produce milk at less cost
Silaged fed cows winter better, give
more milk and do better when put on
pasture than others.
If the silage molds and decays on the
top do not begin to worry. This seals
up the rest and keeps all that Is under
it in prime condition.
Pack the silage well at the sides.
The middle will settle of Its own
weight, but the contact with the sides
of the silo keeps It from settling around
the outer edge, says Kimball's Dairy
Parmer.
The great principle to be observed in
winter dairying Is to feed economically
as regards cost so as to secure the best
result ,
Dutch Belted cattle may be regarded
is strictly dairy cattle, but I hare
found that they make good beef owing
to their size and easy keeping quali
ties. F. R. Sanders, New Hampshire.
A good hardworking cow should have
sixty days' rest before starting the
fresh period. Many cows will keep op
a good flow until a very few days be
fore calving, but It Is a poor plan to
let them do this. The most persistent
mincers are the ones who will do this,
and they are Just the cows which need
a good long rest They will more than
make np for lost time when they
freshen.
Ropy or stringy milk is caused some
times by stagnant water. The cows
are permitted to stand In water holes,
and this gets the old water and mud
on their bind legs. When they lie
down their adders come la contact
wtta this mud and trouble follows.
, h
I DAIRY WISDOM
FEEDING FARM
WORK HORSES
Approximately ten pounds of oats,
five pounds of corn and three pounds
of bran divided into three equal feeds
mr'u pQtinn that cannot bet
"""T , J ' " ho with a broad, full and high forehead.
much improved on. The relative . . . , . '
amount of corn can well be increased; Seating Serous brain, which will
during the winter months, and for! suggest a well developed nervous sys
sake of variety it may be omitted at' tem and stronS vitality. A short face
the morning meal and fed at noon. The aad not lean is an ever present charac-
weight fed at each meal should be kept
about the same, and for the evening
meal crushed oats should when possi
ble be substituted for the whole grain
along with the bran and a few hand
Ills of cut hay fed wet and salted
enough to render it palatable. Horses
soon become very fond of this food,
and this alone aids digestion. Sixteen
pounds would be a fair amount of hay
per day, the larger portion of course
naturally being consumed at night
We do not agree with some writers
as to varying the amounts fed at the
three different meals, such as, for in
stance, omitting the noon grain ration
entirely or feeding double the amount
at night that is fed at the morning or
noon meaL All seem to agree, how
ever, that the horse on account of the
peculiar ccuotruction of his digestive
apparatus can advantageously be fed
oftener and in relatively smaller quan
tities than other farm animals. This
seems reasonable; therefore it is inad
visable to reduce the number of feeds
to less than three a day or to Increase
the amount at one time, for if a double
ration of grain is fed at night the lia
bility to colic is greatly increased and
that at a time when no assistance Is at
hand.
As to the feeding of idle work
horses, it would be well if we could
dispose of this subject by saying there
should never be any, for thi3 undoubt
edly is the hardest treatment the work
horse gets the occasional rest when
kept absolutely idle tied to a manger
with all the fodder before him he can
consume. Never allow the idle horse to
remain in the stable, but see to it he
has a pasture or yard to exercise in
part of every day, winter and summer,
materially cutting down the amount of
grain and using more succulent food if
possible. J. Z. McLay, Janesville, Wis.,
in American Cultivator.
An Automatic Feeder.
A large share of horse troubles arise
primarily from cases of indigestion.
Indigestion comes from poor teeth or
from gluttonous habits. The glutton
ous horse should have some curb put
upon his appetite. The best way is to
make him eat slowly and thus prevent
his bolting of his feed. One simple
way to make him eat slowly is to put
AUTOMATIC FEEDER.
In an automatic feeder. This feeder
can be made very easily, as the illus
tration from the Farmer shows. It is
merely a small box, which holds an
ordinary feed of oats or other grain,
which will go through a small space.
An opening Is made In the bottom,
which will let the feed' out very slowly,
and the horse can eat no more at a
time than is allowed him by the feed
er. Should the horse learn to open the
box containing the feed it can be re
versed, and the lid will then be out of
his reach.
Value of n Good Pedi&rree.
A study of the science of heredity
cannot fail to impress the live stock
breeder with the paramount impor
tance of a good pedigree. If by the
laws of heredity the characteristics of
one or both of the parents or some more
remote ancestor are certain to be
stamped on the offspring the impor
tance of breeding animals which are
not only of high class quality them
selves, but are descendants from stock
of equally high quality, is at once ap
parent The more distinguished and
unsullied the lineage of any pair of ani
mals is the greater is the probability
that the stock begotten of their union
will be equal to themselves in quality.
The law that like produces like means
that the progeny shall be like the par
ents, not an exact facsimile, for two
parents are never found exactly alike,
but In all essential features there will
be a close resemblance. This law Is
the great magna charta of the breeder.
The results from the operation of this
law are by no means uniform. They
will be nearly so, however, in propor
tion as the parents have been- purely
bred, in proportion as they have been
bred Inline without having reached the
danger point of weakened stamina and
in proportion as the parents are strong
and vigorous. Professor Thomas Shaw,
Fattening; Bogi on Wheat.
Farmers of the Big Bend wheat
country In Washington are - feeding
wheat to hogs. The grain is worth
only 50 cents a bushel in the bin. and
hogs are worth 7 cents a pound on
foot In the lot By careful computa
tion they estimate that wheat that is
fed to hogs yields returns on the basis
of about 80 cents a bushel. Although
the practice never prevailed to any
great extent heretofore, the feeding of
wheat to swine has become general this
season. The combination whereby
wheat la mprecedentedly low and hogs
are almost nnprecedentedly nigh con
stitutes a condition that Inevitably has
this effect
SELECTING A STEERT
oaae Points That Show C )i
, In the Animal.
The following description of a goodl
steer for the feed lot Is by Professor
F. B. Mumfard of the department of
animal husbandry In the Missouri uni
versity: -
"The head should be moderately fine,
lerisuc in a ceer steer or prime quanry.
A broad muzzle, with nostrils wide
open, is seldom associated with a poor
feeder. A clear, full eye shows good
health and quiet temperament The
head should be well carried on a short
full neck.
"Passing back from the head and
neck, we should observe next the
shoulder vein, which lies just in front
of the shoulder blade. This region
should be- characterized by fullness.
The" shoulder of a good beef steer is
compact and well covered, with no
tendency toward coarseness or any an
gularity. The condition of the animal
at the time will,, of course, materially
influence this point and should be giv
en due weight.
A Valuable Characteristic.
"In selecting good feeders bear in
mind that the appearance of the chest
Is a point of highest significance. A
broad, deep and full chest is a very
valuable characteristic. Such a chest
Is clear evidence of a large heart and
plenty of lung room, and, other things
equal, it indicates a good development
of these supremely important organs.
"The body of the animal should next
be examined. You may find that the
girth is so small as to be a very seri
ous defect. . A desirable beef animal
should have a large, full girth. A
large girth Is associated with many
other essential characteristics, such as
full crops, well filled fore flanks, well
sprung ribs and a wide deep chest.
No amount of feeding can ever correct
a marked deficiency in the girth of a
steer.
"The importance of an arched well
sprung rib is very often overlooked by
those who insist too strongly upon a
straight underline. With a well sprung
rib we must have a broad, straight
back moderately short and well cov
ered with fiesh. Excessively long
backs seem to be uniformly present
In late maturing animals.
The Goad Beef Animal.
"The hips are the first to attract at
tention in examining the hind quar
ters of a steer, and when these are
wide apart, smooth and well propor
tioned to the rest of the body all the
requirements for beef excellence are
fulfilled. The rump of the good beef
animal Is long, level and wide and en
tirely free from suggestion of bunchy
or patchy fat at the base of the taiL
A long rump is considered by many
practical breeders as a highly valua
ble quality.
"The pin bone should be wide and
sufficiently high to carry the baek'line
out straight to- the base of the tail.
These bones should not be too promi
nent and should be smooth and free
from patchiness. The tail if terminat
ed by a switch of fine hair and com
posed of moderately fine bone may be
a valuable Indicator of good quality.'
THE FEEDER
Don't make the mistake of feeding
ground grain and whole grain togeth
er. It induces swallowing the whole
grain without chewing. As a common
rule, feed horses whole grain. A thor
ough mixing of the saliva with the
food is as essential to the health of
the horse as it is to the man. A bolter
can never do his best nor make a fine
appearance. lie also wastes his mas
ter's money, says the Farm Journal.
Feed For Ewes In Winter.
In winter I do not like to keep my
ewes that are going to raise Iambs
chiefly on corn, says a well known
breeder. I feed one part corn, two
parts oats and two parts bran, with
all the clover hay they can eat If
you have not clover hay to feed your
sheep this winter and you are go
ing to compel them to eat timothy hay
you would better have shot them when
the winter commenced rather than see
them die after you have brought them
through to the spring. You must be
careful on this line. Of course corn
fodder is good for sheep next to clover
hay.
Fattening: Cattle.
. It Is well to look for steers which
have had but little corn and have not
been housed. When an animal under
such treatment comes out looking
bright and healthy he should be
bought. When well bred such animals
will give' to the judicious feeder a lib
eral return for food and care given
them. - Recognizing that time Is the
most Important element In the busi
ness of fattening cattle, breeders have
sought - to establish breeds which
would mature at an early age and at
the same time give a large amount of
juicy, tender flesh: The feeder should
be careful not to throw away any of
the advantages the efforts of skillful
breeders have placed within his reach.
He should not permit his cattle to stop
"drawing" for even a single day. If
he does, the food, the labor, care and
interest upon the value of the cattle
themselves are lost Anything which
breaks the regular habits of cattle
even for a short period will effectual
ly prevent their gaining flesh, even If
It does not cause them to actually lose
In weight writes W. J. Grand In the
Ohio Farmer. Cattle are naturally
creatures of vary regular babita.
SQUAB BREEDING. '
-. .
rrmtha 'Which Are Firea.nently Ova
loohed hy Piareon Baiaara.
The size of squabs is governed by
two absolute rules that must be ob
served for success. The first of these
is the use of only large, well developed
hen pigeons for breeders. Small, dell
eate hen pigeons cannot produce squabs
that weigh more than seven pounds to
the dozen, while, on the other hand,
well selected hen pigeons of the homer
variety not only will, but do continual
ly, produce squabs that average from
ten to twelve pounds per dozen when
dressed for market To partially In
sure success you must have this kind
of hen homers for breeders. To abso
lutely assure failure no plan can be
better than to use undersized hen
pigeons.
The pairs must be well mated work
ing homers. They may be well mated,
but if they are not working homers
no good results will follow. Working
pairs are those that pay strict atten
tion to hatching and rearing their
young. Such pairs feed their young
from three to five times per day or of
tener if induced to do so by those in
charge. With such attention fine large
squabs must grow from a large, well
developed hen. To aid in this they
must be handled for best results, which
refers to the attention to be paid to
their surroundings and feeding.
To Induce frequent feeding the hop
per must : be constantly filled with
small grains and broken corn, with the
water fountain never, empty. Morn
ing, noon and evening are the natural
feeding times. A constant pair that
are good workers will feed the young
thus often if the hopper and fountain
are always full. To gain additional
attention go into the loft between 9
and 10 in the morning and 3 and 4 in
the afternoon and scatter upon the
floor some kind of grain that will at
tract them. This they will pick up and
carry to their young. This extra feed
ing induces quicker growth and great
er weight in the squabs.
More and Better Poultry ShoTva.
In the first article of his series on
American poultry matters and meth
ods, published in the November issue
of Reliable Poultry Journal, Professor
Edward Brown, Europe's foremost au
thority on poultry subjects, expresses
himself as follows:
"Whenever aii attempt is made to
improve the poultry of any country
and to awaken interest in this branch
of live stock there can be no question
that one of the most powerful and po
tent influences is by the establishment
of poultry shows. The educational
value of such gatherings is enormous.
People are quite content with what
ever birds they have, veritable mon
grels though they may be, until they
see something better. The exhibition
of any race or breed leads to its adop
tion, and the competition between those
who keep it distinctly leads to its im
provement more perhaps in the earlier
stages than later on, when other fac
tors are Introduced."
Duels Fattening.
It is of course very generally'
known that some small amount of
chicken fattening is carried on in some
districts, and there are. on the other
hand, some few persons who can make
heavy ducks, although with these few
it is still a very limited branch of their
work, says a writer In Western Poul
try Journal. Some of these have, how
ever, already made a very consider
able reputation as prize winners in
the dead poultry classes at the impor
tant shows. I was fortunate in call
ing upon one last fall when his ducks
were killed in preparation for one of
our largest shows. I saw some dozen
birds all weighing well over twelve
pounds apiece, and three turned the
scale at fifteen. This proves that some
can successfully fatten other birds
than chickens, but so far rearers have
had no great success in rearing early
ducklings.
The "Biff Three" of Incubation.
It has long since been conclusively
proved that an Incubator of any well
known make can be relied upon to do
its work quite as well as the average
broody hen, says a writer in Western
Poultry Journal. In hatching by nat
ural means there are many things es
sential to success, all of which are to
be considered, but when we fully un
derstand the three questions of heat
ventilation and moisture it seems to
me that we will have mastered the
three fundamental principles of the
laws of incubation. A close study of
these can be made from nature, and
If we follow nature closely we shall
not go far wrong.
Concrete Poultry Houae Floor.
There Is, in my experience, no floor
for a poultry house like a concrete one.
My floor is made by putting in about
six Inches of sand, gravel or cinders,
well rammed, says a writer In Reliable
Poultry Journal. On this put an inch
of concrete of one part cement to two
of coarse, harp, clean sand, well
pounded. This Is rat and weasel proof
and perfectly dry. One or two Inches
of dry earth on this floor will keep ev
erything sweet and clean. A little cut
straw or chaff on top of the earth will
give you one of the best scratching
shed floors ever invented.
Prepare Now For Next Seaaon.
It is a good time now to build some
new coops for chicks next spring, as
one may have a little extra time to
spare now, and also the weather la
nice for working outdoors or In the
shop. Save all the little pieces of
boards that yon nave left from the
new poultry house yon are building,
and perhaps yon may find use for them
In making the chick coops and other
smaller arrangements for the poultry
HIGH PRICED FOWLS.
It Often Prove to Ba- th Oi tial i t
. Economy to Bay Taesa.
If we tell some folks that a chicken
sometimes sells for $50 or $100 and'
a few have sold for much more, they
decide at once that any person that
wonld pay such a price for a chicken
is a mighty big fool, says O. P. Greer
in American Poultry Advocate. Now.
the fact of the matter is that as a
general rule, the person that pays a
good price for something extra fine Is
not a fool, but a careful. Intelligent
person who knows that he can never
reach the top round in the ladder with
second or third class stock. I person
ally know of a case where a chicken
"crank" paid a large price for a
Plymouth Rock cockerel in order to
i get something fine. This man's friends
said he was a fool; that no chicken on
earth was worth $35. This bird won
at: several shows In "hot" company
and gave the exhibitor cnnslriernhln
! reputation as a fancier of high class
poultry. The owner of this grand bird
mated him with a few very fine fe
males and from this pen raised about
250 chickens. Forty of the cockerels
he sold for $5 each, a number he sold
for $10 each, and a number he closed
out at $1 and $2. Besides, he sold a
number of pullets at a good price and
had a nice flock left for laying and
breeding the next year. It cost some
thing to advertise and exhibit his
fowls, but he said it was tne best in
vestment he tw made. This man
was not a fool, out a level headed
business fellow who knows how to in
vest inouey in something good. One
thing I learned several years ago
that no person will ever succeed with
pure bred poultry unless they can
raise something that there is a de
mand for. There are some people who
don't seem to understand why one
chicken isn't worth just about as much
as another. I have met people whi
claimed to be In the pure blood busi
ness who thought $1 was enough for
the best chicken in existence.
The Valnahle Houdan Fowl.
Without question the finest poultry,
from the table standpoint is raised lit
France and Belgium. In fact, epicures
In all parts of Europe get their table
poultry from France and some por
tions of Belgium. Therefore it would
seem to be the part of wisdom to study
the preferences of breeders In those
BEAD OF HOUDAN FEMALE.
countries. In both France and Bel
gium the great, almost universal, fa
vorite In the Houdan. Its detractors In
this country declare that the Houdan
is a difficult bird to raise, that after it
is raised it is too small to show a profit
to the breeder and that it Is by no
means a remarkable layer. Its friends
declare that the Houdan is not difficult
to bring to maturity, that It is one of
the best layers in the world, month In
and month out, and that its flesh is not
excelled In quality by any fowl In ex
istence, some persons even going so
far as to consider it the equal for table
purposes of the much vaunted pheas
ant Houdans in this country, by rea
son of their freakish heads, one of
which is shown in the illustration, have
mistakenly been regarded merely as
fanciers' fowls. No attempt has been
made to raise them in large quantities
for the table. This is now about to be
done to some extent, however, and the
admirers of this excellent breed declare
that ere long a veritable "Houdan fe
ver" will sweep the country from end
to end.
Don't Heat Fowl liousea.
About the most foolish move a poul
try keeper can make is to heat a house
artificially for adult stock, says a writ
er in Western Poultry Journal. In ev
ery case the standard of health of the
birds will be lowered, and with the
slightest exposure they will contract
colds with the probable disastrous con
sequences. If during the hatching sea
son chicks are hatched from eggs laid
by. these birds you will find that the
mortality is unusually large. This sim
ply goes to show that the fowls are
under unnatural conditions, and if the
owner Is persistent in keeping them in
this way he will soon have a flock of
such low vitality that they will not be
profit paying.
Fastlns System Self Administered.
I am letting my bens sit awhile be
fore breaking them up, says a-writer
In Reliable ' Poultry Journal. In that
way they administer the Van Dreser
fasting system to themselves. When
they are broken np they receive plenty
of a variety of food. I believe it works
well. I did that way last summer, and
my hens have laid eggs every day from
the 1st part of October and are still
at It I get from one to fifteen eggs a
day from twenty-one hens. The Janu
ary record was fourteen eggs per day.
EBeonrage the Children.
Give the boys a chance with poultry.
When the girls show a disposition to
handle poultry encourage them as well,
says the Feather. The young folks
would do well with poultry if permit
ted to have the opportunity of making
an Income from selling It Never dis
courage the members of the household
by taking from them the profit of the
labor bestowed age pool try keeping,