POULTRY • E&T5 • Unusual Amount of Closet Space Available in Cozy-Appearing Home It 1« commonly believed that well- matnred pullet» will produce more egg» than lieu» a year older. How much more ha» been studied by the Maine department Mtatlon. The result» of this study add strength to the era phaala on pullet» a» egg producer». The record» covering »everal year» and a considerable number of flocks show that pullets produced about «1 tier cent more egg» than they did In their second year of laying. Not only was the production larger but the greater per cent were laid during the period of high price». That 1». prop erly bandied, matured pullet« will pro duce more o f the egg» during the win ter months the first year than they will the second year of egg produc tion. Another factor In favor of keeping na high a per cent «» possible of pul let producers in the egg factory Is the higher death rute that come» with each added year of age. Aside from contagious dlseuse» that are no re- spectors of age, the death» among ma ture birds mount rapidly after the first year; more rapidly among the American breeds than the Mediter ranean, probably. These three rensons should boost rinse culling of the farm flock during the summer and fall. Keeping any hen after the close of the second lay ing year Is generally poor policy un less she Is of proved value as a mem ber of the breeding pen. Conditions on most farms favor the disposal of a high per cent of the hens In order to give the pullets adequate room for development. More pullets and hen» kept thun the houses and facilities warrant are ten times more frequent than a small flock thut the housing and equipment Justifies. Mash Feed Is Important for Production of Eggs Late Molters Best Layers In culllug a flock. It Is first neces- eary that something be known about the kind and regularity of the feed, (ha housing condition» and the cure the birds have received. It Is well known that Improper feed, housing or care can easily throw a flock into an early molt. The time that a hen goes through her molt will he a good Indi cation of her ability as an egg pro ducer. Those that molt late In the fall are usually the best layers. Poultry Hints D irty eggs cost the farmers millions o f dollars a year. • • • Turkeys of good breeding -that Is, pure-bred slock are always In good demand for breeding. • • • Kven when ducks and geese have a «and run It Is well to put about 1 per rent In the mash once aday. a e a l»o not keep longer the old hens which have ceased to lay and have gone Into a molt. W ith very few exceptions, they are not high produo GOOD FOR DINNER Combination May Well Be Served Late in Day. P rep a re» PULLETS VERSUS HENS FOR EGGS “A large mash consumption 1» neces ■ary for the muxlnium number of eggs." saya It. K. Cray, extension spe cialist In poultry at the Ohio State university Therefore, It will pay to induce the hens to eat ua much rnaih as possible. One suggestion that Mr. Cray makes Is that the gruln be fed snly In the evening, which will cause the hcna to eat more of the mu»h thun they otherwise would. Plenty of space at the mash hop pers is also recommended as another means of bringing about larger con sumption of mash. Timid hens will be crowded away If the space around the hoppers is small. One foot of hop per space Is suggested for every five hens. If the mash 1» moistened with milk occasionally, the hens will appreciate ihe variety and will eat large quanti ties L / R t n AND BACON By W. A. RADFORD Mr W illia m A. R a d fo r d w ill a n s w e r q u e s tio n s a n d g iv e A D V IC E F R E E O F COHT on a ll p r o b le m s p e r ta in in g lo th e s u b je c t o f b u ild in g , fo r th e r e a d e r s o f th is p ap er. On a c c o u n t o f h is w id e e x p e r ie n c e s e e d ito r , s u t h o r e n d m a n u f a c t u r e r , he Is, w it h o u t d o u b t, th e h ig h e s t a u t h o r ity on th e s u b je c t. A d- d r e e s a lt I n q u ir ie s to W illia m A R a d fo rd , N o. 1S27 F r a lr ts a v e n u e , C h ic a g o , III., an d o n ly In c lo ee t w o - c e n t s ta m p fo r r ep ly . contains six good rooms, conveniently arranged and all of good size. Add to thia Important feature the beauty of the exterior and you have a pretty near Ideal home building design. The recessed terrace that leads to the front door, the gables and the quuint dormer window; the bay at the end where Is located the dining room. Ihe balanced windows at the front lu both the dining and living rooms and the weathered shingles that are used on the outside walls— all of these fine features make the home one of which the owner may well be proud. It would he difficult to And sites for home building where the houses would have better nutural settings than those on American farms, Beuuty of set ting has much to do with the beauty The Interior arrangement of the of the home. Where there may he a home suggests the floor plans of the wide expanse of lawn, a number of colonial house. The entrance door trees und plantings of flowers and leads Into a wide reception hall, out shrubs, there the new home will he the of which run the stairs to the second most pleasing to the eye and the most floor. On the right, connected with satisfactory to the owner. the reception hall by a cased opening With these natural advantages a farm owner may easily have a home Is the living room, 13 feet wide and 15 feet deep. On the other side of the that will be the envy of many city house owners. All that Is necessary to hull, also connected with It by a cased bring about this most desiruble condi opening. Is the dining room, also 13 tion Is to select a home building de by 15 feet. Thus the hall, the living sign that fits Into the surroundings room and the dining room all open Into that will make a background or setting each other In such a way as to provide one long expanse of room. The for It. There are many home build lng designs of a great variety and kitchen, of course, Is back of the din among them prospective home builders Ing room, while on the opposite side will And one that comes as near being of the house at the rear corner Is a bedroom, 12 feet 9 Inches by 12 feet. Ideal as It Is possible to get. Few homes will have a more uni Vpstalrs are two bedrooms, each In a gable, and the bathroom. versal appeal to those who are seek Ing a design for a new house than the A study of the floor plans will show one shown at the top of the puge. the completeness of the home, there Here la a design that Is out of the being a washroom and lavatory on the ordinary. It appears to be a small first floor, and plenty of closet »pace borne, but, as the floor plans show, It upstairs. To Be Charming Home Ought to Be Different that sometimes It Is difficult after the paper Is hung to tell the copy from the original. These papers give many attractive opportunities to the home decorator to make her home different from the general run, and they are adequate expressions of her own good taste und sense of what makes charm. The word ■■charm” means more than The late hatched chicks neither add mere beauty, or harmony of color. to your average egg production nor It Indicates u certalu originality of Increase the vitality of the flock. design and treatment that goes he- • • • ] yond these. To make your home For profitable and effective poultry I charming It must be a little different production the feeder should never fill ! from every other on the block. It the trough with more feed than will must »how thought und Imagination be consumed before Ihe next feeding and a desire to depart from the stereo typed, even If It Is In good taste. period. The small house Is typically Ameri • • • There Is no way to bring originali can. Thousands are being built every Ground chess and wheat screenings ty Into your scheme of home decora la heavy feed, and care must be tlon more easily than hv using a de year, many of them on the supposition that the art of small house architec taken not to feed too much of It. lightful wall paper There are myri Pound for pound. It will take tha ads of j$>«d wall paper designs, lovely ture Is Independent of Its material. Sense of proportion and the laws of place of most other grains, In color and charming In design, that structure are based In great part on • • • ■ re both beautiful and original. the material employed. In order to succeed with turkeys It Their use Immediately sets your The material. In turn, has an Impor la necessary Io start with strong, vig room apart from Ihe rest, for the tant bearing upon the design. Since orous birds. Urge wall spaces covered with u well- lumber will continue to he the favorite s e e chosen istiver dominate the scheme and material for small house construction, The best turkeys for breeding aro strike a note of unusual Interest that those who build small houses should those two years old or older, as a la not duplicated by a plain wall he familiar with the beat practices In turkey la never at her beet until that There are so many wall paper patterns planning and designing. age that there la no reason why any kind • e e of effect cannot be achieved by their Tor a flock that Is kept penned up. use this Is an excellent egg making feed The labor cost of installing plumb Wall paper la made to almulate to give two or three times a week ; many other materials, marble, chlnta, ing. whether of brass. Iron or steel. Is chopped or ground alfalfa »(earned linen, velvet, ribbon, tile. wood, and practically the same. It Is In the until soft, and mixed with cornmeal, other«, and the art of printing It has length of service that the owner of a wheat middlings and bran. reached such a atate of proficiency home gpts economy In plumbing. Small House Typically American in Design Plumbing Cost bx t h e U s l t e d S te la e D e p a r t m e n t o f A x '.- lc u tlu r r I In many part» of the country It ha» been customary to regard liver »« a breakfast dish. According to pres ent-da.v Ideas about foods, however there are at leaftt two good reason« why the favorite combination of liver and bacon may well be reserved for dinner. For one thing, many people are not demanding the heavy type of breakfast that was eaten years ago Meat and potatoes, doughnuts, pie and other hearty foods have been sti perseded by lighter fare. Breakfast in many households now consists of fruit, cereal, eggs variously prepared, bread In some form, and coffee or cocoa. Secondly, liver Is one of the most important meats In regard to the pro tein and calories It furnishes the body ranking with round and sirloin steak in these constituents, so It may well take Its place on the hearty dinner menu. Dr. Henry C. Sherman of Co lumbia university tells us also that ■‘liver contains all three vitamins." "It Is worth while," he continues, "to realize that the nutritive value of liver Is higher than that of ordinary meats because of this vitamin con tent; and to see that liver Is utilized fully as human food.” Liver Is a rich source of vitamin A, sometimes called the growth-promoting vitamin, and for that reason valuable In the diet of children. It Is also a good source of vitamin B and a fair source of vita min C, both of which aid In prevent ing certain diseases which develop If these vitamins are lacking In the diet. Itecent experiments have also shown It to be one of the most valuable sources of Iron in cases of anemia. So encourage a taste for liver and serve It fairly frequently. As It 1.» usually accompanied by bacon and often by fried onions these somewhat pro nounced flavors help to modify the characteristic liver flavor for those who would not like It otherwise. No distinction In food value Is made between the various kinds of liver— beef, calf, lamb or hog. Chicken liver is still higher in protein than the others. Cook the bacon first, says the United States Department of Agriculture, al lowing one or two thin slices for each person. Use a broad Iron skillet and cook It over a slow fire, watching It to prevent scorching or uneven cooking. Take the pieces out and drain them the moment they are delicately browned and crisp. I f you leave them In the fat they will be greasy. While the bacon Is cooking, wipe the liver and slice moderately thin If you did not have the butcher do It. Many cooks pour boiling wnter over beef liver to draw out any blood remaining on It. The outer skin and veins may be removed If you wish. Hog and lamb livers are Improved by scalding. Beef and calf livers are good either scalded or unscalded. Sprinkle each piece lightly with salt and, if you use It. a little pepper. Dip In flour and cook lu the bacon fat as soon as the bacon Is done. Keep the Are low and ctaik the liver slowly. A hot fire makes It dry and leathery and the edges often scorch. If the fat scorches it will not he good wheu you come to make your gravy. I f you want fried onions with the liver tHey may be cooked at the same time. Cut the onion» In thin round slices. Wheu the liver Is tender and golden brown, take it from the pan and keep It warm while you make the gravy. Strain the fat and then take two tablespoon fuls of It and mix with one and one half tablespoonfuls of flour. There will be some flour already In the fat since the liver was floured. Use s cupful of milk to mix with the fat nnd flour and cook the gravy until smooth, Season with salt and pepper. I f yon prefer, pour the gravy over the liver, or serve it separately. Garnish the dish of liver with the bacon and per haps a bit of parsley. SPINACH QUICKLY COOKED IS FINE Overcooking Injures Food Value of Green Food. (P re p a re d b y I h e U n it e d S ta te « o f A g r i c u lt u r e . ) D e p a rtm e n t When no one In the fam ily seems to like spinach the trouble may be with the way you have cooked it. Perhaps you have overcooked your spinach un til It lost Its bright green color, pleas ing texture, and fresh flavor. If cooked too long, spinach takes on a dark olive hue, develops a strong fla vor, and becomes almost like pulp. People can hardly be blamed for not liking such spinach. Overcooking also Spinach Should Be Cooked in Shortest Tim e Possible. Injures the food value of spinach. The long boiling draws out the Iron, cal cium and other minerals, and destroys the vitamins. T ry your family with spinach cooked for 10 to 15 minutes in Just the water that clings to the leaves after you have washed It thor oughly. Then Just as It begins to be tender, chop It very fine and season It with plenty of butter or, better still, cream. A hotel In Washington Is be coming famous for its "special spin ach" quickly cooked and combined with Just enough cream to moisten R and give a rich flavor. SCRUB BULL IS FOUND “GUILTY” (P re p a re d b y t h e U n ite d S ta te « D e p a r t » « * o f A y r lc u ltu r e ) Scrub-bull trials, as a means of cre | ating Interest In improved live stock, j have acquired many diversified fea j tures, according to reports received by the United States Department of , Agriculture. Such a trial, recently held In Portage county, Wisconsin, as described by County Agent IL K. | Noble, attracted an attendance of 3,500 persons. The trial occurred In connection with a dairy field day, a dairy bull being the prisoner before the bar. The Judge pronounced the verdict of "guilty" following the pres entation of evidence In which pure bred and scrub sires were compared. But, contrary to the customary sen tence of execution In such cases, the prisoner received a reprieve In the form of sale to officials of an adjoin ing county for a second trial, the sale price of the Inferior animal being $17.50. Thus the bull has begun to acquire a "court” record as a local undesirable. A band which furnished music for the trial "drummed" hint out of the county. The bureau of animal Industry, United States Department of Agricul ture, has fostered such educational scrub-sire trials and on request fur nishes an outline and guide for con ducting them. In the outline the bu reau recommends that persons who really desire to defend the scrub sire be given plenty of time and opportu nity to do so. This stimulates the prosecuting attorney to his best ef forts and greatly Increases the educa tional value of the event W ith the emphasis, this fall, on more and better milk from the same num ber or fewer cows, most dairymen cannot afford to let any green feed go to waste at silo tilling time, according to the animal husbandry department at the State College of Agriculture at Ithaca, N. Y. When the silo Is filled and allowed to seal Itself by the heating and fer menting of the top layer, there Is an appreciable loss of feed. I f the silo Is filled early In the fall while there Is yet plenty of pasture or other green feed. It may not be practicable to avoid this waste. However, If the silo Is filled later, when all the avail able green feed Is needed, feeding from It should begin Immediately. When tills Is done, the lubor and un pleasantness of removing the surface layer Is avoided also. For a number of years, the men In the department say, the dairy cowl at the college have been fed the green corn as It came from the machine when the silo Is being filled and then fed the silage when It Is heating and settling. So far as Is known, uo bad effects from this method have beeu noticed In the herd. Dairy Notes ; cxyo o o o o o o o o o o o o o -ao o cxxxxxyo ( «.— 1 snjtvr »oasts__, - IR O N IN G BQ A R O FACTS oooooooooooooooooooooooooo ; 37* | Feeding Fresh Silage to Dairy Cow in Fall CONVENIENCE IN B U ILT-IN IRONING BOARD C A B IN E T OR BUILT-IN IRONING BOARD D A IR Y The “off-agaln-on-agaln” dairy farm er will uever succeed. e • e In summer milk should be heavily watered— through the cow. s e e A cow cannot eat enough pasture grass to supply nutrients for 25 pounds of milk. e e e Most cream separators w ill do a much better Job of skimming the milk when It Is warm. 7 'V I »"■«»< ' e SIDE VIEW UNFOLDED 2 VIEW LDED (P re p a re d bv t h e U n i t e d S ta te s D e p a r t m e n t o f A x r lr u ltu r e I A butlt-ln Ironing board, hinged to the wall and supported with a hinged prop, Is a great convenience in home laundering. The Ironing board can then be folded up In u narrow closet with a shelf or two provided underneath it for storing the Iron and other acces sories. This keeps the board clean and the ironing equipment out of sight when not In use. Construction of Cabinst. The diagram, which Is from the lat est government publication on home laundering. Farmers’ Bulletin 1487-F, shows how such a cabinet or closet for the built-in Ironing board can be con structed. There is often a space avail able between two windows or a w in dow and a door, too narrow for an or dinary cupboard or for a table or other kitchen equipment. Because of the light and cross current of air It would afford, this is an Ideal place for the built-in Ironing board. The source of heat for the Iron should, of course, be conveniently near. The measurements given in the diagram suggest 32 Inches as the height of the Ironing board from the floor, but this distance should be changed according to the height of the person who Is to do the Ironing Adjusting Height. Ironing boards with folding stand» of titsit." kinds may he bought. These should have an arrangement for sd e • The feeding of hay to calves can he started at the same time that they are being taught to eat grain. s e e FOLDED Most dairymen who own as many as a dozen cows should build a silo. It w ill pay for Itself before long. e e e Justing the height to suit the worker A firmly padded flat surface covered ' The University of Wisconsin bas with clean white cloth Is necessary for i found through experimentation that good results In Ironing. If space per- j sweet clover will not taint milk. e e « mits. It Is most convenient to have a table for sheets and other flat pieces, The organism that produces the tal u board for skirts and such garments, lowy flavor In milk, cream, and other and a sleeve board. I f oue board must dairy products has been discovered by serve all purposes, It should be fairly ! the University of Illinois. long and wide, with one narrow end. ! For padding the Ironing hoard or ta- , Cow testing association members ble the double-faced cotton flanuel feeding grain rations to cows on test used for silence cloths on dining tables see the difference between pasture and or an old blanket Is good. Enough no graiu and pasture with grain, and thickness of such material should be the difference Is decidedly In favor of used to give the surface spring with pasture with grain. out making It cushiony. Old sheets s e e may be used for the cover, but new un It Is said that milk keeps sweet bleached sheeting Is better and not ex longer If cows have access to salt at pensive, as the width of the sheeting all times. At any rate, they need the will make the length of the cover. The salt, and If a block, or a salt trough. cover may be hemmed and four pieces Is kept under a shady tree, they will of tape firmly sewed to each side so j be found around It often. that It can be easily put on and taken , • • • off. Beady made covers laced together Some dairymen who are unfortunate through eyelets are also convenient A enough to have good cows that arv sheet of asbestos placed under the bard to milk, or that are kickers, utll- Iron rest and paper or cloth for clean- ! ize the;» cows to raise veals. Ing ths Iron should protect the muslin • • • cover from scorching. Some hoards ; Dairymen who live near a cider have a piece of tin or other sheet 1 pres» may profitably make use of metal about 8 Inches wide tacked apple pomace as feed, which Is usual across the end on which the Iron Is to ly allowed to become a total loss. stand. e e e Copies of Farmers' Bulletin 1497 Do not use the milk room as a Junk n ti) be obtained free while the supply room for the storage of all kinds of lasts by writing to the Tolled States old equipment. Such things only ac Department of Agriculture. cumulate dirt and encourage a general • « « F carelessness In handling the milk. .s