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
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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