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KITCHEN
CABINET
OUR COMIC SECTION
MICKIE, THE PRINTER'S DEVIL
Ktt.
FINE POINTS OF
GOOD MILK COWS
Famous Last Words
The Wise Old Boss
One thing th at seems to trouble
many purchasers of cattle for dairy­
ing Is to Judge from conform ation,
etc., w hether an Individual Is or will
be a profitable milker. I have found
that all signs full occasionally and
th at sometimes an anim al will show
both good and poor points and be
either profitable or otherw ise oue
year, and the opposite the next, so
we cannot alw ays be sure as to points.
If I were selecting for myself the fol­
lowing would be points for which 1
should look, and If not found any a n ­
imal would not be considered desir­
able, no m atter how large or h and­
some she was. Most of these polnt3
can be noted upon a calf a fte r about
four weeks If well fed.
1. A broad nose and mouth, a t least
1*4 Inches wider a t end than a t 4
Inches tow ard eyes on milkers, and
proportionate w ith younger s to c k ;
bulls included.
2. A spacing of th ree or more finger
w idths betw een two back ribs extend­
ing well down tow ard b e lly ; the longer
the back rib the b e tte r; an excellent
point in bulls us well as cows.
3. A wide and long escutcheon with
no breaks or curls above the u d d er;
curls upon the buck of udder a re bet­
ter than n o t; tills point Is not so no­
ticeable upon bulls as cows.
4. The milk veins should be large
and lo n g ; the crookeder the better,
and should come from between fourth
and fifth rib o r fa rth e r fo rw a rd ;
heavy veins upon the udder are also
good.
5. O ther secondary points Include
mealy (pliable) sk in ; broad milk cord
found vertically above the flank; long
slender tall, end of dock coming below
points of g a m b re l; deep pocket on
front of both shoulder and hind leg,
near flank, inside f r o n t; rough buck,
uot humped.
6. A herd sire should have as many
of the foregoing points as possible to
obtain, together with four well-defined
teats.
All of these points may be found in
all milking cuttle, some being more
conspicuous In different Individuals,
and often very pronounced, while oili­
er points ure negligible. Such nni-
muls are doubtful and often unsatis­
factory to purchaser.—Ilow urd H.
House In R ural New Yorker.
Raise Calf Successfully
by Using Various Plans
THE FEATHERHEADS
Only Six More Miles, Felix
• the
W'
Calves have been raised successfully
by various methods.
W hatever plan
Is used m ust include cleanliness In
feed utensils and housing, plenty of
exercise, and direct sunlight.
A common method Is to let the calf
nurse th ree or four days. Then feed
whole milk for three weeks. At the
end of the third week stu rt su b stitu t­
ing sweet sklm-milk, say one-eighth
each day, until only sklm-mllk Is used.
If from th e sep arato r remove froth
or foam. Feed th ree tim es a day at
regular Intervals.
Do not overfeed,
and w atch the bowels for any Rlgn of
scours. The feeding of milk ngty be
continued around five or six months.
A fter two m onths many feeders use
sour milk, which appears to be su it­
able If In good condition.
M eanwhile the calf Is allowed to
pick at a little good bay, clover or nl-
falfa preferred, and a m ixture of
grain, such as ground corn, o ats and
b ran —only a m oderate am ount of al­
falfa or grnin.
W hen the milk Is discontinued at
around six months the calf should
be eating a regular ration of grain
and hay. No stated amount can be
named. T he essential Is for the feed­
er to w atch the calf nnd keep It In
good growing condition. A little oil-
meal, provided It Is fed carefully. Is
an advantage.
POINTS MARKING
PROFITABLE HENS
C h aracters that m ark the best pro­
ducing hens nre most ia evldeuce dur­
ing the fall of the year.
H ens molting during July, August,
or Septem ber, a re poor layers as a
rule. Early m olters a re »low M i t ­
ers, th eir production period being of
only short duration. T he late rnolter
is a quick rnolter; »he has a long
l>erlod of production.
A hen to lay well m ust have a sound
body. T he first consideration, then,
m ust be vigor and health.
Good layers of yellow shanked
breeds usually show well faded beak«
legs, and toes a t th is tim e of y e a r;
while th e poor layer will have the
yellow beak and shanks.
T he laying hen has good w idth of
back and depth of body, aud a large
abdom inal region. T he skin Is soft
and p lia b le ; th e vent larg e and moist.
The pelvic bones a re spread well
a p art und ure thin and pilable. T here
Is usually three or four huger w idths
between the pelvic bones and the end
of the keel bone. The lieu th a t has
stopped laying will show a collection
of fat in (he abdom inal region. T he
skin will lack pliability und th e pelvic
bones will show but very little space
between them.
When laying, or getting ready to lay.
the comb and w attles a re well devel­
oped and bright red. When not laying
the comb and w attles shrink and be­
come covered with a w hite scale.
H ens of the heavier breeds th a t per­
sist in broodiuess should be culled.
Murk the broody lieu w ith a colored
leg band every tim e she Is found
broody. Cull all those th a t become
broody more than once. Always cull
a broody ben of the lig h ter breeds.—
Ü. C. Ufford, A ssistant P rofessor In
•Animal H ushuudry, Colorado A gricul­
tu ral College.
Plenty of Green Feed
for Hens Is Important
T h e Im p o rta n c e o f p len ty o f green
feed fo r h e n s h a s long Iteen know n a n d
a p p re c ia te d , hut th e a v e ra g e fa rm e r
w ho keeps p e ih n p s | I O h e n s lia s been
slow lo m ak e m uch of an effort to pro­
vide a n y th in g lik e a n ml q u a le supply
for Ids hens d u rin g th e w in te r m onths.
T h e p o u ltry e x p e rts al O hio s la te ex­
p erim ent sta tio n , r e a 'lz in g iliut a re g ­
u la r supply of green feed Is dlllleult
to o b tain , a t lea i fo r a g r e a t m any
fa rm e rs, set out to t ml a su b s titu te .
A lfalfa, red elover, am i soy bean
h a y s w ere teste d nut am i all g a v e e x ­
cellen t re s u lts
Alm ost n t r j fa rm e r
can easily provide s, m - one o f th ese
feed s fo r Ids hens, ai d Ire v l I find It
g re a tly lo Ills udviilitu e to i l o s o . T he
bay should be cut g re n a n d well
c u red , m id It w ill be p a ln lu ld e lo the
hens only If It r e ta in s its g i t u color.
T h e liens will eat m ore of It If the
liny Is cut in to short len g th s. Imt they
will e at a larg e union:.I of un.-ut hay
It h a s been cu sto m a ry on so ,> fa rm s
to feed th e leafy sc a tte rin g s e f a lfa lfa
a n d clover hays th a t u evuni.it.ite on
th e b a rn (lour. In d ica tin g tiia t some
people have a p p re c ia te d ll.e value of |
th is feed fo r a long tim e
1U(.
W e a t.ro N .w a e a p ., gui
“
T h e r e Is a tim e In e v e ry tr a n s
e d u c a tio n w h e n he a r r iv e » a t : h .
c o n v ic tio n t h a t e n v y is ig norance
t h a t Im it a t io n la s u ic id e
t h a t no k e r n e l o f n o u r is h in g corn
c a n com e to h im b u t th r o u g h his
t o ll
b e s to w e d
on
th a t
p lo t or
g ro u n d w h ic h Is g iv e n h im to tllL
— E m e rs o n .
SOME SANDW ICHES
T he hot sandw iches are always en
Joyed on a cold night and one may
serve a variety of
them.
Toasted Cheese
Sandwiches. — Cm
w hite bread one-
fourth of an Inch
thick, spread with
m ustard butter and
sprinkle t h i c k l y
w ith cheese finely
grated. Cover w ith buttered slice»,
p ress together and arran g e on a wire
toaster. T oast a delicate brow a on
both sides. Serve w ith cocoa, tea or
coffee.
H ere Is one th a t will do for a des
s e rt;
Sunshine Cake Sandw iches With
M arshm allow Sauce.—Bake a sunshine
cake in an eight by tw elve pan and
when cold cut Into three-inch squares.
Split und spread half the squares with
the follow ing: D rain free from sirup
one can of peeled apricots, press the
pulp through a sieve (th ere should
be a cupful of pulp), add one cupful
of sugar, the Juice of half a lemon, or
one h alf an orange, nnd the white of
one e g g ; beat all together until the
m ixture will stand. Boll one cupful
of su g ar and one-half cupful of w ater
live m inutes—do not s tir a fter it be­
gins to boil. Remove from the fire
und add one-half pound of marshmal­
lows cut Into q u a rte rs and heat until
melted. Serve at once with the sauce.
T urkey Sandw iches.—Melt four ta-
blespoonfuls of b u tter In a saucepan
Add four tnhlespoonfuls of flour, stir
until wp II blended, add u cupful each
of hot milk nnd cream . Season with
sa lt and pepper, celery salt, add one-
hnlf cupful of mushrooms, one-half
cupful of chopped celery, and two cup­
fuls of minced turkey. I’our over the
to asted slices of bread. Cover with a
thin layer of cream ed turkey, season
and garnish with two stalk s of celery
for each portion.
Marshmallow
Tea
Sandwiches.—
Brush th e su g ar from th e murshmal
lows and place them on vanilla wafers,
set into u hot oven until plum p and
soft, remove a t once und place an­
other w afer on top of th e m arshm al­
low, press lightly and serve a t once.
Anchovy and Cottage Cheese Sand­
wiches.—To one cupful of cottage
cheese add two teaspoonfuls of an ­
chovy essence, one-bulf teaspoonful o f
paprika nnd a tablespoonful each of
finely chopped chives and p arsley ;
season to taste w ith salt and moisten
with mayonnulse.
Spread between
slices of rye bread spread w ith the
dressing. G arnish w ith new onions
and serve with coffee.
Tasty Things to Eat.
Salads a re alw ays a welcome dish
for 4he m ajority of menus.
Kidney Bean Salad.—
T ake one can of beans,
two cupfuls each of cel­
ery nnd apple diced, one
cupful of dill pickles
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cut Into bits, two table-
spoonfuls of chopped
pim ento w ith
m ayon­
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naise to moisten.
Keep the ventilator at work so that
Ambrosia. — T ake one
the a ir will he fresh and pure.
cupful of diced orange,
* • •
grapefruit, pineapple and
G ather the eggs often mid do not raisins, cover with shredded carro t
let freeze. M arket nt feast once a and dressing to moisten.
week during the cold months.
P runes stuffed with pineapples and
s s •
peanut butter, arranged on head let­
Success In getting a good egg yield tuce and served with French dressing
depends to a great extent upon the make a delightful combination.
proper selection o f the laying stock.
Veal Salad.—T ake tw o cupfuls of
• • •
finely diced und seasoned cooked veal,
You simply cminot m ake a first-
add one cupful or more of finely diced
class meat fowl out of a Leghorn any
celery, one or two sweet pickles finely
more than you cun produce beef that
minced, and a cupful of skinned aud
will top the m arket from a dairy cow
i seeded w hite grapes. Mix w ith uny
Leghorns, as a rule, have to be sold
good dressing und serve on lettuce.
tX X K K X X iO O O O O O C O O O O O O O O O O O O
to a cheap trade.
Salad Dressing.— T ake one tea-
one-half teaspoonful
If anv birds In the dock develop 1 •P°onful of
of m ustard, three-fourths teaspoonful
-O O C S O O O O O O O O O O O O -C K X X X K X X X K X
colds, put as much potassium permnn
Do not force the cows to drink Ice- gnnate ns will rem ain on the surface ; of sugur, one teuspoonful of Hour, tw o
cold w ater—and w ater them a t least of n dime Info a gallon of w ater and ! and one-half teaspoonfuls of blitter,
keep this m ixture In th eir drinking I the yolks of four or two whole eggs,
tw ice dully.
I three-fourths of a cupful of milk and
s
»
s
w ater for several dnvs.
• » •
one-fourth cupful o lemon Juice or
T he old-fashioned milk cow must
flnve plenty of ventilation In the 1 v' ne8a r - Melt the butter, udd the dry
go - cow -testing associations nre weed­
poultry Imuses and let ns much su n ­ Ingredients well mixed to g eth er: when
ing her out.
s » s
light In ns is possible, but do not a l­ bubbling hot add the milk, and when
well cooked add the lemon Juice which
The breeding of a cow cannot he low d rafts to exist.
• • •
has been beaten with th e eggs. Cook
changed, so if she produces more milk
Put aside a few bales of fourth- over hot w uter until smooth and thick,
th e roughage aud grain must account
cutting «Haifa for the hens to pick at stirrin g constantly. Add cream when
for It.
thia w inter. Do not bother to remove serving the dressing.
» s s
the w ires ns there will be less wnate
C arrot Pudding.—One cupful of
It Is only when one twin Is a male
If bales rem ain tied.
grated
carro t, one cupful of grated
and the other a fem ale th at the fe­
s e e
potato, one egg, one-half cupful of
m ale rarely ever breeds, so th at It
Fortunately, feeds sneb as milk, sugar, one-half cupful of shortening,
never pays to rglse th e fem ale bom
mash, green food and m inerals, that one-half cupful of raisins, one tea
tw in with a male for breeding pur­
produce w inter eggs, also help in pro­ spoonful of soda and one cupful of
poses.
ducing good batching eggs.
s » »
flour, good m easure. Steam one hour.
s s »
Serve with an egg sauce.
A bull Is “more than hnlf the herd."
During
the
w
inter
the
bens
will
Hence the necessity of buying a sire
Egg Sauce.— Bent tw o eggs until
need n larger proportion of grain be­
of m erit, and not Just a bull.
light, add one-half cupful of su g ar and
cause sou.e of It must be used for body
• • •
continue heating until the sugar la d is­
heat.
solved, add one-half cupful each of
At no tim e since the beginning of
• • •
Sodium fluoride Is safe to use on cream and milk, a pinch o f salt, flavor­
the World w ar have prices of feeds
hens to kill lice and seem s to be the ing to taste.
been so favorable to economical milk
Peach d'A n o u r.—Fill tall glasses
production as they are now.
most generally recommended o f all
with peach I e cream , add sufficient
the louse-killing m aterials.
• • •
raspberry Juice to color and run down
A study of the feed and dairy prod- I
Lime builds hones, and one glass of through th e cream . Top w ith w hipped
acts m arkets shew s the observer that
j tm s Is an especially gooq time to m ar­ milk contnlns as much Hme as a loaf cream or plain vanilla ice cream and
garnish w ith a fresh berry or cherry.
and a half of white broad, or nine po
ket large am ounts of grain god other
totaoes, or five and one-third poua-ls
feeds through dairy cattle.
of beef, or eight eggs.
Dairy Facts
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Poultry Notes