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NAT RATIONS [LOCK FACIOR IN EGC PRODUCTION Fed Animal Protein Food, in Ad dition to Grain and Green Ieed, Lay Many More Eggs Than Flock Thdt Does Not Have It. P!ien' Mrs. Biddy is not allowed to leaf on the job nowadays. If she does, a production expert is called in tp see what the trouble is, for no long or is the number of eggs she lays as cribed to luck. Many factors enter into egg produc tion and much experimenting Hias been done to determine the results of feed ing various foods. In the fall of 1912 the United States Department of Ag ricculture started experiments on the Government poultry farm to determine the effect of certain foods on egg pro duction. Six .pens of pullets, con taining 30 birds apiece, were used rit thie experiments. The object of the test was to find out what combination of ,imple rations, composed of feeds generally available on farms through out the country,/would give the most economical egg production. Some of the pens were kept on free range, while all of the confined pens had large yardage. The hens on free range were given farm conditions as nearly normal as possible. Scratch feed was fed twice a day, early in the morning and late in the afternoon. A ry mash was kept in a simple open d hopper before the hens all the ,ime. kesults of the Experiients. The feeding tests were repeated other years, under different conditions to eliminate as far as possible any errors due to the differences in indi vidual birds. All the experiments were carried through for more than a year. One o fthe most interesting experi ments, and one of wide-reaching im portance to the generat rarmer, proved the value of feeding meat scrap, or some product of this nature, to the farm flock. Little meat feed, milk, fish, or any animal proteirtfood is fed to the poultry flock on the average farm, and as a result very few eggs are gathered during the late fall and winter, when eggs are high priced. The experimental flocks Which Were on free range were given a mash of corn meal, bran, and middlings, and a scratch mixture of wheat, oats, and corn. This is a greater variqty of grains than is used by many farniers for their poultry. With absolutely free iange on land where there was a good chance to pick up bugs, green feed, and worms, the birds were able to add much variety to their diet. Other pens were given the, same ra tion, but with 1 pound of commercial meat scrap added to every 4 pounds of the mash. Here is the big fact which was brought out: The flock which had no meat scrap laid on an average 90 eggs apiece during the year. This is more eggs to the hen than the average farm flock lays. The pens lvhich received meat scrap averaged from 125 to 250 eggs apiece. Meat scrap is not produced on a farm andl costs more than grain food, but even at the higher price it pro dueces eggs several cents a dlozen cheaper than where no meat scrap is fed. Milk products wvill give as goodl results in increasing egg production in the winter as meat scrap; but it the farmer does not have milk to feed, ~will j'ay him to buy commercial meat strap or tankage for his flock. the knot. NOTICE TO CRtEDITIOlRS All persons having claims against the estate' of JIames Morris, deceased, wvill prcsent them duily attested, and all persons bwning the saidl estate will make paymen~lt to the undersigned qualified administrator of the saili estate. JToseph D. Mitchum. 1 Wilson, S. C., R. F. D). No. 1, May8, CYPRESS SASIH DOORS BLINDS MOULDINGS ~ AND MILL WORK REPORT ON CLARENDOl JAIL Made May 5, 1920, by Adsistant Sec. retary Brearley. Since the Iast ection two Im provements have been iade in the Clarendon County jail that add great ly to the health and comfort of the prisoners. A new bath tub has been installed 'and twelve double-deck cots purchased to take the place of the very unsanitary and uncomfortable pallets formerly used. At the time of this visit the cell block needed cleaning thoroughly, de caying scraps of food being found in several places. As son as is possible the walls of the building should be white-washed and the steel cell work painted to prevent rusting. Before cold weather comes again another stove should be installed; the present one can heat only one side of the jail satisfactorily. The jail , kitchen is still badly in need of a sink; at pre sent the water for cooking has to brought from a spigot in the yard. State Board of Public Welfare. G. Crowford Williams, Sec. LARGE REWARD IS OFFERED Wvshington, May 23.-Attorneys for Gi ,ver C. Bergdoll, convicted draft evader, who escaped in Philadelphia Friday, offered a reward of $2,500 to night for his apprehension and de livery to any military post or station. DON'T THROW AWAY A SLICE OF BREAD-IT'S WASTEFUL Toasting is the most common method *for making stale or partly stale bread attractive, but it is by no means the only one. If partly stale bread is put into a very hot oven for a few minutes it grows softer, probably because the heat tends to drive the water from the crust back into the crumb, food specialists of the United States De partment of Agriculture say. Such warmed-over bread is not as soft and springy as fresh, but most persons find it very appetizing. A good plan, therefore, when 'oread has lost its freshness, is to cut off what will be needed at a meal and place the slices in a hot oven for a few minutes just before serving. In this way bread can be.used on the table which woud or NOTICE Iswill apply to the Probate Court for Clarendon county, S. C., on Mon day, June 21, 1920 at twelve o'clock noon for a final discharge as surviving executor of the last will and testa ment of J. H. Johnson, deceased. J. Columbus Johnson., May 19, 1920 20-5t-c NOTICE I will apply to the Probate Court or Clarendon county, S. C. on Mon (lay, June 21, 1920 at eleven o'clock in the forenoon for a final discharge as Executor of the last Will and Testament of Mariah Hilton. deceased May 19, 1920. 20-5t-c Fred Lesesne. ~. j~1-4 Suits, T here smart are obtainable Stunning Navy Navy Blue Suits ular items in today These are sensibly ceptional values. Snappb In Tan, Grey, To These Suits are v and are the last of selected stock of r Good, serviceable Beautiful S You must realize Silk Dresses is bot charming to the la. A AZe MORRIS NESS, Manag linarily be considered too stale. som "Twice-baked bread," which is cut knoN )read played in the warning-oven or T n a pan on the back of the stove and ed < dlowed to dry out slowly until it is soul lightly brown and crisp throughout of b >ffers still another way of making brok >read attractive. If desired, this eith< .ice-baked bread may be crushed and vith a rolling-pin and used like the brea -cady-to-eat breakfast cereals. In as . )- '77 Coats an( is little reason to weai new apparel of the rr at our low prices. Blue Tailleurs Bewi are the most pop- Thes 's list of apparel. tions ax tailbred and ex- tion. F are in mand. I Suits captiva upe and Brown ery stylish indeed, Ch a very carefully No ! tovelty garments. offered md stylish. or mor will fin Cotton ilk Dresses breezin that our stock of ings of so muc h individual and superic t degree. modera New Idea ( er. localities this dish has long been French cooks f vn under the name of rusks. stale bread in ke little fried cubes of bread call- before serving !routons, which are served with well-known one , may be made of odds and ends (croute a' pot) read. To save time, bread simply with brea. in i en into small pieces may be fried There aie ma !r in deep fat or in a pan (sauteed bread in cookin used for the same purpose. Some- cookbook gives (I crumbs friei in a pan are used ing soft an(d < seasoning or sauce for meat. scallopcd (lishe: Deight/ C Cheri Rcfre With no ha 1Dresses! r old clothes when kost approved sorts tching Evening Gowns and Dance Frocks e dainty and appealing crea e sure to attract your admira or blondes and brunettes we t position to satisfy every de Beautiful, bewitching and ting. arming Wash Frocks 3ilk or Woolen Modes ever more gaily enchanting styles e fascinating variety than you d in this timey showing of Frocks. They couple the ess of youth with the color summer to effect the results h desired. Yet with all their r attractiveness, they are very Ltely priced. .om.pany, MANNING, South Carolina .equently put pieces of The soft parts of the bread may oups just long enough used in place of flour or cornstar ror them to soften; the for thickening soups, sauces, gravii "crust in the pot" stewed tomatoes (either fresh is simply a thin soup canned), etc. Bakers often usC sh br ed and dried, finely ground ca' ny ways of using stale in place of part of thc flour hi makk .Almost every glood fnyI r. Aloteey go- anyletds, cake% and cookies. T1 directions for prepar- housekeeper can often avoid waste ry crumbs for use in using them in this way in griddlecak bread puddings, etc. eakes, cookies, etc. fac2bedshaesadrokise Lng time (I after ell'e(t