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Montana Farming Topics
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HANDLING HATCHING EGGS
As poultrymon, you and I want as
near 100 per cent , hatches as we can
get. It is a big step toward bigger
profits, therefore good business.
If you are like 1 am, you get a lot
«if free advice on this point, which
you ignore because you don't know
why it is good advice.
For instance, we are told that we
must use fresh hatching eggs,
why ?
them as soon as they are laid, that
wo must turn them often, and keep
them cool and moist. But why?
From study and experience I have
learned the answers to those ques
^ turns. And here they arc for you,
i. by any chance you do not already
know them.
But
Also that we must gather
1. Why must we use fresh hatching
eggs ?
Because the life germ in the egg
grows weaker the longer it is kept
without hatching, and a weak life
perm means that you will get no
chick. That means a poor hatch, lost
time, and lost money.
2. Why must we keep hatching
eggs cool and gather them as soon
as laid?
Because warmth starts
the • life
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He knows that his family will be protected from imme
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THE MOST COMPLETE
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IN SOUTHERN MONTANA
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Re-boring Gas Engines
Re-cutting Feed Rolls
General Machine Work
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We carry a complete stock of Chrome Nickle Steel for
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AUTOMOBILE REPAIRING
Get your car ready for spring
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Phone 59
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Checks
j Are Receipts
To pay your bills by check is to preclude the possibility
I of being obliged to pay them twice.
The cancelled check which is returned to you is unde
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30 West Main Street.
President: H. S. BUELL.
Cashier: W. N. PURDY.
Vice President: A. G. BERTHOT |
Assist. Cashier: J. L. KETTERER I
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germ growing before we are ready
for it , and exposes it to quick death
from change in temperature—just as
an unseasonablt spring day will start
tree buds, with the danger of later
being killed by frost. We must gath
er eggs often to keep the sun and
other influences from starting the life
germ to growing.
3, Why must we turn eggs often?
Because if the egg is left too long
;
in one position the yolk containing
the life germ, tends to float to the
top. It it is allowed to remain there,
the germ because of the evaporation
of air that is going on in the egg,
will adhere to the shell and die.
4. Why must we keep hatching
eggs moist ?
Because the porus egg shell absorbs
the necessary moisture to keep the
(>gg healthy; and if it cannot get that
moisture from the air about it, it
is weakened and ruined.
. .
Every egg is fertilized before it is j
laid, while still in the yolk stage,
before the white is formed, and while
the yolk still clings to the
As soon as fertilized, the
yolk
cluster.
egg germ, after a little growth, be
donnant, goes to sleep, so to
normal fertile egg
comes
speak, and in a
the germ is still dormant at the time
of laying. •
This fertilized germ remains dpr
mant until warmth is applied to the
egg. The amount of heat necessary
to "wake it up" varies, depending on
the length of time the warmth is
applied, and the age of the egg. Even
in an egg handled under the best of
conditions, the germ continues to
grow weaker until it is so weak that
it will never develop, and sooner or
later dies. The fresher the egg the
better for hatching.
The dormant stage in the egg germ
is much «the same as the dormant
stage of tree buds- In this s age
both can stand abuse, but t e m i u e
they wake up, look out, condition^
must then be about right.
Eggs to be hatched should never
get warmed up after t ey aie au,
until placed in the incubator or under
lak/Th™ un varies"™
e.-ar> to a '
that we are on the safer side to bc j
sure they never get any heat.
heat
The sources of the premature
t commo nare the sun, heated cel
The kitchen is
of these eggs were laid around ten
o'clock in the morning. Most of the
are found in a few lavorne
nests. In these nests often ten or a
mos
lars. or egg rooms,
perhaps the worst place on the farm
for them. The factor most harmful
is that eggs are gathered only once
a day> - n the lato afternoon. Many
eggs
dozen eggs are found. Those laid in
the morning have been under a hen
three, four, or five hours, one hen
ecmg on after another. Natura y ,
the first egg laid is stimulatec y
tne heat, and its germ leaves its
darmônt stage. It is often an hour
before the eggs are picked up after
ÎL ù"ti h to. 'cirlT hJ- h bi n r g g r---°"
down, in the early hatching e_ ,
almost to feezing The
in which the germ has either
egg
been killed or weakened so that the
chick dies during hatching, and an
which deteriorates very quick
ly- • . »
Gather your eggs for hatching of
ten—three or four times a day. Keep
in a cool temperature, from 40 to 60
F.
The fchird big point is moisture
The egg shell is very porus, and the
moisture readily evaporates.
Nature provided a
amount of mositure in that egg, and
it is up to us, especially if we are
going to hold these eggs for any
length of time, to maintain that mois
ture and give the hatching eggs a
sufficient
chance.
The rapidity with which moisture
will leave the egg depends on three
conditions of the air surrounding
that egg. The drier the air, the fast
er and the more moisture it will suck
The warmer the air
from the egg.
the more moisture it will suck from
the egg; and the more the air circu
lates, the quicker it will take out the
moisture.
Watch your moisture before hatch
ing, and' you won't have so much
trouble while hatching. They will
stand quite a moist atmosphere. Our
ground bird or hen, when she steals
her nest, finds one on the damp
earth, protected from the drying sun.
Our fourth important point is to
turn eggs often. During the actual
hatching time frequent turnings are
helpful. A hen sitting on eggs turns
them dozens of times every day. It
is well to turn eggs being held for
incubation at least once every twen
ty-four hours. Don't jar them.
A large number of our poor hat
ches, both under hens and in incu
bators, are not due entirely to faulty
incubation or poor machines, but to
a large extent to careless handling
before setting, and no amount of care
during incubation can remedy the
harm already brought about by these
conditions. 6 *
Remember, the egg is a live ob-
jeet and should be treated as such.
TREND OF FARM PRICES
The level of prices paid producers
of the United States for the princi
pal crops decreased about 4.5 per cent
during January; in the past ten years
the price level increased about 3.1
per cent during January. On Febru
ary 1 the index figure of prices was
about 51.3 per cent lower than a year
agd, 41.7 per cent lower than 2 year
ago, and 17.0 per cent lower than the
aveage of the past ten years on Feb
1.
The prices of meat animals (hogs,
cattle, sheep and chickens) to produc
ers of the United States decreased
0.6 per cent from Decembers 15 to
January 15; in the past 10 years prices
increased in like period 18 per cent
J On January 15 the index figure of
[ prices for these meat animals was
about 30.6 per cent lower than a year
ago. 37.5 per cent lower than 2 years
ago, and 1.0 per cent lower than the
average of the past 10 years on Jan
uary 15.
Seed wheat and other grains of
Montana are of good weight and in all
cases show a high percentage of ger
mination according to the results ob
tained from tests made at the Mon
tana Seed Testing Laboratory. Corn,
it is reported, is of exceptionally high
quality.
However, from the standpoint of
purity in many samples which have
been received^ for testing, there is one
MIXTURES IN FARM SEED
serious defect. Spring wheat samples
are frequently found to carry mix
tures of winter wheat, and Durum
wheat is often found in samples of
Marquis and other hard red spring
varieties. Mixtures of winter and
wheat, when used for fall j
spring
seeding, result in poor stands because
the spring wheat winter-kills; and if
used for spring seeding the winter
wheat is not likely to produce normal
ly. Mixtures of Durum and Marquis
and like varieties of spring wheat are
likely to result in a financial loss
when the crop is marketed because it
will grade "mixed wheat."
The Seed Laboratory of the Experi
men ^ station at Bozeman is anxious j
to be of service to all farmers who
des j re knov the purity and per
cen t a g e germination of any seed they
expec ^ to use f or p i an ting next spring
and the laboratory will make tests ot
ad seeds and report promptly the I
value from the standpoint of crop pro
duction Tests of this char acter are
made f ree 0 f charge, and, furthermore,
gacks jn which seed may be sent to !
the laboratory tor testing will be fur
nished gratis upon application to the
Laboratory.
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STOP LOSS OF .MILK KEEK IT
;
Milk of ordinary quality held at 75
hours, while the same quality of milk
hdd at 55 kept sweet for 80 hours
and ^ 4Q for 18Q hours These re .
, , ■ , .
-ults obta d
F.. a temperature not uncommon in
the summer months, soured in 36
were n in exp
carried on by the Dairy Division,
United States Department of Agri
cu ] ture> to determine the effect of
temperature on the milk; and the re
su j^ s explained in a large measure
wh milk whie 'b has not been cooled
Qn the f arm _ and kep t cold—often
l is sour when K anka at is ( ' es ^'
natlon .
In one section a survey hald dur .
summer months to determine
Twhich mük if re
tn e temperature at which milk is re
ceived at railroad stations for ship
ment to market, showed the average
temperature of morning^s milk to be
about 60 F-, ami in some cases it was
as i,i K h as 80 F. These temperatures
are much too high to permit milk
to be shipped a considerable distance
without souring specialists say.
was found that some morning's milk
was rushed from the farm to the
it
station insufficiently cooled,
produced the evening before showed
an average temperature about 5 de
grees lower than that of morning's
milk, and in some instances was as
low as 40 F. A large part of the
annual loss from sour milk is due
Milk
to shipping milk at too high a tem
perature.
The best and quickest way to cool
milk to 50 F., according to depart
ment specialists is over a surface
cooler. Use the coldest water avail
able and then set the cans of milk
I in a well insulated tank filled with
j water below 40 F. A 10-gallon can
of milk precooled with water at 55
F. and set in a tank of ice water at
37 F. was cooled to 50 in 20 minutes,
The use of a surface cooler is es
pecially necessary when the time be
tween milking and shipping is short.
If warm milk is run over a surface
coc-ler and then set in a tank of water
to the city,
cooled with ice to 40 F. or below, it
should not be difficult to cool milk to
50 within an hour after it leaves the
cow. Because precooling with a sur
face cooler is not practiced and ice is
not put into the cooling tank before
the milk, much milk i'eaches the ship
ping station in summer at so high a
temperature that it sours on the way
On many farms the water used for
cooling milk comes from the general
storage tank or from a spring. The
temperature of such water when it
reaches the cooling tank is much
higher than when it leaves the well
or spring- Well or spring water that
has a temperature of from 50 to 55
F. frequently is warmed up to 70 or
75 F. before it reaches the cooling
tank. Under such conditions more ice
and a longer time are necessary for
cooling.
W T hen milk is not precooled and ice
not added to the tank until after
the milk is placed in it, with the
water supply at 70, 60, 55, or 50 F.,
the time needed to cool 10 gallons of
milk to 50 F. is, for these tempera
tures, respectively, about 2 hours and
25 minutes, 1 hour and 45 minutes,
1 hour and 30 minutes, and 1 hour
and 20 minutes. The time required
to cool milk to 50 F. by such methods
is too long, especially when morn
ing's milk must be delivered at the
IS
railroad station within a short time
after milking. §
The effect of not putting ice in
to the cooling tank until after the
milk is placed there is strikingly
shown by tests. W r hen 10-gallon lots
of milk, after being precooled with
water at 70, 60, 55, and 50 F., where
placed in water at the same respec
tive temperatures and ice was added
to the tank, it requires 2 hours and
10 minutes, 1 hour and 15 minutes,
43 minutes, and 20 minutes, respec
tively, to cool and lots to 50 F. The
precooling of a 10-gallon can of milk
precooling of a 10-gallon can of
with a surface cooler using water
at 70 F;, saved approximately 11
pounds of ice were saved; with water
at 55 F., 19 pounds of ice were saved
and with water at 50 P., 22 pounds
of ice were saved.
j n order to keep sweet, milk should
be protected at all times from high
temperatures- A large percentage of
the milk supply for cities is deliver
ed at the railroad station by pro
ducers, although some is sauled di
rect to the city. Even under the best
conditions, milk that is transported
during hot weather is usually sever
al degrees warmer uy Cue
has reached the railroad station. On
the railroad it is held from a few
hours to all d and unless shi pp e d
in carg espec i ally equ ipped to main
tain low temperatures there is a
f urt her rise in temperature. That is
^ be case when milk is shipped in bag
^. ajre cars or j n mdk cars not pro -
vidtd with ice. To make sure that
milk reaches the city consumer in
j the very best condition it should not
only be promptly cooled to 50 P, or
below on the farm, but also should
be protected during shipment,
specialists say.
I tecting milk in transit during hot
weather, four 10 gallon cans of milk
of 13 indes from a farm to the rail
! road station.
vimv
To illustrate the importance of pro
cooled to 44 F. were hauled a distance
Can No. 1 was an in
plated type; No, 2 was an ordinary
can covered with a one-inch felt jack
et; No. 3 was covered with a half
i nc b f c ]t jacket; and No. 4 was an
ordinary unprotected can. During the
; ^ w ith the j r temperature at 80
F thl > milk in thtl insulated can rose
r., tne milk in tne insulated can rose
| one degree in temperature, the milk
; in the cans protected with jackets
I rose six degrees, and the milk in the
' unprotected can rose 20 degrees. The
' cail s were then shipned by rail in an
ordinary baggage care for more than
1,000 miles at an average air tern
porature of about 80 F., in order to
study the effect on the milk- In the
unprotected can the m jik had reached
a temperature of GO F., in two hours.
or after it had traveled about 10
miles from the farm (before reaching
! the railroad) the milk in the can
covered with the half-inch jacket
reached 60 F. only after 11 1-4 hours,
ioe bb«ut 268 miles of travel; the can
covered with the one-inch jacket tra
j veled for 13 hours, or about 332 miles
before reaching GO F. and the milk
I in the insulated can did not reach 60
P- travel Bv the use of a half inch
oi travel, tsy tne use or a nan «itn
jncket it was possible to ship an
individual can ot milk 26 times as far
ns in 'he ordinary can before the
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$3
Toy may be Sore
says the Good Judge
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That you are getting full
value for your money
when you use this class of
tobacco.
kjf
The good, rich, real to
bacco taste lasts so long,
you don't need a fresh
chew nearly as often—nor
do you need so big a chew
did with the ordi
J
as you
nary kind.
Any man who has used the
Real Tobacco Chew will
tell you that.
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Put up in two styles
W-B GUT is a long fine-cut tobacco
RIGHT GUT is a short-cut tobacco
Weyman-Bruton Company,
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More Money for Crops
There are a lot of plans being promoted right
and left that aim to give the farmer more
money to grow and market his crops. Many
of them are impracticable; but there's good,
sound reasoning in next week's issue of
TEe COUNTRY
GENTLEMAN
James H. Collins reports a long interview with
Bernard M. Baruch, whose suggestions on
marketing farm crops have been so widely
quoted during the past few weeks. His recom
mendations are explicit, concrete, workable.
Mr. Baruch's plan aims to place attention toward the spéculât -
the farmer on a footing of equal ing and profiteering that rob
the farmer and consumer alike.
You have no stauncher ally
than this great weekly of farm
service. And a whole year of
its guidance and help—52 big
opportunity with the buyer in
the marketing of his crops.
The Country Gentleman
has for years been fighting
toward this end. It has advo
cated easier and more liberal issues—will cost you but
farm credit, it has helped in the $1.00. And you can't invest a
organization of cooperatives of dollar to better advantage,
every sort, it has directed wide Your check is good !
it Will Earn Many Times its Cost
MRS. T. J. G1LKERSON,
921 W. Curtis St.
Bozeman, Mont.
Phone-721-w.
An authorised subscription representathre el
The Cewtry Gendemaa TW Lates' Hmm JmtmI TW. SatnrtUy E«wg Pa«*
S2 baa-tl-N
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inch jacket increased the dlsTance i 7 "
33 times and the insulated can to
65 times that of the ordinary can.
Milk sours very rapidly at tem
peratures above 60 F., and therefore
should be kept below that tempera
ture, and preferably below 50 F.,
until used.
EMM BOT VATER
i
Says glass of hot water with
phosphate before breakfast
washes out poisons.
If ^ „„ w|th „ tost0 _ bad
breath and tongue is coated; if your
head is dull or aching; if what you eat
sours and forms gas and acid In stom
ach, or you are bilious, constipated,
nervous, eaLow and can't get geling
iust rlsht * begm IliSldo bathm S- Drink
beforo broakla .,; f a pIass of rea i hot
j water with a tcaspoonful of limestone
I phosphate in it. This will flush the
poisons and trxir.s freu stomach, liver,
kidneys and owels and cleanse,
sweeten and purify the entire alimen
'mediately upon 'adding in*the mïrniiï
to wash out of the system all the pre
vious day's poisonous waste, gases and
ßour bile before putting more food into
th e stomach.
Z™* onî
muscles became loaded with body im
purities, get from your pharmacist a
; quarter pound of limestone phosphate
which is inexpensive and almost taste
' j C£S - except for a sourish twinge which
j ia " u 0 ' t hot water act m
. the ekin''cleansing, sweetening and
: freshening, so hot water and limestone
< phosphate act on the stomach, liver,
kidneys and bowels. Men and women
who are usua h y constipated, bilious,
headachy or have any stomach dis
order should begin this inside bathing
before breakfast. They are assured
they will become real cranks on the
) subject shortly,
.3