Lincoln County times., August 03, 1911, Image 3

About Lincoln County times. (Jerome, Idaho) 1911-1919

Image provided by: Idaho State Historical Society

                
IDEAL CHINA DISPLAY
CORNER CUPBOARD IS MOST SAT
ISFACTORY REPOSITORY.
Combine* Perfect Safety With
fective Background and Dignified
Frame or Sitting for Delicate
Treasure*.
Ef
By far the moat beautiful and satis,
iactory repository lor china Is the old :
corner cupboard or buffet, which is
round in all well built houses belong
lng to the latter half of the Klghteenth
century These cupboards were some
times open, hut more often bad glass
doors, frequently of great beauty.
Hero was every requisite for the ideal
display of china. They combined per
ted safety with an effective back
I ... .1 n h... .in I »
ground and a dignified trame or «el
* » I h . ....
ting for these delicate treasures. The
, . , .
arrangement massed their colors in a
.
decorative panel, at the same time
v . i. „»o, .1
that tt placed them low enough for
leisurely enjoyment and accurate ob
.. ... ... ... ,
servutlon. Happily for us. this good
. , . *
old fashion Is being revived in our
. ... .
modern houses und will soon become
eserv» y popu nr.
Cupboards built into the wall space
...... ,
occasion lor a display ol china which
is architecturally delightful. Some
times a built-in sideboard is used, or
a less formal arrangement ot shelves
In a chimney recess, or inglenook.
Again wo Und a carved wall cabinet,
or a combination oi plate shelves with
a corner seat—nil ol which are modi
tloations ol what we may well call
the panel arrangement.
As to the border arrangement. I ho !
best Instance of ihts Is the plate rail
at the top of u rather high wainscot
ing, H is an Ideal location lor pat
terns highly decorated In beautilul
and delicate designs. Their position
Is low enough to bo within .range ol
close observation and ol leisurely on
joyment, yet high enough to make
them quite sale fro IA danger of accl
dent. A similar arrangement higher
up in the room, even over doors and
windows. Is allowable lor plates whose
bonier is a simple hand ol some solid
color, or lor larger pieces which are
sllghily Imperfect
Besides these permanent arrange
mints for china, there are Infinite
possibilities in the line ol temporary
provisions. The china cabinet which
originated in the days of Sheraton,
1» familiar to us all. Many good ones
are to be bought, und they make pos
sible the artistic massing of china.
Another well-known piece of furni
ture Is the dresser, whose vogue
waned almost to the vanishing point,
but is now being revived by crafts
men ol the present day. It is now
being developed In forms so simple
and so charming that they bid fair
to become most desirable aids In the
variety.
arrangement
china In any (lining room.
Another revival ol an old-lime ad
Juncl is shown by the Interest taken
in the wall plate racks which have
been so long In use among the Type
Front
there crude
lean peasantry,
and simple suggestions
evolved designs of infinite
snd many of them rich in decorative
have been
curving.
All kuch wall fixtures ns racks,
shelves, or cabinet form delightfully
decorative spots of color above the
sideboard or the serving table. There
1» Infinite scope for originality along
these lines; and when they are well
constructed, much beauty of arrange
ment can lie obtained ni a compara
The craftsman
lively slight expense,
needs only a proper sense of proper
Hon. a logical sense of fitness, and
a practical knowledge of his craft.
To tin e he ran add an unlimited va
Certainly
. .
Rhubarb Marmalade.
,.-el itv. pounds of rhubarb and cut
it. die-lnch pieces But a
it, g keltic, add six pounds of sttg.u'•
•r and let stand over night.
the morning bring to n boiling point.
,nd let boll 20 minutes; .hen add one
pound of figs, chopped very Une and
the grated rind and juice of thief
-. -.. . .■
bring in the boiling point, and «
simmer three hours. Turn Into mar
malaria jars or Jelly tumblers ami
*eal.
rle'y in decorative finish,
nothing adds more to the charm and
attrncllvencsa of a dining room than
quaint and pretty china, arranged It.
urtlMlc inthlon
"V I
Lemon Custard Layer Cake.
Two cups sugar, half cup butter,
milk, three eggs, one and
baking powder and
three cups flour. This makes foui
„„„.Blake .he juice and
one cup
one-half teaspoons
layers. For
grated rind of two lemons, one egg
nnd one half cup wafer
one cop sugar
teaspoon butter and two laide
one
of flour mixed
Boil this together I
spoons
little of the water
until It thickens (watching carefully),
then place between layers.
Ham Rabbit.
Mix well together one-half cup ol
deviled ham,
cheese, four beaten eggs, one cup ol
cream and salt nnd paprika to taste
Cook ever boiling water until thick
stirring constantly and serve nl onec
on rraekers or toasted bread.
one etip of grated
A Good Buttonhole.
HMlch the buttonholes in underwent
on a crosswise thread ot the material
histend of the usual lengthwise one,
and sew them around by machine be
fore finishing with the hand button
hole stile h In this way they will not
break
RABBIT STEW, FRENCH STYLE
New Recipe Recommended to House
wife Who Would Make a
Hit With the Folks.
Cut up rabbit, wash and put In Jar;
now put on the following apices: Salt
find pepper, a pinch of cayenne, two
whole chili
peppers, eight or ten whole
Peppers, the same umount of cloves
and allspice, three
leaves; then a finely cut onion; three
,°J * arl !f cul and
Th „ n ° or „, hree 8 lcea ° f . ,eni " n
. ' e . h 80 ° d claret w,ne 8et
aa L, r h , ' m ,W ° ^
T " S Ulke ° Ut ""I
6 " : ,,ut , ,n a 8tr , nln . er and let
. , ' ' °* pu " n 8 fry nR I ,an ln
*° U . ,ave " 800(1 6t * ed
j * !' '* er ° r . . 11 bu,,< 7 " ni1 halr
'***" "T* n f hot ' t , h "" >*"* ,n
IT . I "" , * , B d " 8 -
" nen throw all In a stow pan and keep
nn M .
,n fr yl n K until all Is fried. Take your
trv i n - „ . . , . . .. ,
trying pan and put In more butter and
... . , . . ,
,arJ . then take a heaping wooden la-,
,n« . vf ,, . . " , ,
of flour and brown it nicely; put
i„ ..
in a fine cut onion; when pretty nearly
. . ...
brown, cook a few minutes longer,
tu. .. »..i. , . . ...
Hu n take the wine and spices, with
» . , 4
the onions and garlic the rabbit was
80akpd |n flnd make lhe gravy . us0
all that has drained from the strainer;
. .. ..... , „
'■ not enough add a Utile water: then
or four laurel
HOW TO COOK MUSHROOMS
' -
pour over tlie rabbit in the slew pan. (
and let stand an hour and a half, or 1
until tender. When done, pour on a hot
platter. lie liberal with grease, ns tt
Is required to make stew good.
Mush
rooking titan
scalloped
Cheese is omitted
Variety of Combinations Can Be
Served With This Edible Fungus
as Chief Ingredient.
for
says that, the reason none of
guests
supper
mushrooms, never the canned
A Philadelphia hosioss noted for
tier delicious dinners, and especially
various combinations that have
mushrooms as the chief Ingredient,
her
is ever ill after a mushroom
is that she always lias fresh
or
bottled sort, and always has them
cooked for ten minutes or so before
adding the various tid bits that go to
make up the delectable whole.
me" as
and paprika takes the place of ray
enne to make the flavor more deli
cate. otherwise the oysters and maca
roni alternate and are flecked with
butter, as in other ways of scalloping.
rooms require more
most persons think, and should be
i thoroughly done before they are
served, no matter how much the im
patient ones may say, "Oh, they are
rooked enough; they will not harm
every chafing dish cook has
An Italian
heard them say al thins,
dish which this hostess has dlscov
ered consists of oysters
with macaroni and served
mushroom sauce.
with
and Ibe dish is one for the gods
a time, using a needle, so as to break
tru | t nR mtle ns possible. I'se
equal weights of prepared fruit and ;
strained honey. Put honey in pre
serving kettle, and. when heated, add
trull, bring to the boiling point and
let simmer four minutes. Skim cut
fruit ami pul in small glass tumblers,
fnok syrup until thick, and fill jars
Cover lop of glasses with a
Pick over selected red or white cur
rants, wash, drain and remove from
With a sharp pointed pen
Ear-le due. the Epicure's Delight.
stems.
knlle make a very small cut In each
berry, and take out the seeds one at
with it.
circular t'tocc of paraffin paper, then
thicknesses of white
circular
tinfoil, then tv.
and. In i.v, n large
ol white paper, fastened over
with library paste and
paper
piece
tides ol glass
Womans
a string
then lied with
Home Companion.
T< a punch makes a pleasant varia j
lion on Iced lea and is just the thing
,o serve at an Informal summer after
neon gathering To prepare It put a
snooiilul of Cevlon tea In a large I
^ 1 " eht : r and pour over It
a ( . U art of bollljig water Cover the j
j „ in , u folded napkin-not too
.,...1 it l 't stand for five minutes,
! 1 , „ ld nmi add a full',
# * anJ strained Juice
, f ,„ oll s and ..ranges ;
haves mav be added if i
:& JU. »- - :
• w |ih Ice and apolllnarls. There Is no
• ln lhe mar kct a special mild
( » |ra )Jged esp eclally for prepar
j l rrd tca
Tea Punch.
Maple Sugar Spring Biscuit.
. .. ro 8crve d with Hie
These da luncheons
sweet course al «» n 0 [ al E
I and ar ,° n T,'! -c a riel baking i-ow
| o clock tea. M-^ 8 ^ u , () onc .
■ inch in thickness and spread
then
d< t
haU 'of it w ith melted butter,
with maple sugar
|
butter
forced
through the food chopper; put
half of the dough, cut
with a small biscuit cutter,
the top with bealen
moderate oven and
the other
on
cukes
Hit
and brush over
Bake in »
egg
serve hot.
Orange Jelly.
«oak one-half box gelatine In one
of cold water for half an
of boiling water and
add one cup of sngai
of orange Juice.
line strainer and set
half cup
licur.
dissolve,
and one cup
through n very
away 1° harden.
Add (HI'S
Then
Strain
Onion Toast.
Toast bread and butter It. cook on
ions until tender and crush them add
.„Hli salt and pepper to taste; heal
the buttered toasL
and pour over
IMPROVEMENT MADE IN MODERN
TYPE OF BABY BEEF ANIMAL
Predicted It Will Continue to Increase In Popularity In Thosi
Districts Where Farmers Do Not Wish to Dairy—
Vast Range Areas In West Have Been
Cut Up Into Small Farms.
I
>
!
;
!
A
%
r
• .i ' 2
# -
> %
*
*
fc >■
4
■
i .
A Bunch of Prize Winning Feeders.
tronts the rattle feeder of today Is
beof animal was a mountain of meat
Twenty-five years ago the popular
Hut new factors have
brought about a chat ge in values. As
land and labor Increased in price the
them off themselves. Throughout the |
corn belt Hie popular steer has ranged
for 24 to 30 months old, says the
Homestead. The majority of fattened
When purchased from western
1 'Mile raisers they were in thin pon
dilion. hut were rugged, thrifty, had
150011 appetites. and were in the best
shape to make rapid gains.
During the last few years, due to
the fact that the sheep industry has
been encroaching on the land in the
west, and irrigating projects have
made fruit raising successful, vast
range areas have been cut into small
and tallow. Pasture land was cheap
and labor low in price; so the raiser
oould afford to keep the animal until
it weighed a ton before putting it
on the market. The buyer wanted
this kind of animal, for meat
cheap and the consumer could buy
large cuts,
farmer found that the longer he kept
an animal lhe more of his labor went
ln maintenance and this lessened his
profil Just Dial much. Then he found
,lia > lhe higher-priced lands could not
be used for beef and that there was
niore money in raising corn. So men
w ho had been engaged in raising cat
tle for market started raising corn.
and bought their steers from those
occupying cheap lands and finished j
j
steers went to market al 30 months,
weighing from 1,500 to 1,350 pounds,
The farmer preferred to feed these
animals because there was generally
1 8«od demand for them in the mar
ket.
farms for settlers who have no money
to invest In cattle. Then, too, great
numbers of cows and young stock are
being sent to market each year, with
a consequent decrease in the number
of breeding animals on the range. One
of the greatest problems that
con
where to get hold of feeders. |
A number of people who used to I
feed cattle till 24 or 30 months
age in the corn bell are attempting to
raise their own -aives and market
them around 12 months of age or be
tween 'he ages of 12 and IS months,
and weighing from 800 to 1.000
pounds. This is what Is known as
Baby beef has not been popular with
of
lhe "baby hoof" proposition, and it Is j
a question t liât is exciting more in
lerest every year among cattle feed
era and producers
steer feeders because under eondi
man on
could buy them The extra land neces
j sary for , na | n , n | n i, 1K breeding cows
COI1 |j l)e 1)SOll f „ r PO rn; the feeding
toins formerly existing Hie
the range could produce them more
cheaply titan the man in Hie corn belt
ner)od of the n aby be ,.f animal lasted
rroni 6 to 9 or 12 months, while that j
f |( nnd 30-inontlisold steer onlv I
,'asted Horn 90 to ^80 dtpys. Thon too. '
greater uniformity and more indlca
Mons of hotter breeding are necessary
m the hahv beef proposition in feeding
olllor ( '. anl( . oreater skill In fee,I
for the youn g animals
is nlso necessary , han in the ease of
the older ones whose appetites do not
»". » ■» ™u!ît.
discriminated against the younger ani*
ma j because the carcass of lhe older
an1nla | usually carried a little firmer
flesh than the young animal, and there
Is less water In the carcass, so that
they kill out a larger per cent, of good
meat. The feeder himself found that
unless lie exercised groat vigilance,
lhe young animals shrunk more In ho
lng shipped to market and finally the
consumer favored Hie meat from the
older animal.
If the cattle feeder aims to produce
his own feeders, he cannot afford to
BRACING CORNER FENCE POST
(tr
v '\
t-7 —k.4
v
V
An excellent method for bracing a corner fence post Is shown in tha
Illustration and it is self-explanatory.
;
I that the baby beef animal will con
| ti.nue to increase in popularity in
I those districts where men do not wish
let his calves lose what Is known as
"calf fat." It is well known that young
animals gain more rapidly in propor
tion to their live weight and to 100
pounds of food than do older animals.
That is, they not only made more
economical use of their feed than the
older animals, but they take a shorter
lime to make a certain total gain. The
man who turns off a steer that weighs
1.000 pounds, has, if that calf w eighed
100 pounds at birth, been given 10 per
cent, of the total weight by the dam,
while the man who keeps the animal
till it weighs 1,250 pounds has been
given only 8 per cent. The man who
can make a steer weigh 1.000 at 12
months has more return for his
trouble than the man who keeps it
24 months, with an additional weight
of only 250 pounds.
Butchers, too. have changed to suit
the consumer. Al
though meat is g-itérai ly considered
a luxury in the diet of the pour man's
family, it still remains an absolute
necessity in the diet of the better
classes. But, where people formerly
ordered large roasts and steaks, they
are ordering steaks and roasts now
that are from 50 to 75 per cent, small
er on account of the advanced prices.
They find that if they get a small
roast from a large animal that It Is
"long" on bone. The butcher then to
suit the demands for smaller bone de
the last few months they have been
willing to offer, not a premium on
i smaller steers so far as dollars per
| 100 is concerned, but they have
1 brought the price of small steers up
! so close to that of the large ones that
the demand of
mands smaller animals, and during
| there is really a premium on little
! steers when we consider the cost ot
| production
! pound steer will ever be entirely
We do not think that the 1.200
I eliminated from the market, but we
do think (if a conjecture is allowable)
Placing the Halter.
With two ience staples fasten an
old harness snap from which the
spring has been broken to the left
side of the horse stall al a convenient
boys hang up the haltet
whenever tlie horse is iahen out.
When he is brought in, his halter is
neither tfndcr his feci nor in lhe man
to dairy.
height above the
writer in Practical Farmer, and
manger, says a
see
that the
S^r under his feed, but just where it
The point of the snap should be
hammered in slightly to prevent the
; horse mitching ids halter upon it or
Injuring himself by rubbing.
-
can bo reached most easily nnd quick
l. v
The Delicious Sweet Pepper.
Your garden ought to be well sup
Plied with that most palatable voge
table, the sweet pepper. Many P 00 '
l>le Imagine that all peppers are too
hot to be eaten with comfort, but
this Is a great mistake. The only
hot portions are the seeds, and they
can be removed before cooking
Green peppers are cooked In a va*
« «„«
table that produces more table en
joyment than these vegetables If a
mtle study and care is given to their
growth and preparation for the
table.
Spray for Cabl age Worm.
A good remedy for the cabbage
worm which infests cauliflower and
cabbages ts an ounce of saltpeter dis
solved in throe gallons of water. The
heads should be thoroughly sprinkled
and If Hits is done one application
will be generally found sufflclenL
OATS BY IRRIGATION
No Element of Risk When Rudi
ments of Science Applied.
Only Possible Where Sunshine Is Per
petual and Supply of Moisture
Under Absolute Control of
Scientific Farmer.
There seema to be general interest
in the subject of the irrigation of oats.
This is perhaps the simplest of all
crops to grow to a high degree of per
fection by the use of artificial water.
In the arid belt the conditions of soil
preparation, sowing and the first
stages of growth are identical year
after year. There seems to be no
element of risk in the oats crop by
irrigation, when the rudiments ot sci
ence are applied.
Scientific farming is the grandest
study of the age. Scientific farming
eliminates every element of risk in
the production of maximum yields.
There is no justification for the pro
duction of less than 100 bushels of
oats to the acre by scientific methods.
The only climate which never varies
is the practically perpetual sunshin» of
the arid regions, writes Newton Hibbs
in the Irrigation Age. Scientific farm
ing is possible only where the sun
shine is perpetual and the supply of
moisture is under the absolute control
of the scientific farmer.
To produce a perfect crop the seed
must be properly planted in the cor
rect degree of moisture in the right
season. The question of fertility is
determined with certainty only when
the degree of moisture is regulated. It
is not necessary to try to illustrate
the degree of moisture required for
the seed bed to the practical farmer.
; The degree of moisture necessary to
promote the rankest possible growth
of straw is readily determined by the
experienced farmer either in the hu
mid dr the arid regions. If there is
not an excess of feuility In the soil
farming by irrigation is a simple
process. The application ot water in
response to the demands as indicated
by the changing color of the plants is
a very simple matter. The Impossi
bility of definite determination of the
correct degree and quality of fertility
complicates the principle of irrigation
of the oats crop. The moisture regu
lates the feeding of the fertility of the
soil to the plant even when there is
an excess in the soil, therefore, the
scientific irrigator can regulate the
growth of straw by limiting the mois
ture, and be sure of the height that
will not lodge and at the same time
support the very largest heads,
the moisture under control It is just
With
as much faulty farming to have lodged
straw as to have a poor yield.
The trench system of water appli
cations is the best fo^oats crop. The
trenches are generally made by a
marker which will make two trenches
about twenty inches apart, two inches
deep and three inches wide. This
work is generally done after seeding
and before the grain comes up. It
greatly simplifies the irrigation by be
ing certain ot the correct degree of
moisture in the soil before the seed
i
This moisture will make a
is sown.
growth of about four Inches and cover
the surface with a dense green mass.
The green oats will shade the surface
so , hat the wet gr0 und will not bake,
g lu . cess i V e applications of irrigating
^. ater w jj) called for by the unmis
taka h!e changes of color of the grow
lng orcp ' A gr0 wth too rank may be
readily checked and a retarded growth
may he stimulated by frequency and
patent ol the applications of irrigation
;
water.
Many Acres Reclaimed.
In an article in Science, on
reclamation of the arid west. Dr F H.
^ g^vic» Ts hTlarge meas
1 ' sta , es t ^ at ' ovcr ' a million
have been reclaimed and 14 000
r„" mil «« mr^ water from
' , 7. controlled bv the eov
works built or controlled . •
™ent under the terms of the re
T "luVsvdne'a cn^mltv'of'ne-trWS OoV I
onhacrefeet fhlTls ïolav the water '
po ° a f refefct • ,liat ls to sa -' e '
c °'J r 0 ( ? dd '-' : 0 f C ,' arg è°si 7 C Tar
t ° f f S a sTond
S« cubic f ^ t a s ^° Dd '
been Unit for a t ta £
* sïv".
. \ n inelmline the ditches
thousand miles, mclud g
the
Humus Holds the Moisture.
Humus in the orchard is of value
in holding moisture in dry times anti
and
{in p.eventing sudden freezing
thawing. All berries demand constant
moisture during the fruiting sea
son . hence the winter mulch should
be allowed to remain on the ground
through the summer for obtaining soil
moisture.
Irrigation Increases Yield.
I Western Kansas last year raised
i the biggest sugar beet crop in its his
This is due to the fact that a
were
tory.
large area of Irrigated lands
put under cultivation for the first
time.
Thinning Beets and Mangels.
■ In thinning mangels or beets, the
I small ones taken out need not be
j thrown away. If the rows do not
I need replanting, the extra plants may
I be set In a row by themselves.
t
Green Asparagus Preferred.
While white asparagus was pre
ferred by all eastern markets not
I many years ago. the green product Is
now used more largely and commands
the higher orlce.
I
I
I
EQUAL WETTING IN ORCHARD
One of Main Points In Maintaining
Even Saturation.Is the Grade of
the Furrows.
One of the main points in main
taining the even saturation of an or
chard is the grade of the furrows.
This is a point to which too little at
tention is given, resulting in uneven
and imperfect wetting, writes Eugene
D. Smith in the Denver Field and
Farm. Many orchards are planted
with mere reference to boundary lines
than to slope and grade. On account
of slight inequalities of the surface on
land that Is nearly level, we for some
years had great difficulty in getting
an even wetting on one of our or
chards.
After considerable study I
concluded that instead of trying to
run the furrows at right angles to the
main drainage channel of the land,
they should run at an angle of about
forty-five degrees, more or less, as
that is the way most of the gulches
and gullies emptying into It ran.
A closer study showed that the gen
tle swales and swells in the level
bluff surface ran about the same way.
We, therefore, ran our furrows with
(he rows diagonally across the or
chard, with the result that the water
freely followed every furrow to the
end. On another orchard, which was
on quite a steep slope, the great dif
ficulty was that when the furrows
were run with the slope the water
flowed too fast, cutting gullies and
thus failing to soak sufficiently. When
we tried to furrow it at right angles
to the slope there was not enough
grade to carry it over the inequalities
of the surface. In this case we also
found it a great improvement to fur
row it cornerwise, thus getting a more
satisfactory grade.
In planting a cherry orchard above
ditch on quite a steep slope some
years ago we laid off each row with
a level or straight edge, winding them
in and out of the depressions to keep ,
an even grade. Then, by plowing and
disking always towards the rbws, we
soon had a terrace like surface, from
which no water flowed off in the har
vest showers. This gave me an idea
and when my neighbor started to lay
off a new orchard under ditch on
quite steep slope, I asked him why ha
did not strike it out in the same way.
He replied that he did not see how
he could lay it oft both ways with
such crooked rows.
After figuring on It a little we dem
onstrated it to our satisfaction that
it was perfectly feasible to make the
rows as crooked as possible one way
and straight the other. He decided
to plant that way and has had no dif
ficulty in working both ways with a
disk harrow. The main point to be
observed In working an orchard laid
oft in this way Is to use a reversible
disk, so that in working up and down
the hill the soil may be thrown first
in, then out, thus avoiding ridging
and furrowing up and down hill. The
soil should, for a few years at least,
always be thrown towards the trees
when running the other way, thus
producing a terrace like surface which
will facilitate Irrigation.
Soft Mashes for Turkeys.
Some people feed soft mashes to
This kind of food has
no place in the diet of turkeys just
their turkeys.
approaching a marketable condition.
Such food is liable to cause digestive
disturbances and result in bowel
trouble, which will counteract the
tendency to take on fat.
only should be fed.
Hard grain
Value of Farm Products.
The average total monetary value
of all of the farm products of the
United States each year, based upon
government reports, is approximately
$0,794,000.000.
b ° nC lS n0t s,ric,1 - v
POULTRY NOTES.
The commercial cnick feeds are, ea
a rule, very good.
Pure air is one of the essentials of
profitable poultry raising.
Charcoal is not a substitute for oys
ter snell, and vice versa.
Where beef scraps are fed green
Fright red combs and wattles ara
generally a sign of goed condition.
Be sure that the roosting quarters
arc- well ventilated at this time of tha
year.
Leghorn pullets hatched In April
should begin to lay about September
or October.
You cannot make a poultry housa
comfortable in warm weather if tha
windows are left in.
When the eggs are not needed for
breeding purposes any
hens can he placed in the pen with
one male.
The clots of blood that are found
occasionally in eggs are due to the
hen rupturing a minute blood vessel
while laying.
A very good chick food is made of
equal parts by weight of corn, hulled
oats and wheat, cracked to pin-head
size and mixed thoroughly.
Good, pure food, properly balanced,
will impart a sweet, good flavor to
all eggs, while such articles as onions,
fish, etc., will give a rank taste.
It is best to have litter on the floor
of the poultry house or scratching
shed the year round, so
fowls will be kept busy during the
entire year.
Incubators can be run at any or
all seasons of the year, provided they
are in a cellar or building that will
not cause too great variations in tem
perature.
Give the fowls the comfort of nn
open-front house with an abuudano«
of fresh air and freedom from the
stifling heat of closed sleeping quar
ters in summer.
number of
that the