Hemingford herald. (Hemingford, Box Butte County, Neb.) 1895-190?, August 02, 1895, Image 6
IK fwvwwnvpvMi DAIRY AND POULTRY. INTERESTING CHAPTERS FOR OUR RURAL READERS. Hon Bnrcrsurut Fnnneri Opernto Tlio trfnrtment nt Hie Farm A Fern Hint ni to the Cnro of tiro Stock and J'oultry. HE RURAL NCW Yorkor devotes ono ita Interesting sympoaluma from specialists to tho question of flavor In butter, Dr. Conn, Dr. Dnbcock, Pro fessors Plumb, Denn, Jordan, Wat ers, Van Slyko and Hills, and tho Ca nadian Dairy Com missioner . Mr. Robertson, being tho contributors. Tho general re sult of the opinions of theso gentle men Is that tho dcslrnblo aroma and tasio of butter are due to the handling of tho milk and cream rather than to tho flavor of tho orlglnnl food. Fresh buttor appears to havo no particular flavor, it being tho buttermilk rather than tho pure fat which gives tho taste of butter aro duo to tho handling boiuo weeds, such as onions, garlic, rag weed, etc., is recognized bb unfavora bly Influencing butter flavor, tho ln fluonco of feed Is gonerally minimized by all contributors and flavor Is, ns a rule, ascribed to bacterial action. Dr. Conn's vlows, which may bo taken as affording a fair Indox of tho others, aro as follows: "Tho 'flavor Is not tho result of any dlroct Influence of good. Undoubt edly tho food has groat influenco upon the flavor, but tho delicate butter aroma Is only directly related to tho food. This conclusion I baso upon tho fact that I havo succcoded in produc ing tho desired flavor from tho mlllc of cows fed upon tho widest variety of foods. Butter fat, when first drawn with tho milk, does not havo tho flavor found in tho choicest butter. In my own opinion It has no flavor at nil re sembling It. Very likely Indigestion ir chango of food may Influence tho flavor of tho butter. Ab butter Is ordi narily mndo this will almost certainly RUMPLESS I Rumpless fowls aro not only wanting In tall feathers, but tholr anatomy Bhowa that the caudal projection Is wanting, and also oven tho final verte brae of ths spine Itself. This gives them a very peculiar and grotesque ap pearance. It 1b supposed that theso originated from tho Polish breeds, and that some of them wore formerly crested with partially developed beards, with leg feathers and vulturo "backs, but these havo been bred out. Their anatomy being deficient in tho UBual prolongation of tho vertebrao follow. Hero, too, tho Influence is an Indirect ono, but no less certain. Some times the food does havo a direct In fluence In filling tho butter with pe culiar odors, such as that of garlic. Tho explanation is not positively fcnown, but It Is probably duo to vo latile products of the food passing di rectly Into the milk. Tho food Is the Bourco of the flavor indirectly, tho flav or being directly tho result of certain decomposition products of tho cream. Theso flavors aro produced by bacteria which multiply in tho cream when it 1b ripening. Whether proper flavors are produced in the cream will depend upon whether the proper Bpecies of bac teria are present In sufllclent quantity. Soma species of bacteria produce very good flavors, some very poor flavors, and some will completely ruin the Hav er and the resulting butter. The but termaker has no method of determin ing what species aro prosont, and will get the proper flavor If ho chanco to have the propor species. Tho various 'starters' and 'cults' are pupposed to contain the proper Bpecies of bacteria to produce a good flavor. Bacillus 41 has been demonstrated to be a bacterU which will produce this flavor. Tlv use of these 'starters' may bo com pared to planting n Hold with ceed. If tho field 1b left to Itself something will grow, but we can not tell what. If planted with clover wo may depond upon clover. So the cream, when Inoc ulated with such starters as No. 41. may bo depended upon to develop tho right ldnd of bacteria, and. therefore, bo proper flavor. This flavor comes, of course, Indirectly from tho food, but directly from the products of bacterial growth In the cream. The conclusions which I hnve glvon above are not moro guesses, but are the results of a long scries of most careful and rigid ex- tfA---i "oSHv1! tt of perlments upon this matter. I find it possibles to produce the butter flavor from all sorts of cream, and under al most any condition, provided I put tho right Rpeclcs of bacteria into tho cream." Vnlue of I'oiittry Dropping. It is often claimed that poultry ma nure Is very valuable. Well, that do pends on tho food from which It is pro duced. Birds Hint live on animal food, such as meat, fish, etc., produco manuro richer than that from grain and grass. Below Is a comparison of tho vnluo of manuro from hons, ducks, geese, and pigeons: , "In 1,000 pounds of hen manuro thero nro G60 pounds of water, 255 pounds of organic substanco, and 185 pounds of ash. Tho manuro from tho ducks very closely approaches that from hens, the samo quantity of duck manuro contain ing 5CG pounds of water, 2C2 pounds of organic substanco, and 172 pounds of nsh. Tho estimates are based on fresh manuro that has not lost any of Its moisture. Although most farmers have supposed that manure from tho goose was moro concentrated than that from hens, yet Buch Ir not tho case. It is far behind that from tho hen and the duck In fertilizing elements, ns 1,000 pounds of fresh gooso manuro contain as much an 771 pounds of water, and 131 pounds of organic Bubstance, while Its ash Is but nlncty-flvc pounds, or but littlo over one-half that of tho hen manure. "Tho hen manure contains about six teen pounds of nitrogen In 1,000 pounds, tho duck manuro about ten pounds, and tho gooso manure about flvo pounds. Tho hen manuro Is, thcro foro, throo times as valuable as tho gooso manuro in nitrogen, and the duck manuro twlco as valuable. Gooso ma nuro, however, contains moro potash than that from tho hon or duck, the proportion being about nlno pounds for tho goose, eight pounds for tho hon, and six pounds for tho duck. "Manuro from plgoons, however, Is moro vnluablo than thnt from fowls, as pigeon manuro contains 629 pounds of water In 1,000 pounds, but its organic substanco roaches 308 pounds, and Us ash 173 pounds. It also contains over Boventcen pounds of nitrogen and ten pounds of potash. In valuo, therefore, tho manuro .from pigeons comes firBt, that from hens second, that from ducks third, and that from gceao last, yet It has always been an accepted theory FOWLS. column upon which tho tall feathers of tho fowl aro planted, ronders them devoid of this ornnmcntal appendage, tho back part of tho body being cov ered by a few back or saddle feathors. They were formorly bred mostly black in color, or a mixture of black and whlto, but are mostly found now pure white. They bavo been somewhat im proved by breeding, but aro now rarely seen. They aro good layers, but the eggs nro not apt to bo bo fertile as those of other breeds. Ab sitters and mothers they do very well, whllo as a tablo fowl they are of average quality. that manuro from geeso was richer than that from any other fowls, but tho chemist has shed light upon tho matter, and facts show otherwise, Water Is a factor In all mnnures, hence that from birds Is no exception to the rule." Head tho nbove carefully and then Bave It. The droppings should be well mixed ns follows: One bushel drop pings, one peck kalnlt, and two bushels sifted dry earth or coal ashes. Keep It in barrels moist (not wet), and never lot it get dry. Pour soapsuds, urine, or any kind of slop water over it. When you wish to use it, the ammonia will compel you to hold your nose. If kept dry It lose Its value, becoming hard and Insoluble. The Poultry Keeper. Fowls for tho Table. Thero is no disputing the fact that If ono wnnts a fast growing broiler or spring chicken, n cross, llko, for Instance, Houdan on Cochin or Brahma; Indian Gamo on Brahma or Lungshan; or Leghorn on Plymouth Bock, will glvo the best re sults. But we have now two breeds that will flu the bill almost as well. They are tho Whlto Wyandotte and the Barred Plymouth Rock. Tho former nro to bo preferred In that particular, as the skin Is more yellow, tho breasts more plump, and tho flesh moro firm and closer grained. For roasting pur poses no fowls equal tho Light Brahma and tho Black Langshan; but on ac count of the color of the skin and legs, the Langehnns aro not so popular as tho Brahma; and yet those who have glvon them a trial aro not slow In say iug thnt they take tho lead. Thero is a wild turkey taste to the flesh that Is tempting. A man Is generally at his heaviest In his fortieth year. Mix Month or rig I.lfc At tho Bwlno herders' meeting held In Des Moines last week, Wm. Roberts spoko on feeding and mnnaglng pjga up to six monthB old. A part of his re marks woro as follows: If tho topic would allow of It I would llko to take a run and go before I Jump. Ray about two wcokB before tho pigs sco daylight I do not know but that to get at tho Mibjcct Just right, ono would need to go back a good ways and como up to tho topic. I will only tako up your time for a brief period. For two weeks before farrowing I feed ns near tho kind of food as posslblo I Intend to feed afterward. I havo well arranged, roomy breeding pens with good fenders in which I put tho sow a fow dnys beforo farrowing tlmo. When tho time is up for hor to travail I am on hand, but to tell you Just what to do I will not at tempt, for my doings are various, to suit the case. Ono may need no attention; another may need nil tho skill of a breeder. I put water In a clean trough a fow hours after tho sow has farrowed; that is all tho first day. Tho noxt day all tho (ood I glvo her Is a handful of shorts in water and increaso from day to day until Bho haB had shorts flvo days. I then take mother and pigs to a one-eighth aero lot of grass In which thero is n nice house, 8x7 feet, dirt floor. Now la a critical time, and no Iron-clad rulo will do; of a dozen sows, no two aro exactly alike, henco the necessity of having them in lots to thomsolves, Ono may havo a voracious appetlto and will noed holding In, or you will soon havo a patient on your hands with dyspepsia. Another may havo but littlo appetite, generally occa sioned by fever in bag. Sho will need close attention. I batho tho belly with cold water, and havo a bottle of flax seed oil with a littlo carbolic acid In it, and with a turkey feather put this over her teats. Tho washing with water cleans off nil dirt and allays fover; the oil and acid preserves tho pigs from sore mouths. I try to coax up an appetite sometimes with little scraps of meat, milk, mush, etc. I now, if they havo good appetites, increase tho feod, clear, fresh water, shorts and a littlo oil meal mixed, as feod, and glvo all they will eat up clean. At this tlmo I commence on one-half oar of dry corn, increase from day to day until on n full feed. I keep on In this way. At about three weeks old tho pigs will begin to come up to tho trough. It Is fixed low so that thoy can eat all they will. Then soak oats and corn and put it in a shut-off corner. Stand and look at them eat, and grow, and feol happy. At flvo weeks of ago I open tho doors of ench pen or lot, and havo tho sows from six to eight como up to a common feeding place. Of courso tho pigs como too. Toll tho pigs Into a clean-floored houso and feed slop as heretofore, and soaked oats and corn, all they will clean up always sweet. At eight or nlno weeks of age I turn tho sows In back pasture nnd leavo the pigs In their pasture and keep right on giv ing snmo feed and care. When fair time comes wo select what wo want to ex hibit After the round-up of tho fairs, wo separate tho sexes, castrate what males appear to bo below tho standnrd, put them with bucIi of the bow pigs as wo do not want to retaln'either In our own herd or to ship for breeders, push them as fast as possible and try to havo them in Chlcngo beforo tho flrst of Feb ruary, at' from 200 to 250 pounds. After selecting what I want to retain, I try to havo tho rest In other hands by tho tlmo they aro six months old. This year I havo had tho personal care and oversight of over 130 pigs. Thero hns not been a alnglo coso of scours, but ono case of thumps and only three or four with sore mouths. Thero 13 not an unhealthy looking pig In tho bunch. Thoy nro in flvo groups and kept sep arate. If I could so arrange It I would prefer still smnllcr groups. I would glvo you all a personal invitation to como and seo my pig town. A most interesting discussion fol lowed, led by Mr. W. Z. Swallow of Boonevlllo, who was made tho target for a long array of questions bearing on tho subject His plan was to keep each sow and litter separate from tho others in a grass lot of not less than one-half acre until six or eight weelts of age, so thoy could not acquire tho habit pf robbing. Later a dozen In a lot will bring better results. Feed reg ularly, three times n day, milk and shorts. The milk should be sweet, as sour milk fed to sow or pigs 1b apt to scour. Red shorts aro better than mite. Feed no soaked corn, prefer ring, If corn Is fed, to feed It dry, and In Bmall quantities after tho other feed. Seldom feed oil meal. Feed well and glvo plenty of exerclso, but do not overfeed. Keop salt and ashes always where tho pigs can get them. Bed with clean sand on ground floor. Yearlings can bo made to shed by washing dally with warm water. Best breeding sows nro those bred twlco a year regularly. He also advocated tho feeding of wheat because of its strengthening influences on bone and muscle. Mr. F. A. Sharer, of Campbell, feeds ground corn, onts, wheat, ryo, nnd everything a pig will eat, but no shorts. Thinks a bad Influence follows advocat ing tho feeding of shorts and slops. Ho feeds corn because It Is cheap and the best pork producer known. Considers bono a result of breeding rather than feeding. Sourco of Mongrels. A writer asks, "Since so many breeds aro being intro duced, is It not likely that tho common fowl will soon become extinct?" We do not see how. It is a common prac tice by people who Btart with thorough breds to either let them breed in and In until thero is nothing left, or to get a cockerel of another breed as soon as tho pure-bred one dies, and to event ually mate up the offspring among themselves. All this has n tendency to mongreltsm. Then, again, many who made crosses aro Infatuated with tho idea of getting up a new breed themselves, and in tholr endeavor to create something now they are plnclng still moro mongrels on the market Ex. American Horses in England John A. Logan. Jr., Is about to try an exper iment that will bo interesting to breeders. Ho will tnko to London about tho middle of July fifty head of flno horses. Every one of the lot will bo 15.3 In height or better nnd not ouo will have a record slower than 2:30. Every animal in tho lot will bo solid color, bay or brown, and there will be no less than fifteen matched pairs, some of them able to go doublo In 2:25. All will bo Btyllsh, flne-actioned horses, and Mr. Logan believes that they will not only attract great attention on the other aide, but that they, will also fetch excellent prices. Ex. NOTES OF THE MODES. rilDDCKIT r- IIliin..r .. . w.. ..1., , rnoniuiva CUH WOW EN AND OIRLS. ghorn lint Aro In Vniruo Very attich Thin Season Turning Ilnck llnlf a Century A l'wtty Homo Oanii-Up to Date Costume. EGHOIIN hats with a border of lace otraw that gives stiffness to the edge aro prettily trimmed with a ruffle of lace set to (raivlFl cover the top or the yjtf?'W?y brim. The edge of fjyyy T' the lace is wired so 'm t-" the lace stands out crisply. Ribbon Stnrtlnc Iniv nn nnn side 13 drawn diagonally to the upper edge of tho crown on tho other Bide, and there stands upright In a butterfly bow, well wired. Hats composed en tirely of fancy braids are twisted and bent into fantastic shapes and then rendered very showy. One of this sort Is shown in the accompanying Illustra tion, its brim deeply indented and Its low crown trimmed with plumes, velvet bows, and rosettes. The Ootid Skirt. Fashions of the Henry Quatre period are to be revived this season. Its pecul iarities are not of the tempting order. Its skirts aro wide and full, Its sleeves distended and fully slashed and the waists much whaleboned. It remains to bo seen If women to whose repertory of pastimes skating and bicycling are being rapidly added, will condone or condemn .these faults and take kindly to the revival or simply ignore It. As to crlnollne.the great width of tho fashion able skirt and Its distension by means of wire and horse hair would seem to be a forewarning of Its coming, and one won ders If faith In the common sense of women would be misplaced. Surely not. They will not In these enlightened days willingly step. Into the hideous cages that belonged to an Inartistic ago and caused many a tragedy when they were worn. The godet skirt is very much worn. Even trained skirts are made with godets, the wedding gown of a re cent Parisian bride having Immense godets. Of course, the style is an ex ceedingly stiff one, but our eyes have be come so accustomed to It that It now seems attractive. Ex. Pretty Homo Cowu. Of Decoratlvu Vulur. A very bizarre, staring shade of color In an English paper is known as hunt er's red. It comes In plain, all-over red, and again variegated with figures and pictures. The grotesque and fantastic designs suggest the headless dragons, centaurs and puzzling eccentricities of the old-fashioned paperings of, our grandmother's day. Tho paper Is used to decorate bachelors' dens and the bed chambers of country houses. It Is es sentially Engllah In character and de sign, many of the designs depleting red- 4f - 77IKl coaica nuntfrrs In English fields. So vividly green Is the grass, so Impossibly blue the water, bo distorted tho Image of the wounded stag, repeated over and over again on yards and yards of papei Ing, that the beholder wonders nllko at tho artlst'B powers of Invention and tho taste which makes sueh creations possl ble. Fashion decrees that with this wall decoration must go old-time English prints of hunting scones. We know of no wholesale Importers who have them, but some of the retailers secured the goods direct from abroad. Up to Dato. A Novelty Costume. A novelty costume has the sleeves covered with braiding, either put on by hand or machine. There Is a tendency toward setting in fancy Bectlons at the top of tho Bloeves. One dress is of sll-vor-gray peaU de sole, with pink and silver embroidery In points set in at the sleeve tops. Thero are similar points falling from the belt A Btyllsh dress has sleeves almost as round as a football and over them rovers of very rich passementerie. Costumes with skirt, deep cuffs and vest, collar and rovers of one material and uleeves and fitted body of a contrasting fabric, are not uncommon. Braiding and silk em broidery are coming into use and nre seen on some of tho most stylish cos tumes. One dress of fine Endora has an apron front, braided in elaborate arabesques. The cuffs, which extend to the elbows, are covered with em broidery and the vest Is similarly fin ished. The collar and revers are per fectly plain. One of the caprices of the moment is the use of braiding or em broideries on fancy material, a narrow line of this sort of garniture trimming the front of tho skirt and extending part way around the hem and finished with elaborate rosette bows of wide fancy ribbon. Another dress has grad uated panels of embroidery. Thero are wide bands of this garniture over the shoulders and sleeve bands at the el bows are wrought to match. Fashion Notes, To take the place of chiffon Is a slight ly heavier material called mlgnon. Terforated muslin, either white or ecru, looks particularly pretty over a color. Milliners are making great use of net, tulle, llsso nnd lace, particularly black and white. Fancy trimmings and startling con trasts in bathing dresses are avoided by well-bred womet. iSome of the new bathing dresses are made with very pale Turkish trousers that fasten Just below the knee. a pink gingham has a bodice with diagonal stripes of white satin ribbon and white guipure Insertion. An unusually pretty button In a fleur-de-lis design framed in a fanciful circlet Is of rhlnestonts cut and set like diamond chips. For summer wear blouses will be cut low and square at the neck, bordered with galon or embroidery and with short sleeves. Very dainty boating costumes are made of blue and white striped can vas, with two box plaits In the back of tho blouse waist and one on either side of the front, where It opens over a lawa ahlrt striped with Valenciennes lace. 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