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.
Summer
Weakness
Is caused by thin, weak, impure
blood. To havo pure blood which
will properly sustain your health
and give nerve strength, tako
Hood's
Sarsaparilla
g Von sco them everywhere,
Ifh
I olumbia
IJiciJcIes
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Hartford Bicycxes- cost kss $80,
f60. They are the equal of many other j
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