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WHICH IS BEST BREED OF CHICKENS?
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CLEANLINESS IN THE DAIRY
Milk Panes Through Many Handi
From Cow to Comumer Strainer
Doei Not Remove Filth.
Tho Importanco of putting upon the
market milk that la clean and of good
quality Bhould call for special effort
on the part of tho dalrymcnr for the
reason that tho consumer Is willing
to pay more for It It convlncod of tho
tact of tho superiority of the products
Loy Pall Cover Aids In Keeping Out
Dirt.
Milk passes through so many hands
from tho cow to the consumer as to
render the matter of obtaining puro
nnd clean milk a difficult one. Too
many console themselves with the fact
that thoy strain the milk before sell
Ing It but tho strainer docs not re
movo soluble filth.
It Is gratifying to know that some
dairymen wash tho udders of the cows
at every milking tlmo wiping them
clean with towels avoiding every
chance of filth entering the milk. Such
dalrymon get good prlcos which aro
secured by their reputation for skill
ful management of their cows and
their products.
The cow Is not as clean as tho hog
so far as solcctlng a suitable placo for
resting Ib concerned and where tho
dairyman himself Is careless and does
not keep the stalls clean as .well na
brush the cows and wash tho udders
It Is almost Impossible to have clean
milk.
SLATTED COLLAR IS USEFUL
Device Makes It Quite Imponlblo for
Cow to Turn Her Head Far
Enough to Reach Teats.
It is difficult or breaking a cow ot
sucking herself. About the only thing
that can be done Is to mako some de-
vice by means ot which she will bo
prevented from doing bo.
One of the simplest and best of
these Is a slatted collar. For tho or
dlnary-slicd cow take two Inch Btraps
37. Inches long with buckles In ono end
and a few holes punched In the other.
Place the straps about nine Inches
apart and rivet to them ten or oleven
slats leaving a space for ono and one-
half Inches botwecn each slat. The
slats should be about one Inch wldo
and 11 Inches long and sharpened at
both ends.
When this collar Is placed around
the cow's neck and buckled It will bo
impossible for her to swing her head
around far enough to reach her teats.
PROPER FEEDING OF CALVES
Make Changes In Feeds Gradual-
Clover and Alfalfa Should Be
Kept Before Young Animals.
Keep the feeding palls clean.
All changes In feeds should bo made
gradually.
Grain should be offered to calves at
an early ago. Get them to cat it as
Boon as they will.
Feed sweet milk If possible If you
cannot have sweet milk regularly have
Eour milk regularly but avoid chang-
ing from sweet to sour.
Keep clover or alfalfa hay before
the calves at all times. They should
bo encouraged to cat a great deal ot
these two legumes as tho bulklncss
ot them tends to enlargo the dlgestlvo
capacities of the calves and the large
amount of protein in such hay pro-
motes rapid growth.
Mixing Feed for Calves.
When feeding the calf never mlr
meal Bhorts or bran with tho milk.
Oil meal Is not a good food to mix
with Bklra milk. Ground flaxseed
soaked In six times Its bulk ot cold
water will mako a Jelly th&t can bo
used advantageously mlxod with tho
milk a pint of Jelly to four quarts of
milk. Cooking tho flaxseed impairs
Us value.
Obtain Richer Cream.
Tho separator can be made to skim
richer cream by turning the cream
screw towards tho centor of tho bowl
by Increasing tho speed and by les-
sening the inflow ot milk to tho bowl.
Tho reverse will cause thinner cream.
The percentage of fat will vary Borne
from day to day due to the variation
la one or more of these factors.
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A Paying Flock of Chickens on a Western Farm.
(fly F. O. wr.I.COMn.)
"Which Is tho best breed of fowls?"
Is ono of tho popular and continually
reiterated queries. If wo look to ex
pcrlcnced poultry keepers for our an-
Bwcr wo often find them bo prejudiced
ngalnst breeds that they do not han-
dlo and so biased In favor of those
thoy prefer that tholr evidence only
makes our confusion more complete.
If wo oxamlno the matter In the
light ot pure logic wc find that tho
most popular breeds and varieties ot
chickens aro so universally bred by all
types of poultry keepers that oven
wcro one Bort better than another It
would rcqulro a wiser expert than tho
world has yet produced to point It
out and provo hla caso.
I saw tho other day this statemont:
"Leghorns aro universally admitted to
bo hotter layers than any other breed."
Even If that statement bo truo It
proves nothing as to tho rclatlvo lay-
ing abilities ot Leghorns and other
breeds. Sometimes Leghorns do not
lay well. When that Is the caso tho
reason for their failure Is likely to be
the samo as those that cause speci-
mens of other breeds to lay poorly
and thero nro many reasons for poor
laying that havo nothing at all to do
with tho breed as such.
I havo no prejudlco against any
breed but during tho past ten years
I have examined a great many reports
of egg production In private letters
and In our poultry periodicals and I
havo yet to And any cvldenco that any
ono breed or variety as Individuals or
ns flocks surpasses another in Inher-
ent egg-producing capacity.
The largest authontlc Individual
egg-rccord that I know of 318 eggs
In less than ono year was made by
a Brahma. Tho next largest 310 eggs
in ono year by a Plymouth nock.
Tho largest flock records that I have
seen reported by apparently depend-
able peoplo wero rnmlo by Asiatic and
American breeds as well ob Mediter-
raneans. It wo divide chickens Into thrco
great classes Mediterraneans Asiat-
ics and Americans and then exam-
ine tho dlffcrenco in those classes we
will much simplify tho matter. Hav-
ing selected tho class that Bcems best
suited to our temperament circum-
stances location and market tho
choice ot tho breed nnd variety is
mainly a matter of whim or fancy.
In tho Mediterranean class wo havo
several varieties of Leghorns black
and white. Mlnorcas Mack Spanish
sovcral varieties of Ilamburgs soveral
varieties of Polish bluo Andoluslans.
The Leghorns aro hardy small ex-
ceedingly nervous nnd active but tam-
able; forago widely when at liberty
high flyers when confined to small
yards or parks. They aro nonsltters
and not so likely to become ovcrfat
en full and careless feeding In confine-
ment as aro the larger and .less actlvo
breeds. When marketed their small
bIzo limits tho returns.
Tho Mlnorcas nro considerably larg-
er than Leghorns and lay a very
largo whlto egg. They aro not so
nervous nnd "flighty" and aro good
market fowls whenever their white
skin and dark legs nro not objection-
nblo. They aro nonsltters.
The Black Spanish onco deservedly
popular no longer possess any par-
ticular desirable qualities os a rule.
Tho Ilamburgs nro nonsltters lay
a whlto egg aro small and not con-
sidered to bo BUfflclcntly hardy for
general utility purposes. TJtey and
tho Polish (a crestod head) aro fan-
ciers' rather than farmers' breeds.
Tho Illue Andaluslans nro nonsltters
lay largo whlto eggB nre larger than
Lcghcrns and smaller than the Ml-
norcas and havo slate-colored legs.
In tho Asiatic class we havo tho
light and dark llrahmas; sovcral col-
ors ot Cochins; black and whlto Lang-
sbans. Thcso breeds lay largo brown
eggs aro largo In size and aro usually
very persistent Bitters. They nro
quiet and slow-motloncd cannot fly
over a fenco and nro heavily feath-
ered Including legs nnd feet. Thta
last fcaturo is objcctlonablo on heavy
soil that becomes muddy in wet weath-
er. Asldo from that they aro less af-
fected by climatic changes than nro
tho moio thinly feathered larger
combed breeds. These heavy breeds
easily becomo too fat to lay well If
carelessly fed but care In feeding
forced excrclso In Utter and skillful
breeding will produce individuals and
stocks that will lay as many eggs per
hen in a winter or a yoar ns will any
other breeds. When marketed for
meat each bird brings an appreciable
return.
In tho American class wo And the
Plymouth Hocks several varieties;
Wyandottcs soveral varieties; Single
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and Itoso Comb Ilhode Island Iteds;
American Dominique; Javas and sev-
eral llttlo known brcedB that I am un-
able to describe.
Tho breeds In this class aro Inter
mediate between tho Mediterraneans
and tho Asiatics. Thoy aro known as
tho "general purposo" breeds. As
breeds they nro hardy good foragers
bear confinement well aro the right
size when well grown to Just suit
tho averago meat market demand.
They havo clean legs and produce
eggs that vary In color from very light
tinted to dark brown and In slzo from
medium to large. Whllo they aro
known as sitting breeds many Indi-
vidual hens especially in Plymouth
Rocks aro practically nonsltters.
They aro as prolific as any breed or
as poor layers as any according to
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A Mixed Flock.
the particular stock or strain in hand
and the care and skill applied to them.
I have not mentioned tho English
Orpingtons. Thero aro several varie-
ties. I have no doubt that thoy aro
an excellent breed but wherein they
excel or even differ from our leading
American breeds In any practical par-
ticulars I do not know; except that
their white skin Is moro favored in
tho English markets than the yellow
skin that our discriminating markets
prefer.
Space limits compel tho brevity of
their descriptions and tho omission of
several breeds that havo not yet Im-
pressed many practical utility poul-
try keepers by their merits.
CHICKS CROWDED TO DEATH
Little Fellows Have Habit of Piling
Up Where They Are Kept To-
gether In Large Number.
Chicks havo a fashion of piling up
whero kept in numbers together. In
tho morning ono often finds not tho
weakest but tho strongest stretched
out trampled and dead. Why tho
strong so often cannot beat their way
moro than tho weak fron under the
pile of chickens is often a mystery to
tho owner.
If you havo them in a brooder and
there Is glass at any end ot tho brood-
er place something over this or Just
so soon as light comes beforo you may
havo tlmo to get out to them hero
they will crowd standing ono on top
of tho other and every morning you
will take out a dead chick or more.
COMPOSITION OF GOOD EGGS
First-Grade Article Is Fresh With
Clean Shells and Weighs Twenty-
Four Ounces Per Dozen.
Tho eggs graded firsts In tho mar-
ket are fresh good-sized eggs with
clean sound shells and weigh 24
ounces or moro per dozen 4G pounds
per caso cf 30 dozen eggs. Whon the
egg Is broken Into a plate the yolk
must stand up firm and tho white
must not bo watery. A fresh laid egg
fills its shell. Tho longer an egg Is
kept tho larger tho air space In the
Interior on account of evaporation
through the sholl. An old egg may
not fill over halt Its shell.
Shrinkage In Carcass.
Poultrymen generally count on a
shrlnkago of a half pound on a car-
caes. In other words a two and n
half pound chicken should dress about
two pounds.
Meat for Poultry.
Tho meat food supplied poultry
Bhould always bo sweet and fresh. An-
imal food that smells badly should bo
used as fertilizer and not as poultry
food.
INFERTILE EGGS KEEP BEST
Do Not Permit Male Bird With Flock
After Hatching Season Farmer
Sustains Big Loss.
It is conservatively estimated that
thero Is an annual loss in eggs in this
country of $45000000. Practically all
of this enormous loss Is sustained by
the farmers ot this country as it Is
on tho general farms that tho great
bulk of eggs is produced. A very great
part ot this loss can bo prevented by
tho production of infertllo eggs
which aro laid by hens that do not
have a malo bird with them. The male
bird has no influence whatever on tho
number of eggs laid. Thercforo as
soon as tho hatching season is over
tho malo should bo removed from tho
flock.
The greatest trouble from blood
lings In eggs occurs In hot weather.
Special caro should bo given to tho
gathering and storing of the eggs
during tho lato spring- and summer
months. At these times tho eggs
should bo gathered at least twlco a
day placed in a room or cellar whero
the temperature does not rise above
70 degrees Fahrenheit and marketed
two or threo times a week.
Dlood rings aro caused by the de-
velopment of tho embryo of a fertile
egg and Its subsequent death. It Is
impossible to hatch an Infertile egg or
cause a blood ring to form in ono
It is generally considered that eggB
becomo Infertile from seven to four-
teen days after the male bird is re-
moved from tho flock. Repeated ex-
periments havo shown that whero
fertile and infertllo eggs are kept un-
der similar conditions tho fertile
eggs spoiled much quicker duo to tho
fact that thoy deteriorate faster than
Infertile eggs in tho average summer
tempcraturo. Summer heat has the
samo effect as tho hen or Incubator on
fertile eggs. Sell kill or conflno the
malo bird as soon as the hatching sea-
son Is over.
CHIEF CAUSE OF BLACKHEAL
White Hollands Do Not Visit Con.
Fields In Fall Gorging Themselves
on Unrlpened Grain.
An experienced poultry raiser wa
asked why so few White Holland tur-
keys were afflicted with blackhead.
Was It because they are more hardy
than any other breed of turkey?
His reply was that while tho con-
stant Introduction of new blood Into
tho Whlto Holland would produco a
White Holland Turkey.
more robust specimen than the Bronze
tho latter breed being so common in
neighborhoods that tho stock is apt
to bo related ho believed tho real
reason for the absence of blackhead
in Whlto Holland flocks was tho fact
that ns a rule they do not visit corn
fields In tho fall gorging on unrlpened
grr.ln which is the chief coubo of
blackhead in turkeys.
BIG LOSS IN YOUNG CHICKS
On Many Farms It Will Run From 25
to 30 per cent Sour Milk Offsets
Digestive Troubles.
On many farmB well equipped wltl
poultry appliances tho loss in. young
chicks will run as high as 25 and 30
per cent.
What then must it bo on farms
whero the chickens aro not provided
with oitra good houses warmth and
care except such as tho hen gives?
Hut nowadays on such farms as
thcso last the feeding ot good fresh
sour milk has greatly raised tiio list
ot tho chicks that live. Sour milk
offsets tho dlgestlvo troubles that cold
and bad caro brings about and gives
tho strength Meat gives to the grav-
ing chick.
Make Best Rocsts.
Two-by-fours make batter roostu
than round poles that tho fowls can
put their toes around Put the four
inch surface up. Hens rest on theli
breast bones instead ot their leg
and tho hens will not get crooked
breast bones from resting on two-by-fours.
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MAYONNAISE EASY TO MAKE
Popular Dressing Has Wrongly Been
Considered Too Difficult for the
Busy Cook.
Tho making of raayonnalso dressing
was formerly regarded as a very trou-
blcsomo affair. Exceptional cooks or
housewives li Is truo would assert
that it was no trouble onco tho kuack
was acquired; but as a rule it wns not
a popular drcsulng with busy cooks.
Tho reason was not far to seek in
tho first placo tradition held that it
mayonnalso dreuslng curdled It must
bo thrown out nnd a new mixture
started; and as it often curdles this
was not a cheerful prospect to face
when tlmo was short In tho second
placo tradition asserted that good
mayonnaise could be roado only by
adding tho oil drop by drop a le-igthy
and troublesomo process.
Tradition In both Instances was
wrong. If tho mayonnalso curdles an
egg yolk should be broken Into a clean
bowl nnd beaten thoroughly and tho
curdled mixture udded to this drop.
In this way tho mayonnalso will be
recovered.
Tho threo-mtnuto mixture that saves
tho tedious drop-by-drop process is
made as follows:
Mcasuro out tho salt and mustard
Into a bowl and add a whole egg both
yolk and whlto. Beat this mixture
thoroughly and then add one-third ot a
cupful of oil all at once. Beat this
until It begins to thicken then add an-
other third of a cupful ot oil. This
makes a fairly thin mayonnaise. It
a thicker one Is desired more oil must
bo added making a cupful of oil In
all; beat until vory stiff then set the
bowl on ice until tho dressing Is
wanted.
Mayonnalso made by this process Is
less likely to curdle than that made
in tbo old way and the mlxturo is
quite as good.
A bowl or Jar of mayonnaise will
keep for somo tlmo If put in the re-
frigerator and it Is very useful to
have on hand. It Is well to remember
too that a mayonnaise can bo trans-
formed into a tartare sauce by the ad-
dition of chopped gherkins and capers.
Therefore it is economy in time bo to
plan your menua that a fish dish
served with a tartare sauco is fol-
lowed tho next day by a salad requir-
ing a mayonnalso dressing or vice
versa.
FOR USE IN THE LAUNDRY
Best Soap Is That Made of Fat and
an Alkali Excellent for Disin-
fecting Clothing.
The best laundry soap (made of
fat and an alkali) is during the proc-
ess of making kneaded like dough.
This admits air Into the soap and
causes It to float when hardened. A
soap that floats dissolves easily in wa-
ter and Is excellent for disinfecting
purposes. The alkali and the salts of
the fat acids combine with the water
and this solution readily .penetrates
porous substances and adheres to solid
surfaces killing any fully developed
bacteria that It touches.
' Such a soap solution combined with
boiling water Is lnvaluablo for disin-
fecting clothing from tbo Btck room
where there has been an Infectious
disease. Pour tho boiling water and
soap solution down the pipes ot the
kitchen sink and the bathroom con-
nections. Use it once a week at least
for cleansing the garbage receptacle.
Tho solution may be used tor disin-
fecting floors. Have one pall of the
soap and water and another ot clean
hot water. Scrub the floor and base-
board with a BtUt brush dipped in the
soap and water rinsing the brush
carefully In the hot water after each
application. Today's Magazine.
Strawberries In Jelly.
Make some lemon Jelly with one pint
ot water six small or four largo
lemons ten ounces of sugar about an
ounce of gelatin and one wineglass ot
sherry wine. Squeeze the Juice from
the lemons on the sugar adding the
water and when dissolved strain it
and add the gelatin which has been
dissolved. Pour this into small folds
or cups and set on lco to harden. When
ready to serve turn them carefully
from the cups and cut out tbo cen-
ter which is to be filled with choice
berries and whipped cream.
Rice Meringue.
Poole half a cupful ot rlco in one
quart ot milk until tender and the
yolks of four eggs beaten until light
and mixed. 5.1th halt a teaspoonful of
salt and half a cupful ot BUgar; cook
two minutes longer then remove from
the fire flavor with two teaspoonfuls
of vanilla and turn into a baking dish.
Beat tbo whites of the eggs until stiff
fold in threo tablespoonfuls ot pow-
dered sugar flavor with a few drops ot
lemon. Spread this ovor tho pudding
and brown lightly.
Vanilla Ice Cream.
Two quarts ot milk two cans con-
densed milk one-halt pint ot cream
ono tablespoonful vanilla and very lit-
tle. If any sugar. This is smooth and
flno grated. Coffee Ice cream is made
In tho samo way by using threo pints
ot milk and ono pint of strong coffee.
Strawberry Sauce.
Crush a large cupful of strawberries
and mis with halt a cupful of granu-
lated sugar. Whip a cupful ot cream
till very stiff. Then stir the straw-
berries lightly Into It.
Preserving Rhubarb.
Just wash It and cut In small piecos.
Put In Jars all it will hold then All up
with cold water until It runs over.
Put covers on. Will keep a year IX
yon want It to.
CARING FOR MARE AND FOAL
Whole Oats Corn and Bran Are Prac-
tical Concentrates to Feed Stall
Should Be Well Cleaned. '
(By E. It HUGHES Missouri Experi
ment station.)
Mares In foal should receive regu-
lar exercise up to the time of foaling.
It is advisablo that they bo worked
lightly or that they have tho run of o.
lot whero exercise can bo taken. In
working marcs in foal experienco
proves that heavy pulling Jerking
backing and deep mud should bet
avoided.
Bright mixed hay timothy cholca
alfalfa and good clover aro excellent
roughages for mares In foal. Sound
whole oats corn and bran aro very
practical concentrates to feed them
when heavy In foal. Two parts whole
oats two parts corn and ono part bran.
Mare and Foal.
by weight (quantity to feed depends
on slzo ot mare) with what hay they
will cat is an excellent ration. It is
advisablo to feed but one-half the grain
ration when it becomes apparent that
a maro will foal within forty-eight
hours. Shortly after tho maro has.
foaled a drink ot lukewarm water
should be given her. The samo ration
ted prior to foaling Is usually satisfac-
tory after foaling.
When It is possible tho mare should
foal .In a dry well-lighted and bedded
box stall or In a clean grass lot. If
she foals in a box stall it should bo
thoroughly cleaned and disinfected
with a flvo per cent solution ot car-
bolic add beforo sho enters It. A light
covering of air-slaked lime on the floor
underneat! tho bedding is very prac-
tical safeguard against "navel" trou-
ble. After she has foaled it Is advisablo
to clean tho stall immediately disin-
fect again and bed thoroughly. As ei
preventive of navel and Joint disease
in the foal saturate Its navel as soon
as posslblo with a flvo per cent solu-
tion of lysol or other disinfectant. To
prevent blistering tho colt's belly-
smear the parts at the base ot the
navel board with vasellno or unsaltcct
lard before applying tho disinfectant.
LESS WASTE WITH ROUGHAGE
When Given to 8heep on Ground It Is
Trampled Upon Rack Havo
Proved Entirely Satisfactory.
(By E. L. SHAW.)
It is hardly necessary to say that
there Is less waste when roughage Is
fed to sheep in racks rather than
upon tho ground. When fed In the lat-
ter way much ot It is trampled upon
and soiled and then the sheep refuse
to eat it
Thero aro several types of feed
racks that are quite satisfactory. A
combination rack for feeding both
roughago and grain Is convenient es-
pecially whero the amount of space Is
limited. Somo racks are boarded up
solidly with openings through whlcti
the sheep cat; others aro slatted hori-
zontally this typo being largely used
In tho west
Racks with vertical slats are als
used; these slats should not be too
wide npart with suckling ewes or tho
Iambs will get in upon the feed and
soil it. Having tho upper part of tho-
rack boarded solid is dcslrablo as it
prevents chaff from falling into tho
fleece.
MANGER FOR GREEDY HORSES
Box Arranged Through Partition With
Narrow Opening at Bottom Com-
pels Animal to Eat Slowly.
A box to Induce a greedy horso to
eat slowly is arranged through tho
partition with Just a narrow opening
at tho bottom. You put tho grain in
Feed Box for Greedy Horse.
the box on tho outside of the partition
and lift horso gets It slowly It saves
grain and tho horse takes moro time
to grind It.
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