The Beaver Herald (Beaver, Okla.), Vol. 29, No. 49, Ed. 1, Thursday, May 11, 1916 Page: 2 of 10
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THE BEAVER HERALD BEAVER OKLAHOMA
MIXING THE BUTTER CAKES
COMBINED HATCHING AND BROODING HOUSE
PREPARING A DAIRY HEIFER
Kindncti and Gentle Handling Will
Remedy Kicking Habit Halter-
break While Young.
Yon zoiitt bare foresight In prepar-
ing the dairy beifcr for her first milk-
ing period. If you handle the udder
and teats to as to develop the udder
doing this at least twlco a week for
elx or eight week before calrlng. the
belter will then be quiet and gentle
and will not be afraid when her udder
Is touched after the bas calved. Alio
her udder will be developed to that It
will almoit reiemble a cow's udder.
It Is natural for the cow to stand
whllo being milked consequently the
heifer knows nothing about kicking
until hurt or frightened Into JL It Is
a good plan to balterbreak a heifer
when she Is jrouug always being care-
ful not to hurt or frighten her. If by
accident anything should be done to
cause the helttx to kick It is not the
A Young Jersey.
part of wisdom to punish her for kick
Kindness and gentlo handling is the
only remedy. It ono lets his reasoning
tor tho causo bo based upon the prin-
ciple that sho nover kicked until 8)19
was Injured tho remedy will at once
suggest itself. No cow was ever brok-
en of kicking by striking with
tho Btool or anything cUe. That prac-
tlco only puta the cov on her guard
and as ono comes near her with tho
stool sho uses nature's defense and
CLEANLINESS OF THE CHURN
Rinsing Out With Warm Water Will
Remove Any Particles of Outter-
1 milk Remaining In Wood.
After tho butter Is taken from tho
churn tho latter should bo rinsed out
with warm water and tho rinsing fol-
lowed by a thorough washing with
very hot-water. Tho rinsing out with
warm water will rcmovo any butter-
milk which may remain In tho pores of
the wood. Tho hot water will rcmovo
any fat which may bo left in the
It is never well to uso soap powders
on U10 interior of tho churn but the
occasional uso of a small amount of
dairy washing powder or llmo water Is
beneficial. To keep tho churn sweet
nnd frco from odors and taints a small
handful of llmo placed In somo water
in tho churn or in tho last rinsing of
tho churn Is very effective. It Is very
essential In good butter making to seo
that all apparatus used is absolutely
clean and freo from undesirable odors
and taints as those aro quickly ab-
sorbed by the butter.
PROPER LOCATION FOR SILO
Huge Receptacles Should Be Placed as
Near Animals to Bo Fed as Pos-
sible to Save Labor.
Silos rhould bo located close to tho
animals to bo fed from them accord-
ing to tho Oregon agricultural collego
They should not bo inside tbe barn
since they take up a good deal of
room nnd may givo off offensive odors
that will taint tho milk.
They would also bo inconvenient to
fill and silos should be where tbey
may most readily be refilled.
It requires about a quarter of a ton
of ensilage dally to feed twclvo cows
each forty pounds a day so that the
silage should not have to bo moved
any farther than 1b necessary.
CONSTRUCTION OF PIT SILOS
Builder Must Be Careful About Plas-
teringGood 8and Is of Ut-
Builders of pit silos should bo care-
ful about tbe cement plastering. Make
tbo plaster of ono part good sand and
2 Va parts Portland cement in two
coats each about three-quarters of an
Let tho first set slightly before put-
ting on tho second. Keep it wet for a
week. If the earth walls are dry to
plaster on wet them boforo plastering
Keep tho plaster shadod for several
Front View of Combination Hatching and Brooding House.
IXlT PROF II L. KKMPSTKIt Trivet- I
tlty of MlMcurl. CollKe of Actlculturt.) 1
In selecting a location tor a poultry
bouse tho farmer usually chooses the
ane which Is nearest to his home In
order that the housewife may con
veniently care for the poultry flock
rhls accounts for the usual location
of tbo poultry bouse half way between
the house and tbe barn where it Is
convenient for the bens to overrun
not only tbe farm buildings but also
the kitchen porch. This habit is also
encouraged by the discriminate scat-
tering of feed often closer to the
farm buildings than to tbe poultry
bouse. It tbe farm poultry house Is
located so as to make It natural for
the henB not to run in tho yards
there will bo very little trouble with
'.hem overrunning the farm buildings.
In tho caro of poultry ono should
lira as far as possible to teed all the
feed In and around tho poultry house.
Frequently poultry can be encouraged
to run Into the orchard by a simple
arrangement of tho fences. Grain
crops can often bo grown upon the
same ground upon which tho poultry
flock is running with very little Injury
to tho crop. Corn Is especially adapt-
ed to such a practice. This practice
furnishes an abundanco of shado dur
ing tho summer when It Is most need-
ed. The yards aro plowed occasion-
ally exposing tho soil to the sun de-
stroying many disease germs and In-
testinal parasites and tbe droppings
which aro generally wasted are util
ized. In addition to making condi
tions moro healthful this growing of
crops on tho poultry runs also reduces
tho feed cost. Under Missouri condi
tions It is more dcslrablo for chick-
ens to bo kept upon cultivated soil
than It Is to attempt to have a perma-
nent sod run. Often tho garden can
bo alternated with tho poultry pas-
ture. Under farm conditions this
kind of yarding can be easily arranged
with practically no fencing. While the
location of tho farm poultry houso Is
generally determined by tho conven-
ience with which It can bo reached
from tho houso a llttlo fore-
thought will enable tho poultry keep-
er to mako tho abovo arrangements
without sacrificing convenience.
Hatching and Brooding House.
Tho combined hatching brooding
nnd housing coop shown below Is
largo enough to accommodato four
henB and Is as good as a CO-cgg Incu-
bator. Farmers who have used this
coop have pronounced It a succcssj
This coop does away with tho llttlo
"A" shaped coops which aro common
ly given to honn after they havo
hatched their broods and which aro
soon outgrown by what chicks remain
. JTMT- -
Ni - : ; 1 N
Rear View of Combination House.
LAYING HENS RELISH SILAGE
Found to Be One of the Most Satis-
factory Sources of Green Feed-
Keep Up Egg Yield.
Laying hens must havo green feed
and plenty of It. When growing green
feed la not avatlablo vegetables ot
somo kind must bo supplied or thero
will bo a shortage In tbo egg basket.
When It has been tried good sllago
has proved one of tho best sources ot
green-feed supply and especially
whero legumes form part ot tho sl-
lago. Cheapest Green Food.
Tho cheapest form of green food is
sprouted oats. To provldo tbeso havo
a number ot shallow boxes. Soak tho
oats 24 hours and spread them In tbo
boxes which havo been provided with
dralnago holes. Sprlnklo night and
morning and teed when the sprouts
are two or tbreo inches long. A block
six Inches Bquaro Is enough tor ten
after the spring rains and rats have
taken their toll.
This coop Is -ree feet wide six
feet long two feet high In the rear
and three feet high In front. A door
eight Inches wide runs the entire
length of tbe back so as to permit easy
access to tbe hen. In tho front are
four openings which are covered with
slats. It is possible to close the open-
ings by placing an eight-Inch door
along the entire front. This makes
tho coop rat-proof at night and by
hinging It at the bottom the door pro-
vides a runway for the chicks to en-
ter. Just beneath the eaves along the
front is a door a foot wldo. The open-
ing made by this door is covered with
wire screen. When open this door
lights tbe coop and protects It from
Tho coop can be used for hatching
and brooding. It Is divided by burlap
frames Into four compartments. Tho
aim Ifl to set tour hens in the back
part of tho coop and keep food and wa-
ter -In tho runways In front. After
hatching tho chicks from two hens
are given (o one for brooding. Later
when tho hn weans her chicks the re-
I malnlng partition can be removed
and tho coop can be used to house the
young stock for the remainder of the
season. It malics hen hatching easier
and more efficient brooding possible.
It can be mailo rat-proof very easily
and can be moved from place to place
with little trouble.
Hints on House Construction.
Four square feet of floor space
should bo allowed for each hen.
Have from eight to fifteen Inches
of roosting space for each hen.
Allow one nest to every four or five
When muslin is used for ventilation
purposes one square foot of muslin
should bo placed on the south side for
every 15 squaro feet of floor space If
the houso Is 15 feet wide. If the
house Is ten feet wide on the south
side use one square foot of muslin to
1 every 20 squaro feet of floor space
MM.t It Un l.m.BA I. Oft nft ..t.lA ....
the south side uso ono square foot of
siUBtln to every ten squaro feet of
Tho foregoing rules vrlll also apply
In tho use of tho shutter-front method
Tho height of the tops of tho win-
dows ir placed on the south side
should bo n llttlo less than one-halt
as high ob tho houso Is wide.
Glass should bo placed in the houso
nt tho rate of ono squaro foot to
every 15 square feet of tloor space.
If tho chickens aro yarded 150
squaro feet of yard space should be
allowed for each bird.
COOLING EGGS IN INCUBATOR
Best Result Secured In Test by Turn-
ing Five Ten Fifteen and Twenty
In an experiment to determine tho
best method of cooling eggs In an In-
cubator the eggs In an incubator con-
taining eight trays wero cooled for a
mcro turning five ten. fifteen and
Tho trays that gave tbo best re-
sults were cooled as follows: First
weok nvo minutes in tho afternoon;
second week ten minutes In the after-
noon; third week fifteen minutes In
Cooling ono tray for several hours
Easiest Roof to Build.
Tbe single-pitch root Is the easiest
to build and tho best for poultry-
houses. Tho single-pitch roof gives
tbo highest front for the entrance of
tho sun's rays aud throws all tbo rain-
v. 1 I
1 water one way.
PLAN FOR RAISING GOSLINGS
Hen Will Cover Only Fjve or Six
Eggs While Mother Go'ose May
Hatch From 12 to 15.
Geese usually begin to lay In March
and If not allowed to sit will lay from
20 to 30 eggs each. Tbo first goslings
are not hatched until the grass begins
to come in green. A hen will cover
only five or six goose eggs while the
mother goose may batch from 12 to
15. Although the period of Incubation
averages 30 days. It will vary from 28
to 33 days. As the time for hatching
Is hair as long again as for hen's eggs
only bens that are In good condition
and kept free from lice and properly
fed will stay on the nest long enough
to bring off a good batch.
Slnco the first gosling may appear
as early as the twenty-eighth day and
tbe last one not until tbe thirty-third
or thirty-fifth day. It Is a good plan
to remove the goslings from the nest
to a warm flannel-lined basket as fast
as they batch. If this is not done the
hen may become restless beforo the
hatch is finished and leave the nest.
It Is not wise to assist goslings from
Fine Pair of Geese.
tho shell It Is Important however to
see that the eggs are kept moist.
When Incubator hatching all non-
fertile eggs are removed upon testing
the sixth day. It Is important to know
that goose eggs need niore cooling
than hen's eggs. After tbe tenth day
the eggs aro sprinkled daily with luke-
INCREASING THE EGG OUTPUT
Success In Poultry Business Depends
Largely on Attention and Care
Given to Eggs.
Keep the hens' nests clean and havt
plenty of nests.
Gather eggs twice dally in warm
weather and dally during other sea-
sons. Handle eggs as little as possible as
handling deteriorates them.
Market eggs ot tho correct slzo 24
to 2S ounces a dozen.
Cut out all very largo or very small
Sell nothing but clean eggs; never
waBh them for market.
Produce only infertile eggs 'by re-
moving all roosters as soon as tho
breeding period is over.
Keep all eggs in a cool place.
Don't let eggs come Into contact
with vegetable or kitchen odors.
Don't hold eggs too long as they de-
teriorate rapidly; market at leaBt
twice a week.
Keep only one breed of chickens
and raise egga ot one color.
Market your eggs In clean 30-dozen
cases or In cartons holding one dozen
eggs depending on the demand.
Don't cxpoBe eggs to flies and dust.
Conflno broody hens at once and re-
move them to the hatching depart-
ment. 1 Never expose market eggs to the
I direct rays of the sun to extreme heat
Keep poultry houses free from ver-
min. Feed wholesome clean feed and
provide pure water in clean vessels
Sell your eggs only to buyers who
buy loss-off and who aro willing to
pay for quality.
Disinfect the Coop.
To keep down lice and mites spray
tho roosts and walls ot tbe chicken-
coop with a good disinfectant If you
cannot do this you can at least clean
out tbe coop and kerosene the roosts
well with a rag on the end of a stick.
Take tbo same precautions with tho
Avoid Heat-Producing Foods.
' Care should be exercised to avoid
feeding too much heat-producing
foods but we should strive to main-
tain tho breeding animals In a good
vigorous flesh-forming condition by
feeding them a ration mado up ot
clean wholesome blood bone and
Guineas Prove Profitable.
Guineas aro proving profitable with
some of our farmers. These birds are
easy to raise and keep and furnish
tbo finest kind of fowl meat for the
Breakfast and Luncheon Delicacy
Worth All the Time That Can Be
Bestowed on It.
An earthen bowl should always bo
used for mixing cako vand a wooden
cake spoon with slits lightens the la-
bor. Measure dry Ingredients and
mix and sift baking powder and
spices if used with flour. Count out
number ot eggs required breaking
each separately that there may be no
loss should a stale egg chance to bo
found In the number separating yolks
from whites If rule so specifics. Meas-
ure butter then liquid. Having every-
thing In readiness the mixing may be
If butter Is very hard by allowing
It to stand a short time in a warm
room it Is measured and creamed
much easier. If tlmo cannot be al-
lowed for this to be done warm bowl
by pouring In some hot water letting
stand ono minute then emptying and
wiping dry- Avoid overheating the
bowl as butter will become oily rather
than creamy. .Put butter In bowl and
cream by working with a wooden
spoon until soft and of a creamy con-
sistency then add sugar gradually and
continue beating. All yolks of eggs
or whole eggs beaten until light
liquid and flour mixed and sifted with
baking powder; or liquid and flour
may be added alternately. When
yolks and whites are beaten separate-
ly whites are usually added at the
last as in the case when whites of
eggs alone aro used.
A cake can be made fine grained
only by long beating although light
nnd delicate with a small amount of
Never stir rake after the final beat-
ing remembering that beating motion
should always be the last used
Fruit when ndded to cake. Is usual-
ly floured to present Its settling to
tho bottom. This Is not necessary If
it Is added directly after tho sugar
which is desirable In all dark cakes. It
a light fro It cake is made fruit added
In this way discolors tho loaf. Citron
li cut first In thin slices then In strips
floured and put in between layers ot
cake mixture Raisins are seeded and
cut rather than chopped. Washed
currants put up in packages are
fjulto free from stems and foreign sub-
stances and need only picking over
and rolling In flour.
Stewed Beef With Dried Green Peas.
Wash (after picking over) one pint
of dried green peas. Put in kettle
with enough water and let come to a
boll (water should cover) and whllo
bolting add about one-half teaspoon-
tul of baking soda (saleratus). Con-
tinue boiling for about five or ten min-
utes then remove from fire and strain
and wash the peas to free from taste
ot soda. Prepare about one-half pound
of lean beef (stew beef) by rinsing
and cutting up In not too small pieces.
Put tho meat and prepared peas again
in kettle and stew until meat is ten-
der. Keep covered with water whllo
meat is cooking. Season with salt
pepper and a small lump ot butter (tho
butter may be omitted but I prefer to
Cut somo scraped salsify Into Inch
lengths dropping them as dono into
water acidulated cither with vinegar
or lemon Juice-and soaking them in It
for an hour; drain carefully barely
cover with boiling salted water cook
gently until soft and strain.
Having made a thick white sauco
with the liquor mingled with an equal
quantity of scalded milk thickened
with butter and flour in the usual pro-
portions and seasoned agreeably with
salt pepper and lemon Julco put tho
salsify into fireproof shells mask with
the sauce strew lightly with bread
crumbs and a few knobs of butter and
brown in a quick oven. Or It pre-
ferred servo In cases of puff pasto.
Rub three ounces ot butter into one-
half pound ot whole-meal bread
crumbs adding ono tablospoonful of
finely chopped parsley ono teaspoon-
ful each ot shredded onion and ot
minced herbs a grate ot nutmeg and
lemon peel and seasoning to taste;
mix this with an egg beaten up In ono
teacupful of milk or better still It
available ot wblto sauce; mold Into
balls or torpedoes fry in hot fat and
serve garnished with daintily fried
slices of hard-boiled egg handing
brown sauce and red currant Jelly at
tho samo time.
Put 'four crjpfuls of water and two
cupfuls ot sugar in saucepan bring
to tho boiling point and let boll 20 minutes.-
Cool add three-fourths cupful ot
lemon Juice. Color green and Btraln.
Freezo using three parts of finely-
crushed lco to ono part of rock salt.
Serve in tall dessert glasses and pour
over each portion ono tcaspoonful ot
crcmo do menthe. Sprlnklo with
chopped nuts using Jordan almonds
English walnuts and pecans in equal
proportions. Woman's Home Com.
Two tablcspoonfuls butter two
tablespoontuls Cour ono cupful milk
or 'Wblto stock one-fourth tcaspoonful
salt a few grains cayenne ono-fourth
tcaspoonful pepper. Melt butter add
flour seasonings and liquid. Stir un-
til the boiling point Is reached. Boll
five minutes beating constantly.
For Irons That Stick.
Irons will nover stick to clothes It
one-halt teaspoonful ot either lard or
kerosene Is added to tho 'Btarch whllg
It la hot.
REVIVED INTEREST IN SHEEP
Saving In Feed in Getting Animal
Ready for Market Is Big Point
Plenty of Pasturage.
Tho renewed interest In tho pronts
of the sheep business has caused a
good many farmers to put In sheep
Instead ot cattlo. It is easier to do-
buslncsa on a small capital whero you
are handling sheep. You can take the
money used In buying a slnglo steer
and buy several sheep and tho sav-
ing in feed In gottlng tho two classes
of animals ready for tho buyer la
worth considering. This is noticed in
Sheep Are Useful In Pasturing Off
Weeds In Standing Corn.
two ways In tho amount of pasturage
required and in tho amount of winter
In Missouri Illinois Kentucky In-
diana and Ohio wherever there is-
bluegrass sheep should be run. These
regions are peculiarly adapted to
sheep growing In connection with gen-
eral farming. Tho grass comes early
in tho spring and lingers until very
late in tbo fall. In about threo years
out ot every five tho pasturage Is such
that tho sheep can take pretty good
caro of themselves until well along In-
to the winter. With a pasture of this
sort and a cornfield full ot eoy beans
or cowpcaa tbo problem of sheep feed-
ing pretty nearly solves Itself.
In this way the sheep-feeding season
is greatly; shortened and the feeding;
cost Is cut down to a point where It
amounts to very llttlo. While you aro
forced to bo Bhoveling out the corn
tho silage and tho cako to tho cattle
tho sheep aro managing to get along
with very llttlo cxpenso to their owner.
SELF-FEEDER IS PROFITABLE
Experiment Made at Nebraska Ex-
periment Station Shows Method
to Be Practicable.
That the sclt-tccdcr Is practicable
for lambs is shown by tho results of
an experiment that has Just closed at
the Nebraska experiment station.
Twenty-eight lambs fed for 40 days by
the self-feeder method mado an aver-
age dally gain of halt a pound a head
at a cost ot $7.34 for each 100 pounds
of gain. Tho net profit per head was
J1.45. Pea-slzo oil meal and prairie.
hay wore kept beforo tho Iamb3 con-
muuiiy irom ino ucginning or tno test.
Corn was added tho third day and
gradually Increased from that time.
At tbo closo ot tho third week the
lambs wero consuming about two
pounds ot corn and one-halt pound ot
oil meal per head dally.
At tho end of tho experiment they
wero consuming ono-halt pound moro
of corn a day nnd tho Bamo amount of
oil meal The averago dally consump-
tion ot prairie hay per lamb was ono-
halt pound. Corn was valued at CO
cents a bushel oil meal nt 40 a ton
and prairie hay at 19 a ton.
REAL PROFIT IN LIVE STOCK
Problem of Making Profit Is Largely
Matter of Making Use of Si-
lage and Roughago.
When you break oven on your
beeves you aro nhcad of tho gnmo pro-
vided you save tho mnnuro especial-
ly If you havo Uopt hogs following tho
cattlo. "Saving tho manure'1 doesn't
mean saving moroly ono-thlrd or ono-
fourth. It moans saving all of It liq-
uid as woll ns solid.
Tho problem of kooplng llvo stock
with profit is largely a matter ot mak-
ing uso as silage roughago or bed-
ding of stuff that Ib wasted on the
Weeds and weed soeds usually
countod worso than nothing may bo
put on tho right elilu ot tho lodger by
means of a tow shopp QrnBs makes
Sign of Prosperity
Improved llvo mock on a farm is
a sign of prosperity. Tho way to be-
gin Is by swatting the scrub slro.
Carelessness Is Costly.
Carolcmmoss In raro of food will
causo n loss In tho wool ns well as
tho loci In a poor sickly lamb.
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The Beaver Herald (Beaver, Okla.), Vol. 29, No. 49, Ed. 1, Thursday, May 11, 1916, newspaper, May 11, 1916; Beaver, Oklahoma. (gateway.okhistory.org/ark:/67531/metadc69104/m1/2/: accessed February 24, 2018), The Gateway to Oklahoma History, gateway.okhistory.org; crediting Oklahoma Historical Society.