The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1866-12-28
AGRICULTURAL.
The Quality OF Eggs and the Bearing q
OF Chickens.

The Quality OF Eggs and the Bearing
! OF Chickens.
Few people ever think there is any
! difference in the quality of the eggs
they eat. Yet there is quite as
| marked difference as there in the flesh
of the towels. Towels that are fed on
the finer kinds of cereal grain furnish
much better eggs than those that sub
sist ON grass and oats and buckwheat.
Wheat, or wheatened dough, or bread,
always makes the richest eggs. G. n.
Bement writes on this subject: Though
most farmers keep towels and raise
their own eggs, there are many who
have not learned the difference there is
in the richness and flavor of eggs pro-
duced by well-fed hens, and those from
birds that have been half starved
through our winters. There will he
some difference in the size, but far
more in the quality. The yolk of one
would be large, fine colored, and OF
good consistence, and the albumen, or
white, clear and pure, while the con-
tents of the other would be watery and
meagre, as though there was not vitali-
ty or substance enough in the parent
fowl to properly carry out and complete
the work nature has sketched. In order,
therefore, to have good eggs, the fowls
should be well fed, and provided with
an abundance of fine gravel, that they
may be able to grind and prepare their
food for digestion.
In regard to raising. chickens MI.
Bement says: "It is fixed fact that
most old women who live in cottages,
know better how to rear chickens than
any other persons; they are more sue
cessful, and this may be trained to the
fact that they keep but few fowls, ana
these fowls are allowed to run freely In
the house, to roll in the ashes, to ap-
proach the fire, and to pick up any
crumbs or catable morsels they may
find on the ground, and are nursed with
the greatest care and indulgence. BY
warmth and judicious feeding,. hen
NAV be made to lay as many eggs In
two wears rs she would under ordinary
circumstances in three; and every one
knows, OF ought to know, that fowl
fattened at two years old, is much more
tender and palatable than one that is
older.
RAW AND COOKED FoOD.-The ques-
ton as to which is the most profitable
| for feeding stock, raw or cooked food,
still engages the attention of the agri-
cultural press. The majority of voices
are in favor of the cooking process. A
Kentucky farmer fed raw corn for Civ
EN- time to his hogs-weighing them at
the commencement Of the experiment,
and again when a change was made to
cooked food. The result was as 81 to
17t-a large balance in favor OF cooked
food after deducting the expense OF
preparing the latter. Even one-halt OF
the above difference would justify the
feeding of the cooked material IN
preference to that in 4 raw state.
HoRsEs, MULES AND OXEN.-Those
having work to do should have especial
care. 1t is not enough that they
are we'll supplied with food. Ample
stable room, clean bedding, and n free
use of the curry comb and brush, and
cleaning their feet and legs, always af-
ter the days work. Working oxen must
have feeding apartment to themselves.
They would be more valuable workers
if more care were bestowed upon them.
s tr so,,el that dheY Yhah %hS dEs REsss 0
something of the same care that horses
get, especially in the busy, working
Season: would make them little less val
liable for the plow than they now are
for slow, heavy draft.
DAuIIAs-TAKING UP AND SToRING.-I
After the fall frosts have destroyed the
vitality of the plants, choose some dry
morning with the probability OF fine
day. and cut the stalks within foot OF
the ground. The following day take
up the roots, and turn them upwards,
to allow the water to drain from the
stems. Put them under cover, and see
that the number and names are securely
attached to the stems with wire. When
drv, seperate the tubers from the earth
and store them away i'll dry cellar.
Pack them stems downward, and cover
them with a layer of dry, clean straw,
several inches thick, layer, OF roots
and laver of straw under and between
each. Thus stored, they Will remain
until the time of planting. They should
however, be attended to, Ill order to as
certain whether they keep vel remov-
ing such as show marks of decay, II
any.
HIGH CULTIVATION. - The Maine
Farmer, alluding to the subject OF high
cultiyation," so much talked of and
written about, says that there is much
more talk than improvement. A man
| looks over his farm of many acres, and
finds the whole needs aid, but not being
able at once to render it to all persons,
makes no particular effort to improve
any part. The right way-right be-
cause alone practicable-isto to commence
with few acres at q time. Get these
in good heart the first year, and the in
creased product from them will aid In
experimenting on another section the
succeeding year. In this way the farm
will soon become renovated, and prop
erty cared for, will not run down again
as "long as grass grows and water runs"
IT is a common opinion that broken
bones in horses will not reunite. The
Canada Farmer pronounces this q mis-
take, and says, reunion will take place
in them as readily as in the human be-
ing, but the difficulty arises from the
impossibility of keeping our four footed
patients in the state of quietude- -neces-
sary for the complete reunion Of frac-
tured bones. '.a.
! FROST LIFTING FENCE PosTs.-Mr. ].
Griffin writes us that the action of frost
in lifting posts from the ground may DO
prevented by casing the lower end Of
the posts with boards, (tile of the right
size would be preferrable.) This casing
will be affected by repeated freezing and
thawing, but the post will remain un-
moved.
T.PIocA APuDDING.-Three table spoon
fuls Of tapioca soaked over night, l
quart of milk, the yolk of 3 eggs; boil
all together in a farina kettle. or in
a tin pail set into a kettle of cold water
and boiled; add sugar to your taste.
When thoroughly cooked, take the
whites of the ) eggs and beat TO a stiff