Port Royal commercial and Beaufort County Republican. [volume] (Port Royal, S.C.) 1873-1874, 1874-03-19
Farm, Garden and Household.
Poultry Keeping.

Farm, Garden and Household.
Poultry Keeping.
Allow me to make statement in re-
gard to the proftableness OF poultry
keeping without giving you details.
find my "fowls" have averaged me one
dollar profit on each and every fowl
during the year 1873. I think there is
more profit on the non-setting breeds,
j. e., for eggs than chicks. but for
chickens, Brahma and Dorking cross
is preferable, as the chicks partaklng
of the Dorking qualities mature earlier,
and an improvement on hardness is ac-
ouired from the Brahma blood---but
the most valuable acquisition to our
varieties of non-setters is the Brown
Leghorn, OF which I spoke in a COM
munication to the Transcript, last sum-
mer. recently obtained just an even
number of eggs from my B. L. fowls,
with number against them OF 4O COM
mon hens while they numbered only
"a. and that they will do on an average
I think. Their color prevents hawks
from taking them, as well as their
spriehtliness, while for beauty, hardl-
ness, edible qualities and early maturl-
ty. they excel all other breeds OF which
I have any knowledge. Nor do wrlte
this as an advertisement, for L nave
none to sell of these fowls at any prlce,
but they can be obtained OF sMassacnu-
setts fanciers if not in Maine, though
they have been kept in New Hampshire
for many years-.-the farmers hndlng
them all right for their cold winters.
Household Receipts.
Harmless HA1R-cURIna LIQUID
Borax, 2 ounces; gum arabic, l drachm;
hot water (not .boiling), quart. Stir,
and as soon as the Ingredients are dis.
solved. add three tablespoonfuls OF
stronc spirits of camphor. On retiring
to rest wet the hair with the above
LIQUID, and roll it in twists OF paper, as
usual.
To HAVE CoRNED BEEF JUICY. AFTER
It is cold, and not dry as chip, put 1t
into boiling water when it is put on to
cook, and do not take it out OF the pot
when done, until cold.
STAINS FROM LrNEN.---T restore linen
that has long been stained. rub the
stains on each side with wet brown
soap. Mix some starch to q thick paste
with cold water, and spread it over the
soaped places then expose the linen
to the sun and air, and If the stains
have not disappeared in three or four
days, rub off the mixture and repeat the
process with fresh soap and starch.
Afterwards dry it; wet, it with cold wa
ter, aud put it into the wash.
What is Thoroughbred
What we call the thoroughbred horse
was created in England by the importa-
tion of mares and stations from Arabia
and Barbary, and by the judicious
commingling of the foreign with ma
tive blood. Through contest of the
turf and the right kind Of crossing, the
horse was gradually improved, or ele-
waited to high standard of excellence,
and these improved horses were then
recognized as the progenitors OF an
artstocratic race. Equine heraldry had
had been made a science, and the birth
and pedigree of each horse of high
breeding had been preserved in the
"Stud Book" Usage had desreed that
an animal which can show an uncon-
taminated pedigree for five generations
shall be classed as a thoroughbred ;
that is, no drop of cold or coarse blood
must appear in the veins, the origin oi
which can not be found behind five
successive periods of reproduction.
Five removes from common parent
age refine blood and make it aristo'
cratic.
Foot Rot In sheep.
An Australian correspondent OF
Belts Messenger gives that paper the
following recipe for curing foot rot
which is much more convenient fol
owners of large hocks than the rene
dies most in use here Make solution
of arsenic, 2 OF. to the gallon of water
(The mineral will dissolve quicker i
the water is boiled, with the addition
of little soda.) Put this ssolution In
suitable trough~and run the sheer
slowly through the liquor once a weel
for two weeks. Then examine the feet
and if any remain not cured, pare away
the separated portions of the hoof, sc
that the liquor will reach all parts dis
eased; then run them through once
more.
Bad Butter.
A quite common source of bad flavor
in butter is allowing the cream to re-
main too long after skinming and be
fore it goes to the churn. It is very
important in making the fine favored
butter to get up the cream quickly and
skin before the milk has become old
snd decomposed. 1t should be churned
as soon as it can be ready after skim.
ming. Sometimes, in the fall, cream is
left to stand several days in the cream
pot before it has acquired the acidity
desired for churning. 1t is better to
place the cream for churning in tenn
perature where the change to slightly
acid state is soon hroupht abOut and