The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1874-01-15
FARM AND HOUSEHOLD.
INFLUENCE OF FOOD On TEE FLAVOR OF

taken into consideration; but tits now wei
ascertaiued that great care should be exer
cised 10 regard 70 this matter. In soa'
instances it has been attempted to feel
poultry on large scale in France OF
horse flesh, and although they deyour this
substance very greedily, il has been found
to give them a very unpleasant favor.
The best fatteLIug material for chickens i.
said TO be Indian corn meal and milk; and
certain large poultry establishments in
France use this entirely, to the advantage
both Of the flesh and the eggs.
How TO MAXI C1rRIC ACID. Treat
fresh lemon juice with powdered chalk IN
til all the acid i. nsutra.ized. Citrate Of
lime vii! be precipitatei, which wash and
then decOmpose by means Of diluted sui
phur acid. A preciptate of su'pha,e OF
lime will then be formed while the c;tric
acid dissolves. Filter, and the sulphuric
acid will then deposit itself in crystal when
the concentrated liquid cools.
PROPORTION OF CREAM TO MILK.
The proportion Of cream to milk yielded
by cows IF tie various breeds used in the
iairy WIS nscertained by experiment; IN
EnglaDI some tune since is TO be Us fol-
lows Brittany cows, 1927 to 30 per
cent. Of cream. Jerseys, 1866 TO % per
cent; cross CT Jersey AID sholt horn, H.
% to 1906 per cent, short horn or Dur
ham, Is 80 90 Sc per cent; Devon, IA
81 to II per cent; and Ayrshire, l5.4I to
l4s4 per cent. The variations depended
on the feed, which, for the lowest yield,
MAS grass or hay only, and for the highest
was the most abundant food for the rich
est character that could be procured. As
a general thing, however, cream is yielded
in larger proportion in our dairies than in
those Of England. Mr.. Crozier, of North
port, l.. l., writes that he has taken one
quart Of cream from three quarts of milk
from one of his Jersey cows.
ovERGRowS noes.
There is no. one single advantage to
be claimed in favor of big hogs. There
never was monster hog which did not
make the man who raised him pay for
every pound he weighed. They do not
furnish an ounce of meat gratis, but charge
full price for every ounce of their carcass
get one cool to the marrow 10 the bones,
and then when the hams are put 10 salt it
is troublesome to finish them to the center
Four hundred live weight is as large as
hogs should be in order to make good
bacon. Beyond this size there is loss
somewhere. Either the feeder. butcher or
consumer is cheated, and as a genera
thing every one who has anything 10 d.
with the big hog will find, if he observe,
! closely, that they are NOT go profitable al
! the smooth nice hog Of only $50 pounds
weight A small heaG, with little uprigh
ears and legs, and ears delicate to perfec
/ ton, are marks which indicate the great
! est amount OF food consumed. and it vii
always draw more readily tie attention o
every butcher.
SAVE THE LARGEST GoBBLER.
Now thet the season has arrived for re
Letting the male turkey for breeding pur
/ poses, the necessity Of picking out til
/ largest and most perfe ct as regards form
and vigor may wei be urged upon every
/ body who keeps this vey profitable farm
stock. Let it be constantly torne in min.
that size is a great desiieratuIn in n go5ble
kept for breeding. The largest males may
be used with safety, even if pared witt
fair to medium sized he:iS, providing til
following precautions are used
/ The peril from a thirty Gyc pound COB
! bier is u reality, whether the hen be larg
/ or small This arises not so much from
/ the great weight of the gobber as from
viJIous use of his well grown spurs an,
/ claws. If left free, the feathers are soor
/ torn fro:l the backs Of the hens, and thu
skin not unfrequently follows, and the her
dies from Injuries. TO proven. this, the
gobblsr may be kept in confinement
for few weeks before you wish his ser
vices. Il is wei! .soertained fact that {
single connection of the male with the he
turkey, at the proper time, insures the fer
tiity of all the eggs she may lay in tn,
first i-ter after it. A day or two of tn,
gobblar with the hens answers all the pur
poses Of weeks, and greatly diminish
the danger of injury. As an additiona
safeguard, cut the spurs and toe nails, ant
burn of all the sharp points with a ho
iron, Of course taking care not to ;njur
the fowl. If this be done, bFsediug witt
large turkeys is quite as safe as wit
smaller birds. We are aware that tn
American passion for size has sometime:
operated to the Getrimens of poultry
But in turkeys, size can be secured without
danger.-J I'm. Gil IT IN Poultry World.