The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1878-07-03
FARM, GARDEN AND HOUSEHOLD.
Feeding Fowls and Chickens.

cCCuIuk co"ls ~
For old fowls in summer q mixture OF
one-half bran and one-half Indian meal
(scalded) for breakfast. Buckwheat,
wheat, oats and corn at night. Corn is
the poorest grain for producing eggs;
wheat or buckwheat the best. Screenings
are of not much value. I keep old NOR
tar, ground oyster shells, gravel dust, box
with dry earth and o little fouro sulphur
therein. There is nothing your fowls
delight in more than a box Of hard coal
ashes. In winter I use chopped ohand-
lers' scraps or boil beef heads all day in
a boiler in my poultry house, also add
ing chopped turnips, potatoes, onions or
cabbage, and at night turn the whole
into a large iron vat, thicken it sufhcl-
emily to be as dry as it can be well
mixed. Cover the vat, and in the morn.
ing it is just warm enough. Those
keeping only a few fowls need not at
tempt anything like this, as the scraps
of this and that from the table will
cause your poultry and eggs to cost next
to nothing. The drinking vessels should
be frequently (every day in summer)
rubbed inside and rinsed to prevent the
accumulation of green slime, so detri-
mental to health. Fowls will do best If
feed is constantly varied.
FEED FOR CHICKS. In early spring,
Indian meal scalded, meat one per day,
grass if it can be had, where they can
gather it for themselves. If too early
for this, raw turnips chopped very fine,
cabbage, lettuce, etc. When. warm
weather comes I discontinue the meat,
as it has a tendency to make large
combs; but if your chicks have a good
run and they are not too numerous, they
will pick up considerable animal food in
the shape of bugs, crickets, grasshop-
pers, etc., which reminds us that a few
chicks can be raised at little or no
expense. But when you crowd q large
number on a small piece of ground their
cost is more. Fresh fish in summer is
excellent (boiled) for young chicks.
When I go fishing the chicks always get
their share. Bone meal is good mixed
with their feed. For their last feed I
use invariably cracked corn, wheat, or
some other grain they can eat, as soft
O digests, while grain will last nearly
all night. Although corn and corn meal
are not good for the egg producer, 1
considerit the very best thing for grow.
ing chicks. l also provide ground oyster
shells in plenty. Do not neglect their
supply of pure water, several times per
day, if necessary, and rub out the water
dishes every day to clear them from the
green slime. When you shut them up
at night do not let many huddle to-
gether, nor shut them 80 secure that
they Will be without plenty of pure air.
Out holes in their boxes in different
places (for summer) and nail on pieces
of wire netting to exclude rats, etc., or
bore inch holes with an auger. Separate
sexes as soon as they show signs OF ma
turity, if you desire large fowls. When
the chicks begin to roost see that their
roosts are large enough so the chicks
will not be deformed. The roost I in
variably use for all my yards is q two by
four inch ioist (four each side %up)round-
ed on top. Sweet or Soul milk is excel
lent for fowls and chicks, mixed with
their soft feed.
Young Asiatics Brahmas and Cochins)
should be fed all they can eat, at least
three times per day. But do not expect
old Asiatics to lay either large, fertile or
numerous eggs if fat. They should not
be fed all they can eat. feed old stock
twice per day. A young cockerel needs
more food than old hens, and when I
breed this way I nail a cup OF box Of
corn high enough that the cockerel may
eat from it, but too high for the hens.
A grass run is indispensable for the
health and comfort Of any flock Of fowls.
The more hours per day you give them
of this the better they will do. In win
ter, cabbage hung by a cord in their
pen is excellent. Instead of this I gen.
orally use large raw turnips cut in two
and run through the half a o%ne'fourth
inch pointed wire, with the other end
firmly fixed in a board to keep the turnip
always cut side up.-G. S. Josselyn's
Catalogue.
Household Hints.
To REMOVE GREASE FROM CARPET
AND RESTORE OoIoRs.-A handful OF
crushed soap bark (Quillaya) to a pail
of water. Scrub the spots and sponge
the carpet all over.
TO remove mildew, take equal parts of
lemon Juice, salt, starch and soft soap;
rub on thickly, lay on the grass in the
hot SUD. Renew the application two or
three times a day.
A mixture of red lead, Indian meal
and molasses will be eagerly eaten by
reaches, and will soon exterminate them.
Paris green, phosphorus or arsenic are
sometimes used, but are very dangerous:
Borax, to which reaches have q great
antipathy, will drive them away.
To BRIGHTEN GmT FRAMss.-Take
sufficient -four of sulphur to give q
golden tinge to one and one-half pints OF
water boil in this water four or five
onions, strain, and when cold, wash with
soft brush any part that requires restor.
ing !; when dry it will come out as good
as new.
If pegged boots are occasionally
dressed with petroleum between the
soles and upper leather, they will not
rip. If the soles of boots and shoes are
dressed with petroleum they will resist
wet and wear we'll. The pegs, it is said,
are not affected by dryness after being
we'll saturated with the liquid.
An efectual and inexpensive deodori-
yer is obtained by dissolving half a dram
of nitrate of lead in q pint of boiling
water and two drains of common salt in
q pail Of water; the two solutions are
then mixed and the sediment allowed to
settle. A cloth dipped in the liquid and
hung up in the apartment is all that is
required to purify the most fetid atmos-
| phere. It is recommended for it's cheap
ness, o pound of the materials costing
about twenty-five cents.
A recipe for varnish suitable for wal
nut, etc.: Japan 2 quarts, coach varnish
l quart, turpentine spirits l quart,
| beeswax 4 ounces. Shave the wax up
thin, put it in the turpentine in a tin
vessel, and place the latter in hot water
until it's contents are fused; then add it
to the other ingredients and shake well.
The varnish should be of the best quail
ty. The mixture dries without crack
ing, and has a beautiful, soft appearance;
it is suitable for either inside or outside
work.
FRENCH PANCAKES. To make French
pancakes, take two eggs, two
butter, two ounces sifted sugar, two
ounces of -four, half o pint of new milk.
Reet the eops thOrouphly. and put them