Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1880-10-14

Early Breakf4 St for Fowls.

Early BrcaEfas st Tor Fowls
Ia keeping fowls remember that the
morning meal with them is the most
important one of the day They are
cold and hungry; and for that reason
need some kind of warm, cooked food.
Fowls will eat almost anything if it is
served up right, Boiled potatoes. tur-
nips, carrots, anything in the vegetable
line, mixed with cornmeal, oatmeal, or
bran and shorts, seasoned with pepper
and salt, and fed warm, will suit them.
Feed few handfuls of wheat screen
ings at noon, and at night give them
liberal feed of some kind of whole
grain.
Sowing Rye Among COrns
One mode of getting green food for
cattle and sheep in early spring is to
SOW rye in corn stubble early enough
to get good fall growth. What feed
is thus grown is as nutritious as ordi-
nary pasture or roots, and costs moth
ing except for seed and cultivating un-
der. Really the feed costs nothing, for
in sowing the rye many weeds are de-
| stroyed, new surface is turned up,
and the weed seeds which sprout perish
in the winter. This alone is ample pay
for labor and seed. There is further
advantage in having the soil covered
during the winter instead of being
naked, as it otherwise would be. Rye
sown now will give considerable feed
for sheep and cattle this fall, and more
yet in the spring before blowing. This
spring feed is especially valuable for
ewes with lambs after the ground has
settled. As we are likely to lose our
clover, fear, for term Of years, some
thing must be found to partially take
its place. Drilled corn and millet may
be substituted as winter feed, but they
are not available for late fall or early
spring -C0Tresp0Bdence Of Country Gen
tLenaGn.
Food for Calves
The cause of calves securing is q
change in their food too wide and sud
den. Animals but few days old
can bear but little change in their food.
They will be easily killed by variation
which an adult would bear with i'm
punity. Calves, like Infants, are too
often made sick by change of one
cows milk for that of another. The
| food of calves may be modified almost
indefinitely, but it must be varied
gradually. When they get more age
they will bear change better. When
taken from the COW, feed first the moth
er's milk warm. The difference be-
tween sucking and feeding is change
enough to begin with. In few days q
little skimmilk may be substituted for
new milk as a part OF its mess, but it
should be warm as the new milk. By
degrees the skimmiIk may be increased,
if it is fed warm, till the new milk en-
tirely drops out, and no securing or
other i'll effects will follow. In the
same way, whey sweet and warm may
be substituted for skimmilk, or little
wel-cooked meal, or what is better, a
little oil-meal may be gradually worked
in as a substitute for milk and the
change will not be materially felt. II
2. w. Q. will bear in mind that the
essential points in feeding young calves
are warm food and slow changes, he
will not only stop the mortality in his
nerd but he can have thrifty animals
growing up on other food than new
milk, by using milk to start with.
Sweet whey in moderate quantity is
good in connection with grass. 1t would
be found an Improvement that would
more than pay cost and trouble to dis
solve little oil-meal in it.-NesC York
Tribune.
Household Hints.
Tie yoik of an egg binds the crust
much better than the white. Apply 10
the edges with brush.
Old potatoes may be freshened up by
plunging them into cold water before
cooking them.
Never wash raisins that are TO be used
in sweet dishes. 1t will max. the pud :
ding heavy. To clean them wipe in a
dry towel.
In boiling dumplings of any kind put
them into the water one at time. If
they are put in together they will mix
with each other.
Outlets and steaks may be fried as
well as broiled, but they must be put in
hot butter or lard. The grease is hot
enough when it throws off blackish
smoke.
There is a greenness in onions and
potatoes that renders them hard to
digest. For health's sake put them in
wlrm water for an hour before cooking