Iron County register., 1880-01-29
AGRICULTURAL.

stable must be clean, free from manure
and all offensive Odorous matter, and
enough sawdust, dry dirt, plaster, or
other effective absorbent and deodorizer
used to remove all disagreeable smells.
The stable must be well ventilated, and
the cows have plenty of fresh pure air
to breathe. This must be, in summer
or winter, as foul air, as well as foul
food, will taint the whole system of the
cow and impart its odor and flavor to
the milk. Air, food and drink must be
pure, and the surroundings clean and
sweet. If this is not the condition under
which the cow is kept, then there is not
sufficient cleanliness in this part of the
dairy. Very seldom do we see a stable
that even approximates this degree of
cleanliness. Yet this is Indispensable,
as surely as the milk is made of, and
favored by, what the cow eats, drinks,
and inhales, and as milk absorbs the
odors of the atmosphere with which it
comes in contact.-E1change.
VEGETABLE FOOD FOR POULTRY
Any of the roots-as potatoes, ruta-
bagas, turnips, carrots, ETC., when boiled
and mixed with corn and rye meal
make an excellent and economical daily
food for poultry. In this form fowls are
fond of the diet, and it works very kind
ly with them. Most experienced breed
ers think it necessary to dole out dry
grain only to their chickens, generally
whole corn, from years end to years
end; and where large numbers of fowls
are kept it is often considered too trou-
blesome to supply cooked vegetables for
fowl stock, the dry-feed system being
the handiest, of course. But there is
nothing that is so great help to the
poulterer, first and last, either in the
cost or through the benefits to be de-
rived to the stock, as a regular feed ev
cry day of cooked vegetables. We have
tried this practically for years, and we
have found it highly advantageous, as
compared with any other method of
feeding There are other kinds of veg
etables also which are quite as valuable
as are the roots mentioned for use
among poultry, in their season. The
leaves of turnips or carrots, raw cab
bages at any time of the year, green
corn in the ear, ETC., may be given to
poultry freely, and these will all be rel
ished. But if at least one-half of all the
food given them be of some sort of veg
etable and green, fowls will constantly
be found in better thrift and finer cOndi-
ton than when fed in any other way
Poultry Yard.
MARKETING POULTRY.-With all the
improvements that have been made dur
ing the past twenty years in the ship
ment of live stock and dressed meats
there has been very little progress in the
methods of marketing poultry. The
exceedingly low price which farmers
often receive for fowls, the large ex-
pense attending marketing, and the bad
condition of large proportion of the
poultry seen in most cities are all evil
dcnces that a change is necessary for
the good of all parties. During con-
siderable portion of every winter dressed
chickens sell for less in this market than
dressed hogs or beef. The cost of
marketing them, including packages,
freight or expressage, and commissions,
is three or four times that required for
pork or beef. Dressed fowls are perish
able articles which must be sold soon
after they reach their destination or
they are worthless. Indeed, many of
them are of little value when they are
received if they were forwarded in or
binary freight cars when the weather
was quite warm. If the temperature
is sufficiently cold to freeze them their
market value is diminished. The ap-
pearance of dressed poultry is injured
by keeping it under the most favorable
and its value as an arti-
Gle of food is very likely to be
impaired. Experience shows that
it is ordinarily best to ship beeves
and hogs alive. Still dressed
hogs and beef do not rank among per-
articles because they may be cured
and packed if there is little demand for
them in fresh condition. There are
greater advantages in shipping live
fowls than live hogs and beeves. The
former require as much care in dressing
in order to meet the demands at the
market as the latter. Much of the poul-
trv that comes to market is dressed so
poorly that it is sold for less than its
real value. As much skill is required to
dress poultry properly as to dress hogs
and beeves. Fowls are chiefly brought
to a class of customers who are fastidi-
GUS. If they are not dressed in a man
ner to render them attractive they will
not purchase them. For fowls to pre-
sent their best appearance they should
not be dressed more than one day be-
fore they are exposed for sale. The ap-
,ooranca IF beef pOrk. and mutton is