Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-11-16

any stock can often be bought, at two
years old, at 5000 or $500, or as sucklings
at 800 each. By getting pair, working
them together and breeding from the
mare, man might, in eleven years, have
his farm fully stocked, and thereafter
have a source Of handsome income.
The only thing essential is to get
promptly female, holf-breed or more, of
the desired stock. If it he necessary to
ride fine mare hundred miles, it is n
start well secured. Once well started,
the business will pay well and enable the
breeder to take his place also among
those competing for the best stock at the
highest prices.
Chickens for the Market.
From the Massachusetts, Ploughman.l
Many farmers have an idea that q chick
en- must have n large field to roam over TO
do well, but this is mistake if it is de-
sired to fat them for market. If they are
to be kept to furnish eggs when old
enough, ii permitted to run at large they
will do quite MS we'll, or perhaps better,
than il confined to a small enclosure, be-
cause it is not desirable to have a laying
hen very fat but for market young
fowl Is rarely if ever too fat.
BY coufning flock of chickens to n
small enclosure they do not have an OPP
portunity to run off their lat MS when per-
mitted to so as far as they plesae. They
soon get accustomed to their small en-
closure, and will remain quiet after eat
ing, so Nhat they eat is not wasted by
are to be confined to small yard they
.l, Go, r,,1l,- ntIn,,1n,1 nj
all they want or they will not get as fat as
when they run at large. They need
great variety of food, given in such guam
titles as will keep their appetite good,
The secret of success in feeding any ami
NAL is in giving them just enough to sup
ply their wants, and yet not enough to
clog their appetite. While corn may be
the principal food, because the cheapest,
oats, barley and shorts should be fed free
ly, the latter in connection with boiled
potatoes or other vegetables. A small
ration of meat should be given each day
and also some green vegetables, such ms
cabbage, grass or turnip leaves.
During the last two weeks before kill
ing they should receive about all they will
eat of corn and corn meal.
While it is important to know Just how
to feed to the best advantage, it is quite
as important to know how best to prepare
the chickens for market, and have them
look well. More than half the chickens
that are sent to market are sold from one
to two cents pound less because they
have been improperly dressed. Many to
save time dip them into boiling water,
and thus greatly iniurc the looks Of the
flesh by blistering it. Those who best
understand how to dress chicken manage
to get the feathers of in very short
time after the fowl is killed. BY so doing
they do it much easier than if not done
until the fowl begins tocool.
Thnnksgiving Turkeys.
lI5wa State Rcgisterl
1t is now about three weeks TO Thanks
giving, the season for fat turkeys and 9TH
er poultry. Generally farmers do not
prepare in proper way, their turkeys for
market. Neither turkeys or chickens are
fit to eat taken right from the barn-yard,
manure pile, or from following after fat
teuing cattle. Fowls partake largely of
the food they eat in taste and smell. This
is well illustrated by the popularity OF
the canvas back ducks in the neighbor-
hood of Baltimore and Washington. In
that region there is large quantity of
wild celery, which this variety Of ducks
eat, and it gives their flesh that peculiar
flavor, which makes them so popular with
the lovers of canvas back ducks. 1t is
only in that particular region or in other
places where the wild celery grows, that
these ducks are any better than other
choice kinds Turkeys, chickens, geese
and ducks can have their flesh favored
with celery, OF any other highly Favored
articles which they will eat So they can
be favored with the droppings of cattle
or other domestic animals. No poultry,
for ten or fifteen days before being killed,
should be allowed to eat anything impure
in taste or smell, if you would have deli
cious eating. Some time before taking to
market turkeys for Thanksgiving should
be put in a clean enclosure, and fed on
clean, rich, food, and pure water, or sweet
milk, then they would be tit to eat, and
persons who could have full assurance
that they were all right, could afford to
pay double prices for them. The mana
ger of the culinary department of the
agricultural editor, always, when he buys
chickens puts them up for some ten days
to have them purified and sweetened be-
fore killing Those who have never
tasted sweet favored fowl, or who do
not know how to cook one, hoot Mt the idea
of any difference in the flavor of poultry,
by having it purified by ten days eXemp-
ton from eating filth aud food saturated
with all the stencil of the barn-yard.
We have urged heretofore, for some ono
who is in the habit of raising alot of poul-
try each year, to build up a reputation
for himself and his poultry by purifying
and making it fit to eat before it is killed
for market, and then select his customers,
such as will appreciate a good thing, and
pay n price for it which will more than
twice pay for the extra trouble. But we
commenced this article for the purpose of
reminding our readers that it will soon be
time 10 put up turkeys to fatten and puri-
fy for Thanksgiving, for n person cannot
be very thankful when eating turkey sat
urated with all of the unsavory smells.
Notes.
Professor J. L. Budd says in the Iowa