The Democrat. (Scotland Neck, Halifax Co., N.C.) 1884-1896, 1885-02-19
Condiments for Poultry.

ANY sort of food for man or beast is
unsuitable for digestion, says the Poultry
Yard, if fiavorless and insipid, no matter
how much nutritive material chemical
ANALYSIS may reveal in it. Therefore,
you should season regularly and uniformly
all the meal, dough, or other soft feed
YOU give to your fowls, and the season
ing will help to make what you give
them food in very essential sense. The
proper condiments for poultry are salt,
cayenne pepper, ginger, and mustard.
Change from one of these to the other.
Salt and cayenne are the staples. This
does not make the diet an artificial one,
properly speaking, but it is coming back
to food resembling the natural sustenance
such as they would get if at large in
their primitive wild life in the spicy and
aromatic buds and berries of the forest.
Supplying them in these concentrated
forms, great care must be exercised in
matter of condiments not to Overdo and
thus spoil what we have undertaken in
good faith. A good rule in the use OF
salt, pepper and other condiments for
poultry is to season just about the same
as food is seasoned for the table use.
We should not seek pampered, un-
natural condition for fowls, but strive to
give them just the proportion of aromatic
substances in their feed that gallinace-
Gus birds of all species are accustomed
to in wild state.
What Dairymen Say 10 Each Other.
In the interchange of experiences and
observations at the recent convention OF
the New i ork State Dairymen's associa-
t;ons Rspfessor, AIyord, of Heughtoa
Farm, expressed the belief that the best
cross for dairy cows is the one between
Jersey sire and Ayrshire dam. His ex-
perience led him to give the preference
to grade animals for best dairy cows. j.
S. Shattuck, of Norwich, recommended
the best native cow crossed with the
Dutch Freisian, for producing milk to
sell; for butter he advised grade Devon
crossed with Guernsey or Jersey, and for
milk and beef the working Shorthorn.
F. S. Peer, Mount Morris, favored the
Shorthorn for beef.
The feeding of brewers grains was, as
matter of course, discussed, and as is
usual when this subject is introduced,
diverse opinions were expressed. Pro-
fessor Alvord did not think that brew
ers' grains and starch feed injure milk
for butter and cheese, though there
might be germs in that food which
would deteriorate the milk for human
food. Dr. Sturtevant said that milk
from cows fed on brewers grains, under
the microscope showed absolutely no
bacteria Mr. Sherman considered
brewers grains to be detrimental to dairy
interests. Mr., Peer said that his expe-
rience showed an increased quantity of
milk, but decreased amount and quality
of butter, when the COWS were fed on
brewers grains.
Professor. B. Roberts favored high but
judicious feeding, and gave figures from
his own experience to show that it pays
to give rich food not only in the increased
and better quality of the product but in
the extra richness of the manure dropped
by the cows Mr.. Peer explained that
the milcn COW eats most and keeps poor
est in flesh, while the best beef cow cats
least and keeps latest. A Short-horn
cow will gain two and three pounds a
day until. she weighs a ton. His observa-
ton and sezpa rienee. had convinced him
of the pra6td of js3dieioHsshgh feeding.
His best results had been gained with
wheat bran and middlfngs his feeds corn
only for pork and beef, and believes
cottonseed meal is cheaper than corn
meal. He had found the following to
be an economical mixed feed Four
pounds bran and three pounds of ground
oats to one pound of cottonseed meal
-Ne,o York World.