The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1886-10-14

The little bird, on tireless wing,
ls borne along
In other air; and other men,
With weary feet,
On other roads, the simple strain
Are finding sweet.
The birds must know. Who wisely sings
Will sing as they;
The common air has generous wings:
Songs make their way.
Helen Hunt Jackson.
GROUND BONE FOR POULTRY.
Some ofour farming friends appear to bc deep
| ly impressed with the notion that hens need no
food but corn in some Of it, forms. But we
| ought not to forget that food means the materi-
81 for everything that comes out Of the 81 stem,
ana that II any particular race takes up any
| special branch Of manufacture they must have
the raw material. All animals consume more
or less lime: it fs one of the principal elements
| entering into the composition of the bones, but
the hen needs an extra supply. The domesti-
| Gated hen also needs more than wild stock of
any sort, since che is stimulated to a greater
production of eggs In consequence we must
give her more than is contained in the various
grains.
The most useful forms in which to give lime
are In the shape Of coarsely ground bone and
OYSTER shells; feed these articles most album
dainty at the time when the hens are laying
most freely, and anticipate, il possible, by be-
ginning early in the season, less your fowls eat
eheliess egg and acquire bad habits. The
Importance OF providing liberal supply Of
ground bone and oyster shells for fowls, is less
understood than it should be by breeders Of
| poultry. Raw bone, coarsely ground, say half
as large as grains OF corn, is greedily eaten by
fowls, especially II they are not allowed to run
at large; and we'll conducted experiments have
proved that 1t is not only beneficial to the health
OF the fowl, but it also certainly stimulates
and promotes laying to very great extent.
| Now. while this effect of producing an in
crease In the number ofeggs is certain, and not
newly claimed merit, we have arrived at the
conclusion that 1t also increases the size of the
eggs; and where there is any trouble with re.
gard to the shells of the eggs, we have found it
speedily remedied by liberal use of ground
raw bone and oyster shells. Every person who
keeps even few fowls should own a mill for
grinding such food. as it will soon repay its
| cost. Bone and shell should be fed to fowls by
| putting it in narrow box and mailing it to the
| SIDE OF the coop; we prefer this method, as it
! fs less wasteful than throwing it OF the ground
| To use fine bone benefcially, it is necessary to
mix it with the soft food, and we have found it
| very useful in cases Of diarrhes in fowls, hay
| Ing cured Dad cases Of this disease in green
fowls, r single day, by the use Of this article;
to promote laying. however, it is necessary to
have it ground coarse.-Anserican Rural Home.
ECONOMY IN FEEDING.
Tae Careless method of feeding cattle on the
| ground, where they tramp it in the mud, is GER
tainly wasteful enough to take of the profits, to
| say nothing about the uncertainty of the young
or ones getting their share.
practical frugal farmer, suggests an original
plan which obviates this trouble. This feed
rack he places on one side of the barnyard
| where 1t serves the double purpose of fence and
feed manger combined. The method of con-
struction is as follows: set large round posts
deep and solid, six or seven feet apart, then
| bored two-inch anger holes in one eide of these
posts. the holes four inches deep, facing all one
| way; then took stout poles and trimmed one
| end to fit these holes, the other end fiat, to be
! nailed on to the eide Of the next post, the top
pole four and half feet high, the next one
opening through which the cattle can put their
heads to eat; then close up the space below this
opening with board or rails. Then set short
posts thirty or thirty-six inches away from the
| others, on the outside. on which nailed boards
| Tor mangor Of the usual form. The object Of
this narrow opening is to prevent the cattle from
using the jerking motion which they are always
addicted to, and avoid the consequent wasting
of hay, while this stout frame work will with
stand the pushing strength of the CATTLE makes
fence that can climb over with fork full of
hay on my shoulder. For Mailing on these
| poles use wrought iron spikes, which can be
| made by blacksmith il not found at hardware
| store. This device will soon pay its cost in the
saving Ol 1eeus not paLenCeQ.
CARE OF PRESERVED FRUIT.
Keeping fruit or any provision depends on
three things. 1t must be sound to begin. A
speck of decay or acid change will develop
ferment in kettle Of fruit. Second, the jars
or cans must be alright The object Of eteam-
ing the fruit is to expel the air and arrest the
change in the juice, which would naturally
proceed to ferment. Air penetrates in finer ways
than We can discern, and needs mu oh less than
the crevice of hair or pins point to enter
and spoil the contents. Glass that is free from
cracks or sir-bubbles, well-glazed stoneware,
free from flaws, yellow ware, or strong, dark
earthen Jars will keep the fruit from the air,
provided it is sealed with wax, putty, or bladder
soaked and left to shrink on the mouth of the
jare. Cans with screw tops and rubber rings
are apt to have slight defects. which prevent
| perfect sealing, and cannot be depended on
without wax.
Third, the jars must be kept in a dry, dark,
cold place, very little above freezing. shelf
| in afurnace-warmed cellar or store-room opening
| from kitchen, is not the place to preserve
fruit. 1t may be put up in the best manner,
and yet spoil through keeping in the light,
where 1t is not cool. Glass cans should be wrap
ped in paper, buried il sand or sawdust, or kept
| in dark closet. Packed with plenty OF chat,
| oats, dry Sand or sawdust, or dry sifted ashes,
most preserves will stand freezing weather
without injury. but each can needs at least six
inches of non-cOnducting material about it on
| all sides for protection. A pit on one side Of
| the cellar, dug below the reach of frost, and
| lined with boards, with etraw or ashes between
| them and its walls, will keep preserves from
| heat freezing. A pit dug in the cellar, four
feet below the level Of its floor, we'll drained
and lined as above, will prove the best place for
keeping small quantities of preserves, enough
for single family Poke Magazine
HOW TO EAT.
It may be safely taken as q stable phyeologi-
cal fact that the stomach will not 60 readily d.
gest solid substances when these are taken
alone as when they are preceded on the digee-
tive journey by soup. The bread which is
eaten with the soup will DO converted into
dextrin in the mouth, and the essentials Of the
soup, on reaching the stomach, will apparently
supply the little glands of the organ with the
power to manufacture the pepsin of the gastric
juice In due quantity. 1t would seem in truth,
as II these glands demanded nourishment and
stimulation in their own turn; and the soup
through its containing an abundance Of dissolved
matters, presents them with the where-withal
from which to derive the necessary energy. An
Italian physician points out that where the meat
we eat is juicy and tender the savory principles
are readily extracted from 1t, and are thus seiz.
cd by the stomach without trouble. But If the
meat be tough and the reverse of juvenile and
juicy, it will, in consequence, be digested with
great difficulty. The Frenchman, in this view
Of matters, has found by experience that he can
the more readily digest his tough meat IL the |
meat IL thoroughly boiled and IL bread be added
to the soup which forms the introduction to his
meals.
SOUR MILK.
People wonder why milk gets sour. They
cannot account forit. 1t has been determined
by scientific men thatit is owing to the presence
of foreign substances. These are the reasons
why cream spoils so quickly: Mil IL would keep
sweet and cream also, II the milk could be
absolutely protected from the air in which
float the germs which spoil 1t. Some of these
are vegetable and some animal. The last atari
the securing OF acidity, and the decay begins.
as 1t does with the development of the former.
The mites are known % Of the genius Bicillus.
These bacilli are not active in cold atmosphere
or when 1t 10 heated, and they may be killed bv