The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1886-10-01
FARM AND HOUSEHOLD.
POULTRY.

Guinea fowls are excellent sPntine!s
against hawks, cats or other var
mints"
10 not hatch bantans before Septem-
Der, if you would have them beautiful
and diminutive.
The Game fowl makes an excellent /
mother for young chicks, and are the I
best sentinels against hawks.
Among The new breeds the white Ply
mouth Rocks and white WyandotJes
seem largely in the ascendancy.
The Plymouth Rock ard Wyandottes
are both admirably adapted to the farm.
Good layers, excellent table fowls, and
with all the necessary and important
qualities for the farm.
Turkeys are great foragers, and will
gather their entire food from the fields
during the summer; at the same time
destroying myriads of bugs, grasshop-
pers, worms, ETC., that prey upon the
crops.
II yOu wish your young chicks 20
grow rapidly and thrive at this season of
the year. give them frequently scraps of
fresh meat from the refuse you will find
at every butcher shop; they are exceed
ingly fond of it.
Above all things else, if you would he
successful poultry raiser, keep things
clean about the hen house and runs it
will ayhandsOmely 10 give them proper
tiOEa,ely as much attention as you do
other 1--we stock.
Should fowls be troubled with "scalY
legs" make mixture of three ounces
Of sweet oil, one ounce Of sulphur, and
twenty drops of carbolic acid, and
snoint the legs two or three times a
week until cured ; first, however, wash
with soap and water.
FEEDING HORSES. ETC.
A load of hay OF grain seems to have
two distinct values in it, and although
chemistry would make no such distinc
tion, the animal fed upon the food un,
dOubtedly does.
While it is true that in the soil al
that a load of food contains is available
in time to the growing plant, wher,
would be the farmers profit if he turned
all directly into the soil again from
whence It grew?
This would not accord with Nature
rotation. which first feeds the minera
to the vegetable, the vegetable to tn
animal and then turns both again to th
source from wherce they are evolved
Just as the vegetable finds portion o
its constituents in the air and waters
and does not derive all from the soil, 3
also does the animal derive portion q
its life from the air and water and no
all from the food it eats; hence in
load Of food we see first the anims
value and after this the manuriaI valu
70 the living plant succession.
Therefore, the farmer. being tash
master, says to his possession in hay {
grain, You shall not escape from N
until you have paid my profits to tn
beast and myself and another to N
land, to your last penny"
He who plows under that whic
should first feed the animal, sure
loses one profit in so doing, and he WI
feeds them aud neglects to save and nj
the refuse OF the animal, solid and !
quid, loses the other value to succeedir
crops, OF a certain proportion of it.
we have said, animals are separators
food values, but this is not the only pr
ht in feeding the animal takes VIII
the plant least needs and voids what Il
plant most needs so that about nine
per cent. of all values remains in VIII
the animal voids and it is wise to Sc
arate the elements of plant and amin
foods, as the animal only is so we'll cs
cuiated or has ability to do. OF cours
carbon, nitrogen, phosphorIc acid al
potash are the elements, so called
9th plant and animal.
In this view of agricultural econon
seems Improbable to plow in 81
rop fit for animal food without fl
seding it to the animal while it wou
Je culpable waste to lose any of the ar
nal refuse.
MAKING BUTTER.
An English expert on butter makil
ays
Let any person examine the grain
. high-class sample for himself by deli
ately breaking roll in half, and th
epeat the operation upon an interi
ample. Country salt butter-why W
1eople continue to favor the consum
With the flavor of salt instead of the
vor of butter ?-is, in nine cases out
zen, either bad OF streaky. Streakine'
which is most obnoxious to the judg
more common where salt is large
rsed, because the salt has much to
With the fault. Makers, too, who s,
the table instead of with brine, ma
b more streaky butter than others.
co Streaky butter is not only disagree
gu lie TO the eye, but it is evidence of I
arior workmanship; It tells that t
utter is not of high flavor; that it "
iou' j Ot keep, and that it contains an abnt
tue lal quantity of salt, or water, or bot
VIII ldsed, it is the presence of water,
7hich salt has a common affinity, th
iOi lused the undesirable appearance.
IHs fter a certain point, mere bulk of g.
9Pe" Of no value as a preservative of bU
PioF 'er; hence the objection of those W
men ansfer salt on the table instead of in I
VI VI lueI Ihrrn is unfOunded. Sailing with bri
mem Ia n the butter is granular gives the n