The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1886-04-07
Ground Bone for Poultry.


its success is greatly encouraged"
Ground Bone for Poultry,
Some of our farming friends appear to
be deeply impressed with the notion that
hens need no food but corn in some of its
forms. But we ought not to forget that
food means the material for everything
that comes out of the system, and that if
any particular race takes up any special
branch of manufacture they must have
the raw material. All animals consume
more or less lime; it is one of the princi-
pal elements entering into the compost
tion of the bones, but the hen needs
an extra supply. Th, domesticated hen
also needs more than wild stock
of any sort, since she is stimulated to
greater production of eggs. In conse-
quence 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 ar
ticles most abundantlv at the time when
the hens are laying the most freely, and
anticipate, if possible, by beginning early
in the season, lest your fowls eat shell
less egg and acquire bad habits. The
importance of providing lib raj 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 gree lily eaten by fowls, espec.
tally if they arc not allowed to run at
large; and well-conducted experiments
have proved that it is not only beneficial
to thu health OF the fowl, but it also GER
tainly stimulates and promotes laying to
a very great extent.
Now, while this effect of producing an
increase in the number of eggs is certain,
and not newly claimed merit, we have
arrived at the conclusion that it also in
creases the size of the eggs; and where
there is any trouble with regard to the
shells of the eggs, we have found it spec
Oily remedied by liberal use of ground
raw bone and oyster shells. Every person
who keeps even few fowls should own q
mill for grinding such food, as it will
soon repay its cost. Boneand 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 is less waste
full than throwingi il on the ground. To
use fine bone bencfcially,it is necessary to
mix it with the soft food, and we have
found it very useful in cases of diarrhea
in fowls, having cured bad cases of this
disease in green fowls. in q single day,
by the use of this article; to promote lay
ing, however, it is necessary to have it
ground coarse.-American Rural Home.
Recipes.
STUFFED PoTAToEs-Mince some cold
meat very fine and season it to taste.
Choose large potatoes of one size and
peel and core them, taking care not to
core them through. Fill them with the
minced meat and put them in dish to
bake, with cupful of water and little
butter or nice beef dripping. If the pota-
toes are large they will require an hour
to bake; if small, half that time will be
sufficient.
BAKED OMELET.-A generous pint of
milk, four well-beaten eggs, one table
spoonful of butter, one of flour and lit
tic salt. Rub butter and -four to smooth
paste and stir into milk when boiling,
stirring constantly to keep smooth.
Cool it, then add the eggs wing yolks
and whites beaten separately. Pour
into buttered dish and bake in a quick
oven twenty minutes. Serve imme-
diately before it fills
APPLE DEssERT-Pare and core large,
sweet apples, and fill with butter and
su! ar, Set each apple on a round piece
of sale, crustlcss bread. Put little
W; t.r in the pan, sprinkle sugar over all,
and bake till done. Carefully remove to
the serving dish and cover with an icing
made of the whites of two eggs and pow
dered sugar. Dot over with bits of red,
acid Jelly. Or the apples may be baked
without the bread, piled up in pyramid
form, and frosted.
CABBAGE SoUP.-Take couple Of
summer cabbages; having removed the
outside leaves, cut them in quarters, put
them into saucepan, with good-sized
piece of bacon (cut into pieces an inch
wide down to the skin, which is to re-
main intact, and is easily cut through
with the ladlc when helping the scup),
and a bag containing spices, sweet herbs,
plenty of whole pepper, a Glove of garlic
and salt if necessary. Add o sufficient
quantity of cold water to cover the
whole and then let the soup simmer till
the cabbages are quite done, eerving with
few slices of bread un Ter it.
Household Hints.
Prepare the wicks for tallow candles by
sleeping them in coul oil. They make a
bright light.
Put silverware in paper bags and tie
the top with string, and it will keep
brirht "a new