Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1889-11-13

the breast feathers instantly, then re-
verse the fowl, folding the wings over
the breast. as you did over the back,
and remove the feathers, from the
back and neck, leaving the legs until
last. as there is less danger of tearing
the skin here than elsewhere.
| in removing the feathers, do not pull
hard enough to tear the skin. By
noticing an experienced picker you
| will occasionally see his fingers slip off
| from the feathers, leaving them still on
| the fowl. This is because they have set.
/ If he pulled harder he would tear the
| skin. If the feathers are not removed
instantly they often set and then the
task is slow one. Having ''roughed
OFT" the fowl, you next pinieather
When dressing poultry in warm
while on the bench, but keep them
covered with paper or cloth if neces-
sary. Carry the dressed birds into
cool cellar, and having them securely
tied together by the legs in pairs, sus-
pend them from poles placed there for
that purpose. When thus pairing them,
use judgment and good taste about it.
Do not join ten-pound and a five
pound hen together, nor tie plump
| Plymouth Rock three pound chicken
with thick legged Brahma of the same
| length. Do not tie a yellow-meated
| fowl with one rs blue as indigo.
Do not neglect to move your feathers
| from the picking-house every day. If
| well cared for and kept sweet, they will
usually bring price which will pay for
saving. Your pail of offal must daily
either be removed to a distant place for
deposit, or else buried beyond the reach
of your fowls or of skunks. If allowed
to remain unemptied, maggots are bred
with surprising rapidity.
Ii your poultry is intended for any
market with which we are acquainted,
never scald it. Wet picked poultry is not
not sell for anything like fair price.
To sell lot of scalded stuff, bids must
be solicited from proprietors of second
class bOardlng-hOuses or cheap restau-
rants.
Having dressed your fowls, be sure
that the animal heat is entirely out of
them before packing, or they will surely
spoil. For some markets not only must
the poultry be properly picked and
drawn, but the head must be removed
as required by statute. Omltting to do
this subjects the seller, or anyone offer
ing it for sale, to heavy fine. Where
QUILL q la w OAISGS, H6 III OBSERVATION-DISCLOSURES,
many fine pickers, after cutting off the
head, draw down che skin OF the neck
and remove a little more of the neck
bone. Then draw the skin over it again,
and tie it neatly.-Poultrg World.
Potatoes Pig Food.
Much of the value of the potatoes as
hog iood depends upon the cooking.
If fed largely raw they produce securing
and do not all digest, thinks writer in
the National Live Stock journal. This
is due to the fact that the potato is COM
posed so largely Of starch as to make
cooking an almost indispensable aid to
digestion. A little raw potato is bene-
fetal to the hogs stomach when fed
largely upon corn. 1t is laxative and
cooling, allaying the fever1sh tendency
arising from the heating effects OF corn.
When fed to realize the most benefit
from them for fattening, they should be
boiled soft, and if grain be fed with
them, they should be boiled together.
Potatoes and corn go well together, the
former giving bulk and the latter con-
centraled nutriment. The potatoes
have more value, judiciously fed, as
promoting health than for nutriment.
Although more nutritious than any
other roots, the potato, nevertheless. is
IS per cent. water, 80 that it's nutritive
value is far below that of corn. In fact,
it takes 3S3 pounds of potatoes to be
equivalent in nutriment to 10U pounds
OF dry corn.
Poultry Pickings.
To keep eggs for Matching purposes
place them in g location of the cellar
to prevent freezing, and turn them half
round twice week.
| This is u good month to live on fried
chicken. In November you can kill a
beef or spring pig, and there is no use
| in wintering lot of chickens that will
not be needed. Kill off the surplus
| cockerels and the poorer pullets, or
such of the hens as you do not wish to
| keep over, leaving the best young pull
lets to take their places.
| Salt is seldom given poultry, under
| the suppOsition that it is injurious,
which is true if the salt is given in
large quantities; but recent experiments
| prove that salt is necessary to limited
extent, as hens will lay more eggs and
remain in good condition by allowing
salt than if it is withheld entirely. The
| proper mode of giving salt to poultry is
| by seasoning the soft food allowed the
| hens.
Small breeds of fowls lay as large eggs
as do the large breeds. The Black
Spanish produces the largest eggs. The
| Leghorn, which is a small fowl, LAYS
large white eggs. The Brahma and
Cochin, which are the largest breeds of
fowls, lay dark eggs. They are also
excellent winter layers. but are slow in
reaching maturity.
| Dressed poultry commands cents
more per pound than live poultry. For
| a six-pound fowl this is 80 cents. AS
| dressed poultry can be more easily
shipped to market also, it should pay
10 dress the poultry instead of shipping
alive in coops.
SuperstitioDs OF the HindOos
From Science.
| The Hindoos are early risers. In the
warm season-extending from April to
October-they sleep either upon the