The record-union., 1891-10-27
FARM And ORCHARD.
Using Judgment in the Feeding
of Animals.
Eggs From Hens and From Pullets-
Farmers Flocks-Excellent Rules
Notes.

Before feeding an animal one should
first decide upon what is to be obtained
by feeding it. The breed, the age and the
condition of the animal affect the results.
Young stock, not fully matured, will not
improve upon food that is suitable for
adult animals. The steer does not re-
Quire the same food as the COW that is
daily producing large amount of milk,
and all animals used for breeding pur-
poses require food that serves to promote
growth rather than fat. No doubt the
manner of feeding stock is usually to
treat all alike, but that a distinction
should be made according to objects
in view is becoming matter Of consider
alton by many who have heretofore given
but little attention in that direction. If
young animal was confined and fed
nothing but grain it would perish for the
reason that grain is deficient in mineral
matter, and as rapid growth depends
upon supplying the system with
the clements that enter into the compost
ton of bone and flesh, it is loss to de-
prive the animal of any portion OF the re-
quired nutrition. as the lack of only
portion destroys the benefits to be de-
rived from the whole, only a complete
GaIlOn DrOnlOIlllS the STGdI0SG RION III ia
the shortest time.
When an animal is on the pasture it
secures a greater variety Of food suitable
to its wants, and when in the stable dur
ing the winter the variety, in the shape Of
grain, hay and roots, provides it with
warmth for the body and the materials Of
growth, but upon the proper feeding of
each article of food depends the greatest
gain. Glover hay contains thirty times
as much lime as corn, and the clover con-
tainS as much of the tleSh-forming ele
mentS as the same weight of corn. When
a variety is allowed any deficiency may
be supplied in some particular food.
Bran is richer in mineral matter than
whole grain, and a concentrated food,
such as cottonseed meal, which contains
over forty pounds of tfeSh-forming ma
terial in each 100 pounds, as well as being
rich in mineral matter and heat-produc-
ing elements, serves to balance bulky
food. Corn is the proper food for fatten-
ing adult stock, but experiments have
shown that animals will tatten more rap
idly on corn when they are supplied with
variety than if fed on corn alone. The
composition Of foods, and their nutritious
value, should be made a study by farm
ers with a view to securing better results.
Philadelphia Record.
HENS OR PULLETS.
The eggs from hens will hatch better
than those from pullets, and chicks from
hens will be stronger and more vigorous.
Old hens will also lay as well as puliets,
If properly managed, and they viii usu-
ally begin to lay directly after molting
Food and care will show its effect, no
matter what the breed may be, but more
dependence can be placed on some hens
than on others, owing TO the individual
characteristics of each. Large, rosy combs
are sure indications of thrift, and when
aral Il rlaAl hon. 1o-r
Hens have been known to lay well un-
til six or seven years of age, and just
when to declare them too old for service
IS difficult, as some hens will last much
longer than others. Probably the first
year after the pallet becomes hen she
will lay the largest number of eggs, but
the eggs will be smaller from a pullet
than those from hen. 1t is difficult TO
feed highly for eggs without making some
of the hens fat as they will fatten sooner
than will pullets, owing to the latter APP
Dropriating a portion Of the food to
growth.
There is a great difference in the breeds,
and in many respects. The pullets of the
LeghOrn breed will commence laying
when they are but five months old, but
pullets of the larger breeds sometimes
grow until nearly ten months or year
old before they begin to lay. The num-
ber of eggs laid is entirely matter con-
corning each individual, no two hens
being alike. Fowls not only excel in
certain characteristics according to the
breeds, but they are good or bad only
when viewed from the standpoint of their
requirements, and in proportion to their
treatment, in order 10 accomplish the
purposes for which they are kept. Some
excel as egg producers and some for
market, and they must be managed ac-
cordlngly. If eggs are required, without
hrppIS
that are active and vigorous should be
kept. Poultry for market should be a
secondary consideration on an egg
farm.-Farm and Fireside.
FARMERS FLoCKs.
The farmer has plenty of room on his
farm for poultry, and the land so devoted
will return as large, if not larger profits
than will an equal area planted to crop,
or used for other stock. Cheap houses
can be built to shelter a hundred or more
fowls, which will bring in the cash in the
winter season, by producings eggs, thus
largely aiding him 10 purchase many
necessaries while waiting for his crops To
grow. There is but little risk ofloss in
keeping hens if they only receive a part
of the attention bestowed on animals, and
very large percentage upon the cost is
the certain return that may be realized by
farmer, on small or large scale, where
the business is conducted properly
There Is more profit in raising choice
poultry, and making speciality of eggs.
considering the cost and outlay, and
which can be had annually, than from
many other sources, not excepting cows,
pigs or sheep, and yet the animals are
fed and cared for at an expenditure for
labor that would be considered appalling
if bestowed on the hens, though the hens
pay cash dividends daily for all they re-
ceiye. Farmers would do well to look
ir.rn fct . ho
consider it before winter sets in. Good
fowls of any of the improved breeds may
now be had at a very reasonable price,
and we call the attention of those who
have the facilities for keeping fowls, of
taking advantage OF their opportunities.
Farm and Fireside.
RULES FOR BUTTER-MAKING.
The Royal Agricultural Society of Eng
land has published some excellent rules
for butter-making, which are as apple
able in this country as elsewhere, and
from the list we condense:
/. Rinse all dairy utensils in cold
water.
,. Scald with hot water and rinse again
with cold.
3. Always use a thermometer.
4. Churn the cream ut 4 temperature of
fitty-eigbt to sixty degrees in summer,
and sixty 10 seventy-two degrees in win
ter.
s. Give the churn good ventilation, and
churn at forty 20 forty five revolutions TO
the minute.
6. Stop churning when the butter has
formed in pellets the size of small shot
Z. Draw OFF the buttermilk and pour
pure water into the churn until it runs off
clear and uncolored.
s. Make strong brine and pour into
the churn through n fine sieve.
9. Remove the butter and work il with
the ladie or upon butter worker. Never
use the hanuS. To those Illav he addnd