The morning news. [volume] (Savannah, Ga.) 1887-1900, 1892-12-26
Poultry Notes.

1t will never be hard job to clean out a
poultry house il the floor has been covered
to the depth of an inch with dry dirt Not
only does the dirt absorb the moisture of
the droppings. but prevents them from ed~
herring TO the floor when they are dry. An
old broom is all that is necessary for clean
ing out poultry house which has been
sprinkled with dry dirt. but II the dirt has
been omitted much scrsping will be re-
quired. Over the dirt, leaves or cut straw
may be used, In which the hens can work
and scratch, and but little odor can be
noticed upon entering poultry house that
has been cleaned in the manner men
tioLed.
There are three standard varieties OF Wy
andottes-the silver, golden and white.
There is also black variety, which, how
ever, is not yet recognized as an established
(standsrd) breed. There is no difference in
the varieties except color; but the silver
Wyandotte is the original from which the
others were taken; hence 1t is an older
breed and more vigorous, as we'll as being
considered harder than the others. 1t is
not a large breed, but is larger than the
Leghorns. Its rose comb is an advantage
against the frost in winter, and its skin and
legs are reddish yellow. As layers the hens
are considered equal to any of the breeds,
and the chicks are plump and attractive in
appearance.
Do not kill off this winter the best Of the
turkeys and save for breeding only those
that are not fit for market. Two-year-old
fowl are better than yearlings for breeding
purposes, and the hen turkey that will lay
go or more eggs is better, other things being
equal, than one that only lays 40 eggs Any
hen that does not lay that plumber In her
second year should be discarded A good
bird had better be kept until 4 or ) years
old, and then killed aud thrown away, IL
too tough to be fit for the table, than to try
to breed from yearling turkeys every year.
A yeerling cook with older hens usually
produces good aud vigorous turkey chicks
II he is well grown, and one such is enough
for twenty turkey hens. About this time
look out for green food for the poultry.
Turnips. beets, carrots aud cabbages not iis
for market can often be bought very low
compared to the value of what the hens
would get from them. The celery stalks
are not fit to carry to market, because not
blanched out, are excellent for the hens
and they like them, while ducks would
leave almost any other food to get them.
Those who pack dressed poultry for market
should be sure that 1t has lost all Of It's
animal heat before il is packed. Cool slowly.
without allowing il 20 freeze upon the out
side before being cooled through, and pack
neatly and as snugly as possible in clean
boxes. Some Of the poultry sent here be-
fore Thanksgiving would have brought a
better price and suited the buyer much bet.
ter IL these rules had been observed. One
more point is worth remembering by poul-
try growers. While the holidays are the
times when the most poultry is called for in
market, it Is also the time when the receipts
are largest. and not always the time
when the best prices can be obtained. There
are intervals between Thanksgiving aud
Christmas and after the New Year comes
In that not enough comes TO market to sup
ply the average wants. And in eggs, people
who want them for their Thanksgiving or
Christmas cooking want them at least
week beforehand. Ii is only the careless,
thriftless housekeeper who puts of making
Some people hoard up their eggs only to
find that the price has dropped Sell while
fresh