The Opelousas courier., 1892-02-20
STORING ROOTS IN PRS.

Afarmer in Ontario, Cana3a, says he
stores his turnips aud other roots in the
following manner: He first digs trenches
five or six feet wide and six or eight
inches deep. From the bottom of these
trenches he puts in ventilatons made of
three six-inch boards mailed together, as
often as once ia eight feet. In these
trenches he piles the turnips as high as
they will stay without rolling down..
making the sides of the pile straight
and even, and the top to as sharp a
peak as possible. He covers this heap
as evenly as he can with aboutten inches
of dry straw and covers this with four or
five inches of earth, which he snooths
off with the shovel. Mangolds and car
rots should be covered 9 little thicker.
For potatoes ne made the pits shorter,
and wider, and covers with two coats of
straw and earth in alternate layers, also
uses punches of straw for veatiiators. !.
The roots co;ne out fresher than those
from the cellar. In putting rooss in the,
cellar he runs them over a Slated spout,
SO that mucn dirt rattles off the u, but
he finds that much collects near the bot,
tom of the spout, and he is careful to
move the roots back 50 as to get them
out Of this. A system which preserves
roots in a climate as cold as that of On
tario would surely prevent freezing in
New England.-Bostoi Cultivator.
HOW no MAKE aRow p
There is no reason and very little profit
in allowing chickens to be slow in com
ing to maturity. The small biped starts
into life all ready TO rapidly, and
only lack Of proper food will keep it
from foraging aheai. Whether chicks
are reared in breeders. or By hens. they.
must nav glenty of warmth, pure water
and cieanliness, and when these are Sc
cure we come to the important matter
of lood, whica is one Of the chief factors
in rapid growth. This should contain
just the elements that 4 growing chick
requires, in such shape as to be readily
digested. Raw eggs beaten into bread
crumbs are excellent for the first few
days. For this purpose the sterile eggs
that have been removed from the incu-
bator, or from under the hens at about
the tenth day, will serve very well. The
chicks will also delight to pick at rolled
oats (which are s-team.cooked1, and this
is excellent for growth. Very soon they
may have boiled wheat, and one can all
most see his chickens grow while they
are eating it. A little cooked potato, or
cooked vegetable will not come arniss
occasionally as they grow older. What
ever is given them should be thorougiy
cooked until the chickens are eight or
ten weeks old, If the most rapid growth
il to be secured. When they car run at
large upon the ground they will obtain
al abundance Of tender grass and other
green stuff, butt If confined, there is moths
ing better than bruised clover leaves
scalded Or cooked into q little bran or
middlings. Some bulky food is neces.
Mry, or indigestion Will enstla. Clover
provides both bulk and growth material,
and where milk cannot - obtained the
liquid in which clover hag has been
steeped will be 4 most excellent substL-
lutte. Lean meat IS good to feed occa-
tionalIv, but it is best cooked until 1t will
readily fall aparf. while FRESH ground
bone Il one Of the cheapest, and prob
Eblg one OF the best foods for growing
ehickens and for laying hens that can be
found. Any Il VINO keeps q consider
ahlenlmber Of hens or raises chickens il
large quantities will End d h~one.cutter
almost invaluable. Fsedvery little corn
neal 70 growing chicks until it Is de-
afsa 70 fatten them. Corn Is essentially
aheat-prodnesagana fat-producing food.
Ahere il one other essential to rapid
growth and that is exercise. Chickens
WHY get this il allowed to run with q
aens but II reared ID brooders they must
pe made % scratch. Or good food will
esaas them but httle.-4msriean 4JricAI-
Eafis.
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