The record-union. [volume] (Sacramento, Calif.) 1891-1903, 1893-01-03

burned, or, u not burned. buried several
leet beneath the soil where there is no
danger of their being dug up by stray
dog. burning is the surest way of de-
stroying the bodies. Or, they might be
treated by pouring over them water to
which liberal amount of snlphuric acid
had been added. and then buried. -
American Agriculturist-
CARE OF DAIRY UTENSILS.
In no other work is there as great de-
mand for cleanliness as in the three parts
OF the dairy business, milk, butter and
/ cheese. The most attention is needed to
maintain the cleanliness of the milk re-
ceptacles, such as pals, pans, cans and
churns. In the first place there should
be sufficient supply of pans that those
empted and washed in the morning need
not be used until evening or the next
day. After washing they should be
placed III the sunlight until used. On
cloudy days they can be thoroughly dried
about the stove. and not nested when they
are wet, and allowed to thus remain tor
several hours, as i'll that condition .hey
cannot dry, and when separated at night
they will give off adisagreeable odor, and
the warm milk placed in them is certain
to be contaminated. All tin dairy utensils
should be first washed in boiling water,
then thoroughly rinsed in clean cold
water, and turned bottom side up to drain
SAAAu hI hbLll again uStQ.
All vessels about the dairy should be
cleaned as soon as emptied, and not al
lowed to stand neglected for hours there
after. The shelves, benches and racks
upon which the pans are set should be
washed with soap and water every time
they are cleared. Even a few drops OF
milk allowed to remain on them to mold
or gum up with butter fat would prove
unhealthy, and detrimental to the milk
in the same apartment. When only a
few cows are kept the same ScrupulouS
neatness should be observed. The sur
face of the butter in the tubs should be
covered with a cloth saturated with
strong brine, both during and after the
filling is completed. Locate the filled
tubs in cool, dark portion of the cellar,
examine once a week, and ii the brine is
found Oozing through the slaves it should
be wiped away, and not allowed to re-
main and stain the wood, giving it a most
un1nvltlng look.-American Agricult-
uriSt.
TO MAKE POULTRY PAY.
The regularity of clockwork is required
in the little details of poultry keeping
the same routine over and over, day after
day. Think before you leap to a con-
clusion. If you decide to start in the
business and in few days turn it over to
your wife or some person that wants to
work for his board, you will find money
in turning literary and writing for the
waste basket of our leading papers and
magazines. Nothing but steady applica-
ton and persistence can make poultry
paying success. A mustard plaster
doesn't seem to start at first, but it makes
its impression by hard, steady applica-
ton. The same element must be used in
keeping up the standard of our fowls.
All friends and devotees of the teathered
stock interested are gratified by the life
that characteriZes this industry in all
parts of the country. There is a constant
tendency towards improvement and a
growing disposition toward the improved
breeds. Any one familiar with the fowl
market must have noticed the improved
appearance in character of the birds sent
into the market.
The poultry raisers are being educated
to the beauty and profit in the better
breeds of market fowls, and are not now
content until they obtain improved blood
for their tlocks. Go where you will, you
will find marked improvement in the
poultry stock by the introduction of pure
bred males.
Sometimes in the most unexpected
places you will find nice flocks OF we'll
bred fowls, approaching close to the
standard of perfection, the work of some
amateur who has become possessed with
some advanced ideas and has procured
either eggs or fowls from some breeder.
Nearly all OF our poultry begins to show
bettermenC OF It's kind, showing what the
skill of our professional breeders has
done and inviting them to renewed
efforts to produce standard fowls. They
have invested their means freely in i'm
proving and importing the best strains
and they are entitled to the reward which
their enterprise is now bringing them.
As poultry Improvement advances its
blessings descend upon both producer
and consumer.-OhioF Farmer.
TO MAKE HENS LAY.
The Ohio Farmer has the following:
Put two or more quarts of water into a
Kettle and one large seed pepper or two
small ones; then put the kettle over the
fire. When the water boils. stir in coarse
Indian meal until you have a thick
mush. Let it cook an hour or so; feed
hot. Horse-radish may be chopped fine
and stirred into muSh as prepared in the
above directions, with the result that we
are getting from five to ten eggs per day.
whereas, previous to feeding, we had not
had eggs for long time. We heard a
good deal Of complaint from other people
about not getting eggs. To such we
would warmly recommend cooked feed
fed hot. Boiled apple skins seasoned
with red pepper, or boiled potatoes sea-
soned with horse-radish, are good for
feed; much better than uncooked food.
Corn. when fed to hens by itself, has a
tendency to tatten rather than produce
the more profitable egg-laying A spoon
full of sulphur stirred with their feed oc-
casionally will rid them of vermin and
tone up their systems"
MISCELLANEOUS ITEMS.
1t is proposed to establish the Office of
Minister of Agriculture in Russia. and
officials in other departments have been
instructed to study the organizations of
agricultural departments in other conn
tries.
A number of horses and mares have
been sent from Elmshorn, GERMANY To
the United States, nineteen of which are
for breeding purposes, and ten of them
for exhibition at the Worlds Fair i'm
Chicago.
OF American apples nearly 500 600
season, about fourth of these finding
their way to Covent Garden. The barrels
weigh from 40 to $50 pounds and are ex
cellently packed.
To keep bright steel or iron tools from
rusting, do this: Shake lump lime in a
closed vessel with just enough water to
make a powder. While yet hot mix with
Just talIoW enough TO make soft, doughty
paste, and rub it on the metal.
Much can be learned by observino
nature. A horse will never stand facing
wind in pasture, but will always turn
his back. a horse heated by driving can
be foundered in few minutes by stand
ing facing the wind or in draught.
The consumption of fours in China.
Japan and Central America is on the in
crease. Ii the Chinese ever should be-
come sufficiently educated and civilized
to use flour as daily article of TODD. its
consumption would be enormously in
creased.
Some poultrymen adopt the plan of
cleaning the henhouse out every morn
ing and then sitting coal ashes over the