The record-union., 1893-05-31
STARTING AN ANIMAL RIGHT.

IN the spring of the year thousands of
colts, calves, lambs, pigs and chickens
begin an existence on the farm That in
far too many cases does not prove at ali
profitable to the owners. All young farm
animals are capable of certain aInount
OF growth and development: but in order
to measure up to their full capacity thew
must have good start in growth. and
Inen De kept growing continuously
There IS no profit in raising young ami
mails under any other conditions.
II a calf or chicken is neglected for
only few days, a leSsening OF the ration
or an exposure to a storm perhans
though the best of care and feed be AFTER
ward given, the young animal will never
fully come to the development it wO1ld
have reached had the conditions been I'M
remlttlngly propltious. a little rehec-
tlon ought to convince any ore that this
is true, both in the animal and vegetable
kingdom. The plant that droops in the
garden does not produce in full measure
at harvest time-every gardener has re-
al1zed this-while the stunted calf. pig or
chicken, though it may have an excellent
appetite and be apparently in good
health, is universally known to be of
small profit TO raise.
\ large percentage of the young ami
mals on many farms are not treated so
that they fall into this category, but are
neglected sufficiently and deprived of lust
enough necessary nourishment to turn
the scale from profit TO loss, or at best
nom profit to an even balance between
cost and selling price. The margin of
pront IN raising animals on the farm is
small enough under the best conditions
ana 1t requires the best of care and unre-
uniting attention as to feed to secure these
conditions. The same kind OF food is
suitable Tor almost every kind of growing
animal upon the farm, and this should be,
III great measure, nitrogenous. OF this
nature are milk, crushed oats, bran mid
ding, and clover, the latter, chopped fine
and steamed, being an especially valuable
food 10 60 with the more concentrated
cereals. Corn IS more likely to injure a
growing animal than benefit it, all things
considered. Use egrowth-producing foods
IN abundance and with regularity.
ID. Worcester in American Agriculturist.
PRESERVING EGGS.
The cold storage process takes the lead
now where large numbers Of eggs are in
volyed and special arrangements can be
made for holding the eggs at IL uniform low
temperature. Comparatively few tami-
lies, however, can command the facilities
for cold storage, and to this class tie linn
ing process Is the most popular one, as it
involves least expense and trouble.
Ihere are numerous recipes for lining
eggs. Here is one that will be found
convenient where small quantities are TO
be kept over:
The following is the proportion for the
lime pickle: Stone lime, two pounds;
salt, one pint; water, four gallons Stake
the lime, and when cold put it and the
salt with the water intossome receptacle,
stir and let settle twice. The clear houid
IS what Is wanted. Have Just enough
pickle when through packing to cover
the eggs; then place a cloth over them
and spread some of the lime sediment on
II. Casks with wooden hoops afford good
packages for small quantities of eggs.
To insure success it is imperative that
the eggs be fresh when packed down.
Place the eggs into the preserving medi-
um-liquid or dry-as last as collected
from the nest, and be careful not to crack
them. The question of fertility and non
fertility is an important one in this con-
nection. There is no doubt but that uu-
fertile eggs will keep much longer than
will fertile ones; hence the advice when