Lincoln County leader. [volume] (Toledo, Lincoln County, Or.) 1893-1987, 1893-09-07
FARM AND GARDEN.
Characteristic Traits of a Good
and Profitable Hen.
wETTING AND COOKING MEAL.
Some Valuable Information Culled
in the Interest of the Intel
ligent Agriculturist.

| IOW many pOulIrEmen can PICK out
good laying hen from strange flock? Not
many can do it; yet it can easily be done
after a short study OF makeup and char
acteristics, says writer in Northwest
Farmer. There goes hen with a thick
neck, large head, ill-shaped. walks list
lessly about, seemingly with no inten-
ton or purpose in view. She does not
care to scratch; she hangs around the
henhouse, evidently waiting for her next
feed. She gets up late in the morning,
and goes to bed early in the evening.
That hen may be put down as very
poor layer. The eggs OF some of the
other hens go to help pay her keep.
Here comes another. She walks brisklv.
and there is an elasticity in her move.
ments which shows she has something
in view. She is neat and natty in ap-
pearance, small head, with a slim neck,
nicely arched or curved. She furages or
scratches all day long, and may be too
busy TO come Tor her evening meal. She
is at the door in the morning waiting to
be let out. She snatches a few mouth
lnls OF feed, and is off to the meadow,
looking for insects. Before she gets out
in the morning she generally deposits
her daily egg in the nest, or returns
after short forage. She is neat, clean
and tidy, with brightness and fresh
ness pleasant to the eve. That is the
hen that pays for her feed and gives a
good profit all the year round. The wri-
ter has noticed these traits since bow
hood, and knows that they are infalllble.
BY studying these traits any man may
In few years have a fine flock OF hens.
CARE OF HONEY.
After the honey is taken from the hive,
says the Kansas Farmer, great many
people would permit it to spoil, because
they do not know how to care for it,
Many think it should be kept cool, and
so put it in the cellar This is the worst
thing that could be done with it. Ii
there is any dampness around, honey is
sure to absorb it. But our cellar is
very dry, and is the only place we have
to keep it," has been the remark of more
than one to the writer when he toll
them not to put honey in the cellar. 1t
may be well to say once for all that there
is not a cellar in the United States dry
enough to keep honey in. Put your
honey in the driest and warmest room
you have about the house. Ii there is
a fire in it, all the better, as honey
should not be left where it will freeze in
winter. Dry and warm is the rule for
honey, II you want to retain its flavor
and richness. Honey, properly kept,
will improve with age anil the older it
is the better it will be. But, if kept in
a damp place, it will absorb moisture,
become thin and watery and soon lose
its rich flavor. As soon as it Is exposed
to cold when in this condition, it will
granulate in the cells, and then it is al
most worthless except to melt up and
iced to the bees in the spring. The
above instructions are for comb honey,
Extracted honey should be kept in
dry, warm place. To keep the moth
worm out OF the comb honey it is well
to fumigate it occasionally BY burning
sulphur in the room where it is stored.
wETTING AND COOKING MEAL.
A swine feeder says: ~ find that, if
take ten bushels of meal and wet it in
cold water and feed twenty-five hogs
with 1t, they eat it we'll but, if | take
the same quantity and cook it, it doub-
les the bulk and will take the same num-
per OF hogs twice as long to eat it, and |
think they fatten twice as fast in the
same length OF time" Prof. Stewart in
commenting on this says he took two
lots of three pigs each from the same
litter, weighing 225 pounds each lot, Lot
cold water. Lot had cornmeal cooked.
Each had all they would eat, and each
had cook OF early cut clover every dav.
Lot l consumed 2,lIl pounds of meal
and gained 500 pounds, or l4O pounds
each. Lot gained 900 pounds. or 200
pounds each. Or, figuring it another
way, he got eleven pounds OF pork for a
bushel of meal soaked in cold water,
and l6.47 pounds for bushel when
cooked, gain of nearly So pounds to
the bushel, getting half as much again
for his corn by cooking it. Prof. Stew
art further says that "by good manage
ment the general feeder NAV reach with
raw corn eight pounds, with raw meal
ten pounds, and with boiled corn twelve
pounds, and with boiled meal fifteen
pounds OF live pork per bushel."
GARLICKY MILK.
Inc writer has had no experience with
garlicky milk. | do not have garlic in
the pasture, but there are manv who are
seriously inconvenienced bv it. and for
their benefit the following is taken from
the American Creamery: We know of
no way to entirely remove this taint.
though ii can be so modified that the
average consumer will not detect il.
Twice aerating will help it wonderfully.
When you churn the cream from such
milk always granulate to somewhere
near the size of No. s shot. Draw off
the buttermilk, and cover the butter
with lce-cold water. Let it stand ten or
hiteen minutes and draw off; then re-
peat; This will free it from the taint as
much as you can by mechanical means.
FOR long time we have wanted 10 trv
To neutralize this taint, and wish that
some OF our readers who are troubled in
this way would put about an ounce of
rose water to sixty gallons OF cream be-
lore ehurning and report their experi-
ence with it. We believe it would work.
out the lack OF garlicky cream prevents
our making the experiment at some fu-
ture time.
NOTES.
1t is not possible to foretell what the
weather Will be at any particular time
turing the harvest, but hav should he
cured.
some who have tried ensilage as win
Ter iced for hogs have not been success-
lul with It, and so condemn it in round
terms. The trouble doubtless was that
II was not well matured and so had in
sufhclent feeding value. II the ensilage
IS sweet and well cared, hogs can be win
tered on it without trouble.