The record-union., 1894-04-10
FARM And ORCHARD.
Some Rules Which Should b
Posted Up in Every Dairy.
Hens Having Plenty OF Bone Seldom
Lay Eggs With soft or Thin Shells
Sex of Eggs-How to Tell the Diff
observation-disclosures Items.

IereucS-fA1SCSAA ASSA-tD'
The basis of profitable dairying can
only be found in system" From the
milking of the COW until the butter Is
made up and sent to the market is one
chain of unbroken principles. Should
one link become disconnected from this
one great chain on which so much OF our
life and health is so dependent the re-
mainder of the chain would become
quite futile.
/. The strictest regularity must be OBJ
served in feeding stock. lrreguIarlty
produces great injury toward the cow
2. The cow must be kept particularly
clean. Curry and brush her carefully
every morning. Soiling OF every nature
must be removed.
3. Food supplied to the COW should be
carefully attended to. Have 1t perfectly
clean, palatable and nOurishing. No de-
cayed stalks or roots permitted to enter
her food.
4. Trough carefully cleaned out previ-
GUS to feeding time. Leave no seale food
whatever IN the trough. a small guam
tity OF salt is advisable to mix Ia the
food.
.. Cow-house kept scrupulously clean.
Proper ventilation, pure and healthy at
mosphere, warmth, no trace OF refuse
Whatever allowed, are the principal
points to observe.
8. Cows should in no case be over
crowded III the byre. The stall must be
moderately roomy, night and width OF
the byre carefully considered.
Z. Cow-house must not be IN proximity
to the manure heap.
s. Perfect drainage in or around the
byre must be secured. No open sewers
whatever allowed to exist here. Floors
of the interior part of the byre should be
smooth, no creviceS or holes allowed to
hold impure material.
8. Milking of COWS carried out by per-
sons of perfectly clean habits. Hands
and persons must be kept scrupulously
clean.
10. Kindness extended to the cow when
milking her, in fact, at all times, essen
tial.
H. Scales to ascertain the quantity of
each cows milk important to have. 1t is
necessary to have III the byre at the time
of milking.
r. All COWS should be MIXED out the
last drop. No milk of the smallest guam
tity should be allowed TO remain in the
COW.
I3 Milk should be most carefully
strained. No hairs or dust of the minutest
nature by allowed to remain in the milk.
II. Milk should undergo as little agita-
ton as possible when brought from the
byre to the milkroom.
10. Milkroom must be kept strictly
clean, the temperature pretty cool, the
light somewhat of slightly dimmed ma
ture. Pans, SKlmmerS, coolers and all
vessels perfectly clean. No sleeping COM
partment or kitched allowed 10 exist near
the milkroOm. Benches, floors and walls
kept strictly clean.
10. Churning department moderately
cool i'll summer. Ia winter the tempera-
ture should be pretty warm. Draughts
or currents of air not permitted during
churning.
II. Temperature of cream before churn-
ing must be fairly noted; 334 degrees
Fahrenheit in the cream before churning,
574 degrees Fahrenheit in the churn pre-
vious 10 churning. Quantity and quail
ity of the best butter obtained thus.
Is. Churn carefully rinsed out with
clean water previous to churning. Tenn
perature a few degrees lower than that of
the cream.
49, Butter carefully washed with pure
water. Buttermilk removed until water
is nearly clear in color.
20 Hands i'll no instance to be en-
plOyed in making up of butter. All
utensils carefully washed, rubbing fine
salt on them, then clean OF with clean
water.
p. Use only fine Danish salt in butter.
DQbLCI SuOuIu IlOb De WOTh6u Il
lengthened time. Softness is generally the
result OF prolonged labor.
%. Alter butter is removed from the
churn allow 1t to remain in the trough a
short time before salt is applied.
a. Neatness in making up of butter,
packing and sending out to market should
be carefully observed.
These rules should be placed in the
dairy. Any transgressions of them should
in no instance be allowed to pass by un-
heeded.-Dairy World, of Scotland
BONE FOR FOWLS.
Among the necessities of the poultry
breeder is crushed bone. This comes in
three forms: one as a finely-ground
product called bone meal; one as coarser
product, the particles being the size of a
plump grain of wheat, or a bit larger,
and called granulated bone, and one still
coarser, and sold under the term of chick
en- bone or crushed bone. The feeding
values of these three forms are very sim
liar, though the finer the bone the more
quickly is it taken up by the system of
the fowls. Bone meal is especially suit
able for feeding very young chickens and
Tor use in mixing with ground grains in
maShes and mixtures. Granulated bone
is usually fed by itself, and is suitable for
chickens two months old and older, and
for grown fowls. Chicken bone is suit
able only for adult fowls
The use OF bone in some form is desir-
able, in order 10 furnish the material out
of which the bony structure is formed 1t
has, Of course, greater value for growing
chicks than for those already grown. Fed
to the growing stock, il almost invariably
prevents leg-weakness, an ailment that
affects chickens-especiall of the larger
preeds-which have grown too rapidly.
For old fowls it furnishes the material
needed for the repair of the bony strlc-
ture. Bone also has a value as grit, 1t is
not the best grit to be had; but for short
time, before the bone begins to soften, it
affords a substance that helps fowls to
grind other food. Bone is valuable for
laying hens. In some way the phosphate
of lime in the bone is transformed into
the carbonate of lime which forms the
shells OF the eggs. Hens having plenty
OF bone seldom lay eggs with shells, or
with very thin shells. At least, | know
that in my experience the hens which
have had tree access to bone have laid
eggs with strong shells. l have observed,
also. that the hens which have had bone
as they required, have laid more freely
than those which lacked it, so that it
would appear that bone was of value as
an egg food, either directly furnishing
some of the constituents of the egg, or
furnishing the system with some support
that enabled the fowls to release other