The record-union., 1895-10-19
FARM And ORCHARD.
Great Difference in the Quality
of Eggs.
Good Horses Are Always Desirable
Apple Butter - The Medicinal Use
of Eggs-General Farm Notes.

|
in this country of selling eggs by the
dozen has we'll nigh fixed in the mind of
producer and consumer the idea that all
egg is an egg. In our markets the name
egg is almost exclusively applied to a
hens egg of any size, just SO that it is
reasonably fresh and counts TO make up
the dozen.
| But any one, either among the pro-
ducers or consumers of eggs, who has
thought of or has tasted good eggs. knows
that the quality as well as the quantity
depends not only upon the chicken but
much more largely upon the character Of
the food supplied to the laying hens.
The time is fast approaching when hen
eggs, like beef. will be sold by the pound
aud selected for their quality. Everyone
| knows that poorly fed cattle or hogs cam
not produce for the market good beef or
pork, although every animal may have
| the same number of bones anu muscles
as those that have been well fed. The
poultry of The hennery or farmyard
should have AS much attention, if good
J eggs are TO be produced, at least as the
/ swine when we would have good pork.
Poultry experts all advise care and
cleanliness in raising chickens, ana II
they are TO be raised simply for food, the
kinds OF food are we'll understood and
designated. But chickens when fed for
egg production require yet more care and
d special food, which not only contains a
largo amount al heterogeneous matter, but
which contains it III a form which does
not faint the egg; but unless this Is given
fresh, the delicate flavor OF the egg will
suffer. Chickens il lett 10 themselves
often eat refuse animal matter which pol
lt,tn a
generally q safer source OF this valuable
part OF the egg. Wheat. rye, barley,
| buckWheat and oats are all highly nitro
genous grains, and furnish food always
relished by healthy chickens. oats and
buckwheat, ii ground, should be mixed
with wheat bran when fed, 10 prevent
| clogging. Very little corn need be fed
during the laying perloi, except only
when the weather is very cold. aud then
! a little should be given an hour before the
birds go to roost, when, by It's slow di-
geslion, it will act as warmer during the
night.
When poultrymen once begin in earn
est to improve the quality OF the eggs
| they bring TO market. we Will hear of
fancy prices for special eggs, as we now
hear OF special prices for choice butter.
There has been much care and expert
ment given TO the production OF the best
birds for the table. as we'll as for the pro-
duction OF hens that are good layers, and
| with some success. The time has come
10 pay especial attention To the quality"
OF the egg, ioY the reason that a far larger
number OF pounds OF food Is furnished
good and healthy If properly produced,
| IN the egg products. than IL the nesh OF
the fowls. We hope in our poultry ex-
hlbits hereafter, premiums Will be
offered for egg exhibits, and that they
will he tested not only as 10 the number
nt.al tNyn g n
flavor and other qualities Of the egg. Let
the quality" of our eggs be improved
and prices will advance for those OF the
best quality, just as the prices o. butter
have advanced in like manner.-Farm
News.
FAMILY HORSES.
The price of horses has of late been so
reduced that farmers are discouraged in
horse raising. The low prices now pre-
vaiiing is due to want OF demand on ac-
count of the electric car system which has
been SO generally stablished throughout
the cities and some parts or the country
for rapid transportation. This IS, no
| doubt, in some part the cause OF the weak
/ demand for horses IN the markets There
is. however, another cause which Will be
| found in over production. y few years
ago the horse craze, as it may be called,
prevailed among farmers, and there was
scarcely any one who was not breeding
| either tirst-class roadster5 or blooded
drivers.
For these for a few years first-class
prices were oOtained, and the demand,
/ which was at that time a fictitious one,
/ produced a sort OF boom in horseflesh,
produced an over-supply, and now there
are too many horses for The market,
which has tor the time been somew hat
/ diminished by the electric car lines. But
good horses are always desirable, aud
Will in the near future bring better prices
| than now. Farmers Will understand
! what they need and for while, perhaps,
the supply will be short Of the demand,
but the price will again settle TO d fair
! compen sation for the trouble and risk in
raising good horses.
Good family horses will always be in
demand in the cities and IN the prosperous
villages. Cars may carry men TO busi-
ness, and women 10 do their shopping,
but there is demand In hours not spent
III business, for carriage horse 10 sup
ply need felt by - most every well-tO-
10 family, that may Lave resttul airing
IN the country or ID the parks and SUI
burbs Of the city. Farmers would do
well 10 turn their attention TO raising
horses to supply this want Horses
should be raised OF the best blood, not
for the turf, but for the carriage, and as
much care should be taken in their train
ing for this purpose as Is necessary 10
produce good conditioned, quiet, trusty
horses, suited to driving through all the
hustle and noises OF the city. This will
require time and care III the trainer, but
such horses will always have good sale,
and can be probably raised. Give us
good family horses, and the demand will
be sufficient to pay the producer good
protiG.-tarm News.
APPLE BUTTER,
In many parts of the country the apple
crop season liz unusually large. Besides
the accustomed plan OF making cider and
cider vinegar, cooperating, drying and
ielly-making, there should DO some 'ap-
pie butter' made. The ioi blowing method
OF making apple butter is from our
Grange Homes and IL is said to be a very
good recipe. The writer says:
At our home on the farm the cider was
always boiled IN Il large copper kettle,
which made the operation much shorter
one than boiling on & stove IN a small
kettle would be.
Take new cider, fresh from the press.
not yet fermented; put into porcelain
lined kettle and boil until reduced one
half. Boil the cider the day before you
make the butter, and boil ali that you
need for the quantity desired AS soon
rs one kettle has been boiled take it out
and boil another. This must be done
carefully that it may not scorcn or boil
over. TO each four gallons of boiled
cider allow half pound of NICE Juicy
apples, pared, cored aud quartered. The
apples should be one-thrd sweet and
two-thirds sour apples. Now, when ready
to make the apple butter, fill two-thirds
full with the boiled cider very large
kettle, and as many apples as you can
keep moist: allow this TO stand and cook
very slowly on the back part of the stove
stirring almost constantly until the an
pies are soft and OF the consistency of
marmalade and the color dark brown.