Lewiston teller. [volume] (Lewiston, North Idaho) 1878-1900, 1896-01-16
Our Hen House,

mouse l0X20 feet would De plenty large
enough in which to successfully feed
and house 100 chickens. Being some
what low financially, did the work
myself. and what lacked in science In
the mason work, made up in mortar.
The outside of the building is sided
with patent siding, the inside with Incl
patent lath. thus making double wall
and warm house. This fall intend to
plaster it so that the wall can be puri-
lied every spring and fall with good
coat of whitewash. This is one OF the
many things that no one in the poultry
business can afford to neglect. 1t not
only purifies the building from con-
tagious diseases, but it gives the air
sweet smell which fowls as we'll as
human beings enjoy.
The building is situated lengthwise
east and west for the purpose of hay
ing plenty of windows on the sunny
side. Yet, find that there is not suf-
hcient light early in the morning. 1t
should and will have a window in the
east end. There is no danger of get
ting too much light in hen house.
In the southwest corner of the west
end is narrow door for cleaning pur-
poses, and ventilation in the extreme
not weather. In the middle Of the north
slde Is the door for the fowls and tend
er. The roosts are suspended in the
west end from the ceiling with four
single strands Of No. IL wire. This !
believe to be one of the best and most
economical roosts in use. When clean
Ing day comes (Which is not as often as
1t should be at our place. all have to
40 Is to swing them to the east end,
hasten with hook, and they are en-
tirely out Of the way.
Now. If had my hen house to re-
build. l should make it 1Ox30 feet in
stead of 1Ox20 feet This additional
~ feet would make it accommodate 100
hens-the number l wished to keep
instead Of so.
In the east end on top of the sill Is
small door Is inches high and IL
inches wide, opening into small park.
This park was intended to be an en-
closure for the entire flock when had
planted something which came within
range of their wonderful, narrowing
toes. In the spring am going to build
a small house in this park for breeding
purposes. believe it to be superior to
the old plan of individual coops.
l consider the following to be a sure
remedy for hen lice: Arrange a place
pass through small opening in order
to enter. On the threshold of this
opening. tack several thicknesses of old
carpet and saturate it with coal oil.
They will step on this before going to
roost and drawing the feet through the
feathers will exterminate the lice. This
may not be of much value to the older
ones, but there are the young people
who are settling around us whom l
hope to keep from making the same
mistake l did in trying to keep too
many fowls for the room.-E. F. Brown
In Michigan Farmer.
Dairying in Russia.
AS but few of our readers will evcl
have occasion to indulge in Russian
butter. we give the following descrip-
ton Of the methods of that country:
Those who reside near cities produce
some poor butter and some milk for
sale, but those living remote from mar
ket produce no more than they can
consume. The cows are fed in winter
on coarse food such as oat, barley and
rye straw. In summer they give but
little milk, twelve or fourteen pounds
per day at most. The milk Is done by
stripping with thumb and finger. The
milk Is set in cellars in earthen
crooks. which are SO porous that they
are very hard to clean, and the milk
sours very quickly. To avoid this diff
ficulty some Of the peasants keep a
number Of small frogs in their cellars
for the purpose Of putting in their
milk. their idea being that these cold
creatures take the heat out of the
milk, and they put them in to keep it
sweet longer.
The cream Is Dipped of with wood
en- spoons and churned in an earthcn
pot by stirring with stick and the
butter is worked with the hands.
Good Cheese.
Dairying to be profitable in haro
times must also pay strict attention
to butter making, but cheese making
and especially the curing Of cheese for
the market must be made a matter of
systematic study, and instead of filling
the market with a dish of immature
curd. Just entered upon it's first stages
of curing, hold that cheese until it pos
sesses the qualities of cheese and is fit
for human consumption. II our cheese
makers cannot make a cheese that will
keep until 1t is cured, than let our
dairymen pay such a price for making
that shall secure the best cheese max
ers, and pay them SO well that they
shall adopt cheese making as a profess
sion. and who shall take pride in the
fact that they are skilled workmen.
and not hold only to chetse making un-
til something better offers. The plan
must be abandoned Of employing the
boy who drove milk wagon this year
to make our cheese next season. We