The Yale expositor. (Yale, St. Clair County, Mich.) 1894-current, 1896-01-17
Poultry Notes.

man Is a successful poultry raiser Is
wheth er or not he can make his hens
pay c profit in winter. We too often
forget this and consider the man that
can breed up prize winning bird as
being success, while the man who sim
ply keeps on his way turning his in
vested money over and making clear
proht Is forgotten. Frequently the least
successful men make the most noise,
ana men that have made failure or
poultry raising are the readiest to tell
other people how to grow poultry and
produce eggs.
The little investment in q single hen
SHOWS up splendidly when put onto pa
per. Her cost and the proportionate
cost or the pens, yards and utensils are
the investment. The feed and care are
the running expenses, and the eggs and
nesh are the returns. 1t is pleasant
thing to use paper and keep a correct
account even of this little business.
We think most of our readers would be
surprised at the showing their flocks
would make, were all the costs and re-
ceipts reduced to paper. A flock that
we know of has suffered heavy losses
during the past year. The owner was
OF the strong impression that he had
not made cent during the twelve
months. So he took account OF stock
on the first day of December. TO MS
surprise he discovered he had cleared
Az per cent. and that, too, reckoning
all of his birds at less figure than
they would bring If killed and
dressed. He was just little discour-
aged before that but now concludes he
would like to have a large sum OF mon
ey as well invested
The oldquestion of temperature comes
to the front this winter as usual.
reader Of the Farmers Review gives
this little piece Of information, which
may prove of use to some He says
that last winter he kept a thermometer
In his house and another outside. He
was astonished to see how little differ
ence there was between the two, only
four or five degrees, as general thing.
He nailed paper over the inside OF his
house and that raised the difference
two or three degrees, but not nearly
so much as he had hoped. This fall
he has been putting coal ashes into his
hen house, principally to act as an alb
sorbent. 1t has seemed to do more than
that. One morning recently, when the
thermometer out of doors was about
1S degrees below the freezing point,
he went into his hen house to take
away pan OF water he had left there
the previous night. He expected to
find it frozen solid, but instead he found
1t not yet reduced to the congealing
point, while the temperature around
him was as high as desirable for poul-
try in winter time, and the hens
seemed to be happy. He is Of the opin-
ion that the foot of ashes over the
floor prevented good deal of cold from
getting in, for there is no doubt that q
great deal of cold does come up through
the floor. 1t is a good idea to look
after the warmth Of the floor as well
as the sides, ends and roof of the house.
Fall Chcese.-As a general thing it
is more difficult to make good cheese
in fall than in summer. This is owing
largely to the difficulty of keeping the
curing room at an even temperature.
If the heat is allowed to run down to
20 degrees or less during the night
through lack Of proper fire, and then
to double that amount during the day.
the chances are that originally good
cheese is likely to be ruined. Half of
the time out of the twenty-four hours
it will be as hard as rock on account
Of the hardening Of the butter-rat and
caseinc by cold, aud then very soft
the remainder OF the day by excessive
heat. Another mistake is that fall
cheeses are often made too large. be-
cause they will not cure as quickly as
small ones. which is an importapt
thing to reckon on when the weather is
cool. Moreover, cheeses should be
turned over and oiled in cool weather
just as frequently as in summer, since
this also hastens their curing. Alto
gether the process of cheese making is
more of science than many would
suppose, for the best cheese and that
which commands the highest prices.
is produced by those who are the most
expert and careful at its manufacture.
Hints from Denmark.-Dan dairy
men never waste their skim-milk and
whey, not drop. They take it back
from the factory and are glad to do
so. The milk is utilized before being
returned to the dairyman. 1t is used
in the household for cooking; it Is fed
to pigs and calves, and made into
cheese. They never allow the calves
to suck their dams, but raise them by
hand. The greater part of the skim
milk is made into cheese, but little of
this is exported, being used at home.
1t is of good quality and when rightly
made skim-milk cheese is not to be de.
spised.-Ex.
South Americans Grading Up. -
Three high bred Aberdeen-Angus bulls
were recently shipped from Scotland to
South American breeders. They are
also getting every month some Here
fords, Shorthorns and Galoways