The National tribune., 1897-07-22

The above chart shows the sectional part OF n
fowl: l. Comb. . Pace. 3. Waitles. :. Ear
lobes. 8. Hackle. 6. Beast q Baca g. Saddle
g. Saddle feathers. 10. sickles IL. Tail coverts
IL Main tail feathers. Is. Win. bow. a. wing
coverts. forming wing bar. 10. secondaries; "ing
bay: le Primaries or fight fraihcTs; wing butts
l.. Point of breast bone Is. Thighs. Ia Hooks
20 Shanks or legs. q. Spur. =. Toes or claws.
Preserving Eggs.
Packing eggs in salt. says correspondent.
is the easiest and best method for honse-
keeners who desire to put down few dozens
for Winter use, and for poultry-keepers who
only have barrel OF two 10 pack for market
The eggs should be fresh, clean and IN
cracked. Cover the bottom of whatever
you pack in with three inches of salt; upon
this place the eggs on end, and far enough
apart SO that they viii not touch each other,
OF the sides of the barrel; then cover en-
tirely with salt; put on another layer OF
eggs as before, and 50 on until the box Or
barrel is full. Keep them in the cellar, and
do not turn the package, as some poultry
writers recommend. When the eggs are
packed On end, as they should be, the turn
ing of the package upside down every day
is not only useless work, but positively is
Injurious to the eggs. We have kept eggs
thus hacked from the middle of April until
the middle of October in cellar where the
temperature ranged from 80 to 60 degrees,
and they were good, every one OF them. at
the expiration of that time. At another
time we pnt a jar Of eggs IN The cellar The
last of October, and there they remained un-
touched until the next jane, when we took
them out. They were not as coed as fresh
laid eggs but still they were good.
II the cellar is very damp the salt will
| he apt to melt and settle down SO rs to leave
The eggs exposed, but most farmhouse cellars
are dry enough 10 keep eggs packed in salt,
/ if the packages are set up from the cellar
bottom. The item of salt enough to pack
| several barrels of eggs looks large on The
deb. side of the account, and probably The
cost of salt is one of the reasons why this
! method is not more generally used; but
after all, the salt method is not so expensive
| In the long run as seems At first thought, fol
the same salt can be used over and over
again. The grade of salt IS that known a:
Coarse fine.
Now about marketing these preserved
eEgs. Don't hold them too long. 1t i.
better usually TO sell ia November and De-
! ceniber than to wait longer. You certainly
should not hold preserved eggs until Feb
| ruary and along into March. After tht
middle OF January the prices of preserved
eggs go down hill in proportion as fresh eggs
come into marke'. And don't try to sci
/ yonr preserved eggs for anything except jus
| what they are. Mark the package plainly
preserved eggs" aud in the letter which
should always be sent when the eggs are
shipped, or one mail before you should also
state that they are preserved eggs.
Every gear or two somebody advertise:
| some new and infallible recipe" which
they claim will preserve eggs for any length
OF sime so perfectly that no one can tell then
from fresll-laid eggs. Thousands of the re
cipes are sold at prices ranging from 81 to
| $40, but instead of being new and infal
iible," they are new and worthless, or e:s'
some OF the old and tried recipes changed
| by addition of n little OF one or more sub
stances that do not in any way add to thu
| preserva,iye qualities of the recipe.
A few years age an Ohio man picked up
salt and lime recipe in an agricultural paper
copied ii, adding a LATHE baking soda ant
saltpetre TO the original recipe. had 5000 Q
them printed, advertised them rs soal
new method, and in less than two years soil
them all at So a piece.
Pin Feathers.
The red mites do not stay on chicken
during the day, but hide in cracks about til
peTcbes and sides of The house Paint Ties
with kerosene oil, and they viii cease from
troubling.
The liberal use OF whitewash about III
pouliry-house Will be found profitable. ID
not look TO artistic effect so much as to gel
ting plenty of whitemash On.
4 pekin duck will lay from leo to Is
eggs in wear and it is not hard to make
pair of young pckins weigh 10 pounds wine
10 weeks OLD. They are profitable fowl.
: Young poultry should not be allowed I
get hungry, nor should they be given niue
mere than they will eat ut one time. Fee
little BIZ. oiteil--yery ofien-shonld be I'll
roie.
: Ia the Southern States turkeys are yer
easy 10 rear, much more SO than in cool,
T sections Of the North. II is not an nncou
moa sight to See focks of % to 100 youi
turkeys strolling ailout through the ficit
, , ;nd meadows on aEy Southern farm whel
: psnltry Is kept. They care for themselye
and thrive with remarkable yigor for foU
known TO be tender and delicate i'll the
yonng days.