Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1901-12-25
manipulated and that green bone was


fresh bones and found the fowls very
eager consumers of them, but the pro-
cess was SO tedious and unsatisfac-
tory that l had never continued the
feeding regularly enough to effect any
noticeable change l. egg production.
At this time, only about one-sixth
OF my fowls were laying. They had
large warm quarters, good air, plenty
of exercise and good food. They
looked healthy and were mostly the
springs hatch. I could get fresh bones
from the butcher in town for mere
trifie.
Ere the end of a fortnight had
concluded that the bone cutter was
the proper thing and acted according
ly. When the machine came, it was
Immediately installed, grinding its
stint that noon and every second
morning thereafter through the winter
and spring and fall during moulting.
On use, found it valuable for sew.
eral things besides egg production. But
first of all I learned that the large
beef shank bones did not pay to cut
when others were plentiful, owing to
the great wear on the machine knives.
A too generous feed of bone, l dis
covered later, caused fowl disease. Also
it should not be fed clear. Feed 1t
witt some coarse food, as cut clover
or bran My preference is to mix it in
a mash of the latter.
On Candlemas day over go percent
of my fowls were laying, against a
scant II percent 40 days earlier. About
two weeks after the first spring hatch
came off, I thought to try it on the
chicks and found by grinding it as
fine as possible, which is not neces-
sary in feeding grown fowls. they
would eat it rayenously.
The first year it was fed to alter
nate broods. In the fall / found that
those fed with it were stronger in
frame, not troubled with leg weak
ness, and the pullets earlier layers
than those not having it as chicks. 1t
is now my choice to feed it to all my
chicks from the first to the 14th
week. During the moulting season
feed 1t regularly to all year old birds
and find it stimulates and invigorates
the fowls sufficiently to reduce the
"moulting languor" period full week.
From my experience therefore can
not speak too highly of green bone,
but not until one has tried it can one
have a proper conception Of its real
value And like everything of real
value it can be misused and overused.
L. G. B., in the Country Gentleman.
How the Creamery Benefits the Farmers.
Dairying is now a science. and skill
and judgment are required to make it
profitable. The best methods of feed
ing and caring for COWS, and the most
economical way of buying products
must be carefully considered. If skim
milk can be fed to hogs, calves or
poultry so that it will return 10 to
20 cents per 100 pounds, that part OF
the creamery business is profitable.
The advantages of the creamery
are, uniformity of butter, greater
quantity of milk, better prices per
pound for butter, less labor on the
farm and a smaller outlay for the
farmer. If the section of the country
is adapted to dairying, the farmers
may safely unite to form co-opera-
tive creamery association, but it takes
some time to develop a good dairy
man. Begin by building up dairy
herd, learn how to feed to the best
advantage and to care for milk and
its products. After a sufficient num-
ber of farmers in the neighborhood
have learned these points, they stand
a good chance of succeeding in the
business. Feed regularly, milk at the
same time each day, provide pure
drinking water, having it warm in
the winter time, and have vel! venti-
lated stables. These may seem to be
stale statements, but unless the direc-
tions are observed, the creamery busi-
ness will not pay. See that the but
ter maker you hire is competent and
is careful in all his details. The
source Of dissatisfaction comes fire.
quently from variation in the milk
test. Of course the milk will vary
some, but if the butter maker has
looked after the testing carefully,
trouble will not often occur from this
source.
A good dairyman must learn the in
dividuality of every cow and find just
what ration and the kind of treatment
are best for her. The cow that tests
the highest is not necessarily the most
profitable, but the one which will pro-
duce the greatest amount of butter
fat in year. In cooperative cream
cry the farmers can with profit unite
in buying grain by the carload. Good
roads are a factor jim a dairy region
and without them it is difficult to make
q profit. Then the farmers themselves
must be thoroughly honest. An actual
occurrence in cheese factory illus
trates this necessity: One patron had
a cow which gave on a. certain day
stringy milk. Instead of keeping this
at home he sent it to the factory and
caused the loss of 5000 pounds Of milk.
BY applying the curd test the cause
was discovered the second day.
/ have often asked myself why
farmers could not cooperate success
fully. Primarily they do not realize
the power of their organization and do
not attempt to stand by an association
when it is once formed. Crearneries
have helped pay debts in Minnesota,
Iowa, South Dakota, Illinois, Wiscon-
sin, and in all these sections the fer
tility Of the soil has been increased,
while in the grain growing regions 1t
is gradually decreasing. Then, too,
in dairy sections, most farmers own
their own land, which is not the case
so generally in grain growing sections.
Consequently, although creameries