The Savannah morning news. (Savannah, Ga.) 1900-current, 1902-11-17

stock some system must be adopted in
feeding Some advocate the feeding of
the roots whole on the ground. while
others recommend cutting up the
roots, slcing on a machine and feeding
in troughs Experience, and your feed
ing demands will soon solve these ques-
tons In some cases it will no doubt
justify the cooking Of the roots. This
will apply especially well where any
portion of the potato crop is to be fed.
THE poultry yard has become an i'm
portant part of the farm income on
many farms; it therefore deserves the
attention necessary to keep it in the
best of working order. This can be
done in no way cheaper or more salts
factorily than by cooking a few
messes of roots each week throughout
the winter for the fowls.
THE raising of the root crops is
the first and most important thing to
look after. 1t IS not too late to sow and
plant some of these crops. Provide
variety of feeds and provide plenty"
All foolish things usually soon run
their course and are dropped The fad
or fashion for Belgian hares and their
breeding had it's day, but 1 do not
think it was or is all a humbug, says
Van Deman in Rural New Yorker.
Having been so situated at one time
that it was convenient TO keep this an
imal | bought few and tried their
propa cation and growth. My son then
became enthused, and / feared he
would become crazed with the business,
but he did not quite reach that point.
We never paid any fancy prices for
breeders. nor did we try to sell any
in that way 1t is true that we sold
some at fair prices to those who
wanted them for making a start, and
found the business moderately profit
able in a small way. 1 always knew
that there were a lot of sharpers in
the trade, who asked enormous prices,
and, I am sorry to know, got them.
No one with good sense and ordinary
means ought ever to have been fooled
by any such scamps. There was and
now is. in my opinion, a legitimate
and reasonable side to the question.
We had a country place, where we
grew plenty of all kinds of garden
stuff and some farm crops. OF course
there were some weeds. Nearly every
thing that grew seemed to suit the
taste of the hares. We gave them
grains of all kinds in some measure
One thing that they liked and thrived
on above all else, was the leaves and
tender bark of poplar trees. We hap
pened to have row of Carolina pop
lars near our house, and it occurred to
me that. as they needed topping, the
brush would make good food for the
hares. This proved erninently true, for
they ate all but the wood, and it
agreed with them wonderfully. There
was almost no sickness among them
after this discovery. 1t was also very
cheap food. All we had to do was to
cut off what brush they would need
for few days and give 1t to them,
along with little grain, weeds from
the garden and any other stuff that
might be suitable and convenient.
They needed some water, but did not
drink freely when they had green food.
We found the hares as cheap and pro-
htable meat as we could produce from
other animals, and it is most delicious
on the table. A writer in the Rural
New Yorker has lately stated that the
flesh was not good in the summer.
This is true of the old hares. but not
OF the young ones. We have never sat
down to any better dish than that
made from half-grown Belgian hares.
well fried, no matter what time of year
IT might happen to be. We liked them
stewed and in potpie fully as well. Our
visitors who tried any of these dishes
all pronounced them excellent. We
never tried to sell any hares on the
produce market, because we did not
care to do it, but we could have af-
forded to do so for about the same
price per pound as chickens. and nv
wife says for less. We have eaten hun
dreds of wild rabbits (and some Jack
rabbits among them) at our house, but
we prefer the hares to all except those
about half-grown and not mangled by
shot. AS matter of interest. to the
boys and for those VINO are situated so
as to give little time and care to
Keeping them the Belgian hare may
be made source of profit and pleas
ure, but only in a moderate way.
II. f. Van Deman.