Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-02-02
THE FIELD OF AGRICULTURE
Suggestions for the Ii"ir Of All she
Earners-t;OOd Directions for
Marketing Poultry.

y ittt rr,st * tie hcs; for hrus. az
it is the most rrufprtuhlo for n IT,
feet ana gives "a good supper, when
the hens arr crOucnng.
The Salt cure 81 ,ijSt ou wheat l. be-
ng advocated. and !, Is said that u
halt -bu-ho! 10 bushci of sat au acre
sowed broadcast on wheat fields about
the time the grain comes NJ viii prove
a sure prevention for rust. IL is said
ttdt if ~ much as Il bushrl Hn acre
is used II is good tor two years Tn"
remedy j. suggested rs being chici,cou-
IN this state" but it would hc great
task to attempt 80 Use it ON all the
whca. fields
Tine cost of -prayi, apple trees
tire" times with bordeaux mixture At
the Main" experiment station is from
10 To IL cents - tree. baldwin apples
ON sprayed trees showed - per cent Of
the fruit free from s,ah. while un-
sprayed trees showed only - per cent.
of the fruit trees from stah on full
grown trees it is rcckoucd that the aver
age crop is about three barrels, which
would give a gain of II barrel of clear
handsome fruit as . result of the
spraying. The profits OF the operation.
however. vary. as some years there is
very prevalent
n swine grove" who HIS been trying
alfalfa pasture foi bis hogs says that
really they should moi bc rastured On it
till the third season after sowing. AZ ii
requires three seasons. he says for the
plant to get well established and if the
swine arc turned on t" it before it is
likely to become seriously injured. The
he, rrs - tpi al
alfalfa come from the growing animals
and when the alfalfa pasture is used
for growing hogs it is estimated that
the grain ration may be cut ono half
AT least There is the further udvan-
tagc in pasturing that the hogs do not
require 50 much caro- ~ when in con-
tlnemcnt or on IA ranSc "f limited area
ana this is quite an itcm in the expense
Of raising swine.
MARKETING POULTRY.
Make haste slowly. ar. ut least. make
thorough preparations for the work
You have set about 10y having your
birds III the very best possible condi-
ton, SAYS Commercial POETRY Many
will say, | don't car: !: bit for n fat
bird. Very true yet that same person
in sight. Fatton birds thoroughly on
any good, clean. sweet food. most con-
venent and profitable remembering.
however, that there is nothing yet dis
covered that will take the place of good.
yellow corn either whole. cracked or
ground into meal. or ali three forms.
| for imparting that clear beautiful vel
low SO much sought after. When your
birds arc ready, sell them. then Kill
| them afterward. Our birds are usually
sold week in advance. and each bril-
| is as carefully dressed as though de-
signed FOR our own table. We cut of
the head. applying a cleaning prepare :
, ton which VIC consider Indispensable
scald. then with half dozen plsses
OF the hand the fowl is Invested q!
feathers, pinfeathcrs and hair at one
! operation. leaving smooth. perfec,
carcass with the skin free from abra :
sions or ragged places. We also draw
clean the gizzard. remove the gall blad-
dor. and wash Thoroughly to remove
all blond from both carcass and glib
let's. Tie tho wings close TO the body
draw the skin Of tho neck over tho end
of the bone and tic wipe out the inside
with Il clean cloth, turn the fat back
from the opening cut through which
to draw. and pin it on each side with
wooden toothpicks. then hang up h.
the legs IN cool place over night
When ready to start to deliver. the legs
are cut off at the knee joints. tho reuui-
site number OF giblcts put In each fowl
then it is weighed carefully and
wrapped in clean. strong paper--not