Middletown transcript., 1908-09-19
FARM NEWS AND VIEWS

Zoo heavy loads make balky horses
With all stock discomfort always cost
in extra feed.
Milking should always be done in
clean, airy place. free from all bad odors
Flowing for wheat should begin just a
soon as possible after the harvest work il
finished up.
Dairy stock can not be improved if a
promiscuous trying of all breeds is per
mitted to go on.
! Cream should have uniform ripenesc
before churning.
The COW, to do her best and continue
it for the longest period, must have al
least one-fifth her food of some kind ol
nitrogen.
ANY field likely to be under water OF
the soil saturated with water at any time
for more than thirty-six hours at time
is quite unsuitable for alfalfa. Any field
with hard pan subsoil within two feet
OF the surface will prove unsatisfactory
for alfalfa.
To cure warts on horses rub the wart
we'll with soft soap, and in a few days a
scab will appear. Pick the scab off when
it gets loose and rub again with soft soap,
repeating the operation until the wart is
gone. 1t will not leave scar and will
not return.
All dairymen recognize the value of
corn ensiIage as cheap food for milk
production. 1t is but seldom on looking
over the roughage of any large dairy barn,
that corn stover is seen. The silo has
taken the place OF the corn stalk loft. An
experiment conducted recently at the
Pennsylvania experiment station showed
that in meat production steers fed corn
siIage as part OF their ration made better
gains than those fed corn stover. The
stover fed steers ate more grain than those
silsge, but the cost of the feed, however,
was less, to the credit of a stover ration.
But whether corn is in a silo or on the
loft it is mighty good food, when rightly
used, and none too much is raised by
New England farmers.
When the turkey hen gets broody,
bring her to the house where nothing
can bother her. busting her with insect
powder when set and again when taken
off with the little turkeys. make my
insect powder from ashes, sulphur, snuff
and camphor balls. When the hen matches
do not disturb her, except to take the
empty shells from the nest that have
not Matched. When she is through hatch.
ing, let the little ones stay in the place
she hatched them until they are several
days old. They will begin to hunt for
something to eat as soon as they need
anything. Then take them in the house
where the chickens cannot run over them,
and put them down and feed little.
Birds cannot tell their feelings, hence
we must judge and prescribe from symp-
toms alone.
The causes of malignant colds are filth,
dampness, drafts, neglect and improper
food.
Ducks seldom become broody; geese are
apt to become broody after laying the
first litter
Keep the grit and charcoal boxes well
filed whether the fowls and chicks are
confined in yards or have the run of the
farm or sillage lot.
When fattening ducks, bear in mind
that plenty of green stuff will assists to
fnake yellow flesh and fat, while the abb
sense of green stuff from the food tends
to produce white flesh.
Young ducks should weigh four to five
pounds each when they are nine or ten
weeks old and should be marketed at that
age; shortly after that age they will begin
to grow new feathers, will be more diff
cul to pick and will lose flesh.
Watch the chickens as they grow and
Gull out any that do not appear to be
strong and healthy. In all well cared
for Aocks some will do better than others
and those that develop fastest and best
are the ones that will make the
greatest profit for their owner in the
months to come. If none of the flock do
we'll there is something wrong with the
care and foods.
Because the growing flock is not weak
or sick, it does not follow that they are
making the best use of the food consum-
ed. 1t is possible for chick to be ap-
parently strong and healthy, yet unable
to digest the highest possible per cent. of
its food because certain food elements
necessary to round out a growth making
diet are lacking.
In a recent report, published by the
Iowa State Dairy Commissioner, the aver
age cost of producing one pound of butter
is given as follows:
In the creamery that makes 10000
pounds OF butter per year, it costs 4 cents |
to make one of butter, and in creamery |
$4,000 pounds, it costs 3.4
cents to make one pound;while in cream.
cries making $50, 900 pounds per year, it
costs only 1.S5 cents. In some of the
the very large central plants, that are pro-
ducing over 200, 900 pounds OF butter per
year, it costs IA cents per pound. These
figures clearly show that the larger the |