Milford chronicle., 1929-12-20
N E w S OF
IN T E r E IT
TO
AGRICULTURISTS

Failure to grade eggs is one rea-
son why many farmers don't get a
higher average price per dozen for
their eggs. When small and bad eggs
are marketed with good ones the re-
suit is a lower price for all. If only
a few eggs are obtained from a small
flock, grading is less likely to be
done than when the eggs are pro-
duced by good-sized flock. A flock
of 200 to 400 birds is particularly
desirable in order that the marketing
of the eggs and also the management
of the flock may be put ON the most
economical basis.
The little pig that doesn't get to
market has much to do with losses
in the swine industry. The average
hog raiser markets only Sc per cent
of the pigs farrowed and gets no di-
rect benefit from IA per cent Of the
feed used on this account. Efforts
toward reducing this infant mortal
ity obviously must begin with the
sows. A plan that has proved sue
cessful at the U. S. Animal Hus-
bandry Farm at Beltsville, Nd, is to
put the bred sows in corn field af-
ter the corn has been gathered.
When they have cleaned up the field,
shelled corn is fed by scattering it
thinly over the field. This gives the
sows plenty of exercise. About two
pounds of corn per 100 pounds weight
is allowed, and enough corn is
thrown out at one feeding to last a
week. Good third-cutting alfalfa is
always accessible in a rack, also 60
per cent tankage or fish meal in a
self-feeder. Then each sow gets
about one pound a day of middlings
or shorts, fed dry in a trough. Wa
ter is always available in an auto
matte waterer. The sows are housed
in ordinary hog houses with plenty
of good, dry bedding.
Smoking Meat.
The best fuel for smoking meat IS
green hickory or maple wood smoth-
cred with sawdust of the same ma
terial. Hard wood of any kind is
preferable to soft wood. Resinous
woods should not be used, as they
may give a bad favor to the meat.
Corn-cobs are a good substitute for
hard wood. Juniper berries or fra
grant woods may be added to the
fire to flavor the meat. The fire
should be kept burning slowly, keep
ing the temperature between 70 de-
grees and 80 degrees. If the fire dies
down too much the meat gets cold
and the smoke doesn't penetrate
readily. If it grows too hot it may
scorch the meat. Oiled or WaXed pa
per is best to wrap the smoked meat
in. 1t should then be done up in
heavy muslin or canvas and covered
with yellow wash or ordinary lime
whitewash to which glue has been
added, as a protection against flies
and insects. Hang each piece sepa-
rately in the storage room; do not
stack in piles. A dry, cool cellar or
attic, with free ventilation, is good
place to store smoked meats If 1t is
kept dark and flies are excluded.
It is not especially important
what breed of dairy COWS you select
the important thing is to choose
good individuals of a breed. How
ever, it is usually best to choose a
breed that is common in a commun-
ity.
Live stock often suffer from lack
of water rather than go long. way
for it, especially in very cold or very
hot weather. Horses, cattle, and
sheep should get good drink once
or twice daily. Hogs and poultry
should have water much oftener,
preferably where they can drink
whenever they want it.
Color has been found to be the
most important quality factor in the
sale of fruit, says the Bureau of
Agricultural Economics, U. S. De-
partment of Agriculture, after
twelve years of farm-products in
spection service. Other quality fac
tors include size, maturity, and de-
fects due to insect injury, disease,
improper packing and rough hand
ling.
! Defective chimneys and heating
apparatus are one of the principal
causes of farm fires, says the U. s..
Department of Agriculture, which
recommends the following precau-
tions. Chimneys should be built from
the ground up and should not be US
ed to support any part of the house.
They should be substantially con-
structed with walls at least inches
thick. Defective chimneys should be
rebuilt and faulty heating apparatus
repaired. Stoves should rest On sub
stantial fire-resistant bases and
should be at safe distances from
wooden floors, walls, and wood
work. When stovepipes are passed
through walls or ceilings, a ventiia-
ting thimble of ample size should be
used. Chimneys and flues should be
cleaned frequently, and ashes
should be kept in metal cans, never
in wooden boxes, barrels, or on COM
bustible floors. Fire-retardant roof
ing should be used whenever pos
sible.