Year: 1871

TURKEY BREEDING. I'VE raise poultry
chiefly for the table. What the producer
wants in his stock is good quality Of flesh,
early maturity and capacity TO make the
most flesh out Of given amount of food.
a turkey weighing fifteen pounds is just
as good for the table as one weighing thirty,
and most housekeepers would prefer them
under twelve pounds. In most markets the
lighter weights would bring the higher price.
1t is only in the region of large hotels and
boarding houses that the very large birds
lrng an extra price. 1t takes about three
years for turkey to ot9aip his largest
weight. If at twelve months a gobbler reach
thirty pounds live weight at two years he
would reach thr'y-iive, and at three years
forty or little more. But it is rare to get
a loale bird over forty pounds. and then it
is generally by some process of stuflng that
destroys his stamina and ofientimes his life.
This weight is excelled sometimes, but about
the time one thinks he is almost sure of a
forty-ii FOUNDER, the prodigy sckens and
dies. Ii may be assumed, then, that forty
pounds is about the limit in which a vigorous
turkey cock may be safely carried, and from
half to two-thirds of that weight is the last
safe limit for the hens. With breeders of
this size and little under we should get
large, strong chicks, that will economize food
and mature earlier than the offspring of COM
mon sized birds No birds yield more
quickly to treatment than the turkey. The
influence of large sized gobbler in flock is
Immediately visible in the increased size of
his chicks. The introduction of wild blood
increases the hardness of the young. A
larger proportion of the eggs will hatch and a
much larger number of young will be likely
to grow up. With little panstaking it is
quite easy to breed TO any desired shade of
plumage. e.-Amerjcaa Ay'icuhuralia.


A New METHOD or PACKING BUTTER.
Michigan dairyman has lately published his
method of packing butter. lie has oaken
tubs, with heads at each cad They are
fourteen inches in diameter at the top, nine
inches at the bottom and sixteen inches high.
In packing, cambric bag is made to fit the
tub. The butter is packed in the tub as it
stands on the small end the sack being long
enough to extend above the edges Of the
tub-imp~essed down frml until within an
inch and a half Of the top, when a circular
cloth is laid over it, the edges Of the sack
turned over that, and layer of fine salt
placed on it. The head is now put in its
place, the tub turned up, and the butter in
the sack of course falling down to the bot
tom, leaves a space all around it, which is
filed with brine, poured through a small hole
in the end When full the hole is corkcd
up tight The butter floats in the brine and
is ehectua!ly preserved from the air, and will
keep for an almost indefinite period.


To KEEP POLISHED MATERIALS FROM TAR
NIsmNG.-Ihe following composition has
proved efficient after several trials: Put half
an ounce of solid parailin into glass with
wide opening, and let it melt in boiling water;
then add one ounce Of petroleum; shake the
mixture after having corked the glass, until
it becomes cold ointment. In using, cover
the metal with it, and wipe off aflerward
the greater portion so that the polish be lit
tie affected. Both matters form a carburet-
ted hydrogen compound, which is unaffected
by moisture and the oxygen in the air. A
thin coat is sufficient to prevent polishing
metals from furnishing.