Jasper County Democrat, Volume 6, Number 32, Rensselaer, Jasper County, 14 November 1903 — FARM AND GARDEN [ARTICLE+ILLUSTRATION]

FARM AND GARDEN

cold storage on the farm. The cold storage problem may be discussed from the standpoint of the following four classes of people; First, the warehouseman, who builds and operates cold storage warehouses as a business enterprise. Second, the commercial producer, who grows and sella perishable commodities, such as fruit. Third, the farmer, who has a bank account and can afford the best. Fourth, the rest of mankind who consume the product after It has been grown and stored and then placed where they can purchase It. It is the purpose of the present articles to discuss the cold Btorage problem only from the standpoint of the farmer who is especially anxious to increase his income and to provide better for his family. The first question, therefore, Is why should the cold storage problem in any of Its phases be of vital interest to the farmer? In the first place the question should engage the farmer’s attention because repeated experience haa taught him that his small surplus of perishable produce must usually be given away. Present conditions are such that when one farmer has a supply of fruits and vegetables for the market nearly every other farmer has a supply also at that particular time and consequently the market is flooded and prices become so low that the returns may not be sufficient to pay for cartage, let alone the cost of production. When a cold storage room is at hand, perishable products may often be held until the congested market has been relieved and good prices realized, or until such a time as will insure them a second welcome on the family table. —J. C. Blair.

WASHING BUTTER. Those who have made the subject of butter making a life study always wash butter with cold water. We think it best to add a little salt to the water used for washing. Butter that is inclined to be soft is certainly Improved by washing with cold water, it makes it firmer. As Miss Hess says In the Special Dairy Number, it is difficult to wash a lump of grease—so the right time to cleanse butter of the milk is before it is churned into a mass of grease. The churn should be stopped when the butter is in a granular condition. Then the buttermilk may be drained off and the butter evenly washed and salted without spoiling the grain. We consider, it very important to wash butter thoroughly with pure, clean, cold water, keeping it up until the water coming from the butter ceases to have a milky appearance. However, the care of the cream beforehand is of more Importance than washing, methods of salting, working, etc. There is no way to improve butter that is off flavor when it comes from the churn. Washing won’t help it, bad butter soon becomes very bad, no matter iiow careful and cleanly it is packed. —Fannie M. Wood, in The EpitomisL TEACHING A CALF TO DRINK. It is not such an awful job to teach a calf to drink as some people alwaya believe It to be. About the only thing that is needed is a full share of patience and common sense, and with these two there ought not to be a great deal of trouble in accomplishing the task. The great secret in weaning an animal is to remove the fingers from the calf’s mouth as soon as it begins to suck. If the calf has been allowed to suck the cow a number of days it will be necessary to let it hold its bead up in about tbe same position as it would in sacking the cow. When the calf sucks your fingers steadily push its nose down into the pall, which should always be rather shallow and wide. The calf’s noM being in tbe milk, as soon as he gets a taste of it by sucking, gently remove your fingers from its mouth, but be suae to keep your hand on his nose. After sucking a few times the calf wilt n 6 doubt raise its head, and when you again gently force its nose down into the milk do so with your fingers away from Its mouth, but if it does not drink readily let him have the fingers again, always removing them just aa soon as the animal begins to suck. MILLET FOR HENS. Millet seed is relished by tbe hens, and unless given too freely is one of the best egg producers. A good way to teed it Is to throw the unthreshed straw in the shed and let the hens scratch for the seed —but top much must not be given. Millet is almost as fattening as corn, bnt since the Beed is so small, ‘here is less danger from feeding It If corn is given to the hens before being shelled, they will work over It getting a grain at a time, and so far Apart that the danger at overfeeding is much leu. Cowpeas are highly swbshed by hens, bnt like millet and corn, moat be fed with care. Clover seed is also rich in fat-producing properties, and, with "the others, mast be fed in small lots. All kinds of sound grain are good for hens —and If we exercise care in feeding we will gel good results from

HOG NOTES. Small hog houses are best See that the hogs have good shade. Have the sows In a gaining position when bred. To a considerable extent the young sow proves her future ability by the way she manages her first litter. The lot of the hog that will 11a quietly while a stranger passes among them will feed the bettor. A hungry pig takes readily to any food that It is expected that a pig will eat. Build up the frame of the shoat on clover, bran, shorts and like foods and finish toil market on oora. Hogs are creatures of habit and will get to look for their food paly at regular times. Always breed from a thoroughbred boar of good constitution and vigor. His vigor should be In excess of the sows. Overfeeding of sows, musty grain, sour swill, qr sudden changes of food will cause diarrhoea among the pigs. One advantage In having shallow troughs for feeding is that the sows will learn to eat much younger. PURE BREDS. It is hard to convince some farmers try besides style and handsome plumage. Not only do pure bred fowls excel the mongrels in size and better table qualities, but the eggs are more uniform in size and color. Through the hatching season It is easy to get a premium over the current prices for pure bred eggs. There is always a market for them right In one’s own neighborhood, since the Incubator has come into general use. To get a fancy price It is only necessary to advertise in some of the farm papers having a good circulation near home. The surplus stock may also be disposed of in the same way when one has pure bred fowls. We take more interest in the pure bred stock, and the things we take an interest in never suffer for want of care. They are a source of pleasure and profit. The choice products of the poultry yard find a ready market at good prices. The question is will we qualify and equip ourselves to produce the best. —Fannie, In The EplaomisL WHEN CALVES DON’T THRIVE. When calves are not thrifty, the cause may be in the management Irregularity in feeding, overlooking their peculiarities and preferences and crowding them are reasons that cause lack of thrift When several calves are together, and their milk poured into a common trough, the stronger ones will secure more than their share and the weaker calves less than a sufficiency. Lack of water in very warm weather during the middle of the day may cause harm, for It Is customary with some to water the cows and calves only twice a day where the supply of water is at the barn only. The remedy tfs to feed each calf separately from the others and give a variety of food. COAL ASHES IN HEN HOUSE. Coal ashes dumped Into the hen house as taken fro* the stove lend interest to the day’s enjoyment of the flock, and their keen eyes enable them to find many a bit that they tuc* away in their crops and gizards to keep the mill grinding. See that there are no live coals in the ashes when dumped or you may have roast hen some morning when you do not wish it.