The Syracuse Journal, Volume 23, Number 40, Syracuse, Kosciusko County, 29 January 1931 — Page 3

Mi NO BEST WAY TO FEED CHICKENS Emphasis Must Be Laid on Completeness of Ration. Recent developments In fearing poultry have brought out new feeding methods, each with «« supporters who ,see the method rather than the feed. Mays Prof. L. Norris of the New York State College of Agriculture, who adds that there is no best way to feed poultry as long as the emphasis is laid on the completeness of the rut ion. ‘ ft When birds are kept indoors It becomes more difficult, but not impossible, to the hens' feed requirements. because green feed of the proper type, and hugs and worms, have been automatically removed from their ration. Many food substances needed by hens may be in these natural foods, picked from the range. The only waly out of such a situation is to make use of the so-called protective feedstuffs. such as milk and dried leafy green feeds. The same food needs can be pro- , vlded in an all-mash as in a scratch mash ration, says Professor Norris. When* an all-mash ration is used’ it must not be too bulky, but should be iimre cement rated; than when a seratch 'mixture of cracked corn and | wheat Is fed In addition to a bulky mash. When any one of the proteins, carbohydrates, fats, mineral salts, or vitamins is lacking, then poor growth, low egg production nnd lowered disease r;ii-results. S K<.r good growth it ap|H*ars that from IS to JI per cent <d protein is needed In the chick ration for the first few xveeks. Afterwards the protein content m iy be gradually reduced to 15 or 16 per cent at twelve weeks of age. Laying hens need about 15 or Id per • ent of protein ill their T - | tion. Pullets during the first six ' months of egg laying need slightlymore protein *a egg production Jul a< - comonnled by slow growth. \ .1 Wide variations In Ossling methods are allowable, says D.-mor Norris, as long ns thenons get enough of a ration that has the essential uiitrnive v .••ties. , Hole in Roof Is Poor Henhouse Ventilator Cutting a hole In the roof Is a poor | way tq ventilate the poultry building because It allows considerable boat to j escape, making the house cold, says ; Prof. AC Smith, chief of the poultry division nt University farm. St. Paul. Running » shaft through the rdof to near the floor Is hlw a faulty method. tMMBQM nnieli of t-jie moisture * w ill escape the shaft nnd accumulate near the top of the nwin where the air is warmest. j , The easiest and simplest method of keeping the poultry hou«e comfortable with reference to tenqierature, moisture nnd ventilation, Mr. Smith says, is to have it equipped with windows just like those used in dwellings and then use the upl»er sash for ventllat- i ing during extremely cold weather. The sa*h may be dropped any dis- ; fance -required by the conditions of wind nnd weather, hut it should never I he completely closed, even on the/ Coldest night. There no aii’tomatlf system of ventilation that will give complete satlsfiictinn. Air. Smith says. Any system used "ill require adjustment | nnd stmietitiies this will have to be ► given several times a day. Disinfect Drinking Water in Henhouse A good homemade dhdnfe< tant for ' the drinking waler In the poultry house !• a < tjlcium iiyjaa-idortde sola j tion To’ make it. take one 13ounce can of chloride of limo, one half.pound s of fine table suit, and one gallon of I bot water. Mix ami dissolve; allow [ the lime t/hd'the salt to settle, and I use only the clear liquid. Prepare, the mixture In earthenware I or glass jars and keep it protected from the light. The solution should ; not la* kept mere than ten days. Two ’ t.ihles|M«mfu!.«.of..the solution for* each • gallon of drinking w ater disinfects j satisfactorily. ! — Follow Directions The m.itmfaetnr. r s .lire. th> s rimnld be followed TO the letter in determining the temperature at which to keep the eggs within an incubator. The manufacturer did all the experiment- j ing that need be dune..nnd the recom- I tneodatlnna he gives are as nearly accurate as It is possible'to make them. The thermometer should be placed just exactly as directed, then«the incubator operator will know tfiat the temperature for the eggs' is as It should be.

Proper Insulation Proper Insulation is as important as good ventilation for "poultry houses. South Dakota authorities agree that i while condensation of moisture is reduced with rapid changes of air. yet in thoroughly Insulated houses It is not necessary to speed up circulation of air so much as in poorly insulated houses. Other South Dakota tests indicate that hens receiving yellow corn in scratch and mash lay 25 per cent more eggs and consume less mash than beus receiving white corn. Essential Vitamins Better chicks result if the hatching eggs are rich in vitamins A. D and F. Yellow corn and green alfalfa leaves supply vitamin A. Vitamin D wifi be supplied if the flock can range In plenty of sunshine. Whole kernels of wheat contain vitamin EL Each poultry raiser producing hatching eggs should see to it that his breeding birds are receiving their share of these vitamin containing feed*. In ease of a long spell of cloudy weather feed tested eed liver oU>

New England Colonial Style of Architecture Always Satisfies A f • < p —— J•.Vf f7 $ 1 I I - k->g £ rr? • :jj J ImJ I till I X . I H —a 4 ' 0 " —| * • ■■'*l 11. JLJ_IX*7^4WL ? I_ ' LB, Kitchen T Wm W~l ;; io’6'x7'6“ I g I I BiningM *’«*"••• LJ • h i L -tn I VEST. I I // »[ < - \ First Floor Plan.

By W. A. RADFORD : Mr William A Radford will answer ■ questions and give advice FREE OF | < < >ST on all subjects . pertaining'- to j practical home building, tor the readers of this paper. .On account of his w.de experience as editor, atfthor and n .1 Is, without doubt, h uhest authority on all these- sdl,-. j<<.ts' Address all A. Radford No <•: South Ddarborn street, Chicago. HL. and only inclose two-cent stamp tor reply. 3 Here is an excellent example of the New England colonial style of archiJ te<ture, in frame construction and I with' such modifications as are re- | quired to adapt it to modem Btahdj a rds and tastes. The house is a simple. practically square, two-story with gable-roof type, but with a wing added: at e:i< li <■! d to relieve the boxlike effect and to provide space for a sun room - and a breakfast room. At the center of the front there is an entrance vestibule opening into a long living room at the right. At one side of this living room is a fireplace and a door opening injo the sun room, the latter almost wholly inclosed with windows on three sides. At the fur end of the living room the stairway to second floor rises directly from the room. i An arched opening connects the living room with the dining room, which j is at the Other side of the house and off of which opens the breakfast rOOffi. ' There are also doors from the dining I 1_ ! Ventilators in Kitchen Are Desirable Adjunct There are three general stylep of. kit. hen electric ventilators, each style 1 designed to tit a specific set of ciri cumstanees. First of ajl there Is the portable type i especially adapted for use by people who rent their homes. These ventilators come all ready to be htmg up over a window and may be easily removed i when the family moves to another resilience. When /<>u wish to start if you mere- ■ ly* drgw the window down from the i top a bit and turn the switch whjcb ! operates the motor. The cup-shaped, blades of the ventilating fan suck out all the unpleasant i heat amUfu m-s steam nnd smoke i and semi them f-Tth into the great outdoors. When the cooking is finj I shed you Just turn off the motor and j close the window. . The “built-in” tyi»*» of ventilator Is ■ a cabinet model designed to be inI stalled in the house when it is being j built, it iiiu*t be specified in tlie plans ! of the house. Its advantage over the portable type Is that it cute off none of the. light from the principal window •. as It has its own little windows, both inside and out, and a single operation oprtis both windows and starts the fan going. An- | other motion abuts them and stops the motor. The third type Os ventilator, which Is very*, very scientific and which supplies the truly ideal form of ventilation, consists of a horn! which is placed directly above the range and a pipe

Oak Flooring Found to Kill Noise in Flats The problem of noise elimination in large apartment house dwellings has been partly solved by expedient of flooring, atcording to Ernest H. Heydt. •Recently it has been noticed that apartments equipped with oak floors seem to b» more ‘dead to sound than those otherwise equipited.” be said. “The reason is readily apparent. “Oak floors are laid on a sub-floor-ing, giving them two thicknesses of material, which necessarily makes the apartment more quiet. 1 * Cedar Vapors Soften Paints and Varnishes The same cedar vapors so pleasing to owners of cedar chests and so displeasing t:o moths, the United States Department of Agriculture finds, are responsible for the softening of paints and other coatings In cedar-lined receptacles which frequently reSults in damage to the materials stored in them. The cedar vapors were found to act

room and breakfast room into the kitchen, which is placed just at the rear of the dining nxm. A portion of the breakfast rotfm wing, to the rear of the breakfast room, is occupied by a large pantry opening off the "TTrfHc n. The kitchen itself is small but <mipa<tly arranged to facilitate the hmßsework. At one side of the a floor leads to a small rear ami this also leads to the basement stairs. The upper floor contains three bedrooms and bath. These bedrooms are i; | 1 1 ■: — >¥,gß/ . hall/M. - ■ t ; itoop —J f j— SedTm teviier £J »r«w»* Second Floor Plan. all of about the same size and each is provided with a closet equipped with the most modern type of clotbeshahging equipment which greatly iii creases the capacity of the closet. All the second floor rooms are grouped about a central hall and the bedrooms are alt conveniently close to the bathroom. - ’ - leading to the outdoors. The ventilating fan is in the pipe, and as the heat and fu'nles rise from the stove they are sucked up hito the lu><>d. along through the pipe and forced outdoors. An opening in the pipe affords general ventilation of the entire room nt the same time. The advantage of this type of ventilator is that the cmA’ing heat and fumes never get into the ki t c hen a t aII —i hey are re mo ved di reelly. from the stove. In installing any system of ventilation. It is desirable to locate the ventilating'fan as near the range as It can be. so that'the heat ahd fumes will traverse the shortest possible distance before being ejected into the open air. Quite apart from the comfort and esthetic ap)>eal of a ventilator, you will find that it will reduce your refrigeration bills. ft>r,your refrigerator will no longer have to fight high external temperatures. And a ventilator, by sending the grease un<! smoke laden air outdoors, makes your house easier to clean and keep clean. Still another advantage of the electric ventilator is that it not only ventilates the kitchen, but actually performs this highly (lesirable operation for the whole house. If your living room, for Instance, gets smoky and hot. open the kitchen door, start the ventllatftig fan going and In a few moments your living Toom air will be fresh and sweet. People who have* t«qostory rooms they want to make comfortable and livable vfill find that a ventilator installed in the attic will turn the trick.

as a slow solvent of the drying oils used in the coatings, softening them to a point of extreme stickiness. Flat paints made with turpentine as the principal agent for carrying the pigments and containing practically no oil are not softened by these vapors. Likewise, radiator bronze and lacquers with special are unaffected because they are Insoluable in cedar vapors. The objectionable condition for which cedar vapors are responsible has occurred wherever manufacturers have used unsatisfactory -coatings on the metal surfaces of the cedar-lined safes or chests, such as hinges, locks. Jambs, and the inside of the doors. Window Thermometer A thermometer is a sure and safe way to know Just how cold it is outside of the home, and to have one fastened outside of your window will save you a lot of discomfort. It will aid in keeping the temperature of the rooom even, because yon do not have to open the window and stick out your head to find how cold it i&

THE SYRACUSE JOURNAL.

DAIRY. TEN PRECEPTS TO RULE DAIRYMAN Colorado Expert Tells How to Produce Best Milk. Ten commandments for a dairyman, which, if followed religiously, should aid dairymen in producing milk that is always clean, fresh and healthful, have been prepared by John O. Toliver, secretary for the Colorado Agricultural college extension service. Toliver’s long experience as deputy state dairy commissioner and chief inspector for the diflry commissioner, has familiarized»him with dairying problems. Here are his ten commandments: 1. cow stable and corrals shall be kept clean at all times and bad odors shall not persist therein, so that the milk inspector shall gay to thy neighbors. “Surely, this man is a dairyman.” 2. Thy manservant shall be healthy nfid shall be clean in all respects and his hands shall bear witness concerning his work. Yea. cleanliness is next to godliness. 3. The milk thou sellest shall be cooled at once after it is drawn from the cow. 4. Thou shalt keep thy plant clean in all respects; the ceiling, walls and floor shall bear testimony concerning thy work. 5. Thy product shall be fresh and well flavored. Verily, age Is to be respected. but old milk will not be tolerated. 6. Daily thou shalt labor washing and sterilizing thy milk bottles and equipment sb that it may be said, truly, this man is worthy of his hire. 7. Use thine own milk bottles and cans lest some man rise up against thee and say, “Thou thief.” 8. Pasteurize properly all milk purchased from other dairymen because thou dost not know what care has been taken in producing it. !>. Thou shalt not sell dirty tnilk nor milk which has been produced in an unclean place. Dirt shall be kept out of milk, not strained out. Yea. verily, dirt in milk is an abomination to mankind. IS. Thou shalt not water thy milk but shall sell a good, clean, well-fla-vored. healthful product which shall cause thy customers to rise up and bless thee. Locate Dairy Barns on Well Drained Ground The dairy barns and lots should be located on a well-drained piece of land. Good drainage from the barn and in the lots is very necessary. If possible the .building should be located on a hilltop. If this is not possible, then good drainage ditches should be provided so that the lots will drain quickly. The milk barn may be located on the brow of the hill with the open feed sheds and feed lots on the’’ southern slope of the hill. The milk barn should, preferably, be situated north and south, facing east so that all parts of the building will receive’ die greatest amount of sunlight each day. There should be ample room in this stable to allow GOO cubic feet of air space per ew. or stall, and suf: ficient light to provide at least ‘four square feet of light space per cow. One of the most serious defects of barns, particularly old barns, is lark of sufficient light. Plenty of light is one of the most essential things about a barn from the standpoint of the health-o's the animals and sanitation. SunlAht destroys germs, where there is plenty of light unciean conditions, are easily rjiscovered and corrected. A dark barn is usually a dirty bam. The windows shoulii extend almost so the ceiling so the sunlight will reach all parts of the floor if possible. Cleanliness Safeguard for Newly Born Calves Cleanliness Is the best safeguard that we can give the newly born calf Up till fall the calves have t»een arriving on pasture where nature makes things clean. Troubles are seldom encountered ulnlet these con<iiti<>i:s. But now the calves are arriving in the stable. A clean box stall is the preferable place, it Is a good precaution to disinfect Ute navel Immediately, as much trouble enters by this sourire. Given a' good start, the calf should do welt on good feed—-if the feed pails are kept clean. Dirty feed palls are the abomination of the average stable and the cause of more digestive disorders than all other causes combined. Where the farmer will take the trouble to not only wash but scald the calf pails once daily he will miss a lot of tribulation in calf rearing.

Feed for Calf A common fault in feeding calves during the first month is to feed too much milk. This is especially true during the first few days. The milk from the dam is not yet fit for human consumption. There is a lot of It. The tendency is to be liberal with the calf to the calf's hurt. The stomach of the little creature is adapted to milk little and often. Overfilling brings on indigestion and scours. The very largest calf should not get over eight pounds of milk daily for the first week. Grain for Calf , Let the calves have free access to the grain, but do not keep it before them more than half an hour at each feeding while they are young. After they are a month old let them eat all the grain they care to of whatever mixture may be provided for them. Care should always be exercised to keep the troughs clean, however. The calves should also be given an opportunity to drink all tbe Water they desire. In winter they should not be oermitted to drink icy Water.

”TAey Voted My Loaf 'The Best White Bread Made from Any Flour’ ... And Fve Used Gold Medal for 15 Years”

Mrs. C F. Alexander, Kenny, hl

**l entered • loaf of white bread at the DeWitt County Farmer’s Institute held in Clinton in December and won first prize. The award was—’Best Loaf of White Bread made from any flour? And I’ve used Gold Medal ‘Kitchen-tested’ Flour for 15 years!” H' I g olo medal flour E

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As a woman grows older she be- Man is made of dust, but to be comes more sensible and less bossy, proud of being earthy is bad taste. YOU’LL LIKE YOUR NEW WASHER. MRS. FIELDS. BE SU RETO USE RIN SO, TH E i_UL 1 HARD-WATER SOAP I’LL GET SOME ON NEXT WASHDAY ~ NO ... I NEVER SAW TH E NO WONDER THAT SALESMAN CHANGING TOLD ME TO, USE RINSOI DID . TO RINSO. TOO YOU EVER SEE SUCH SNOWY I _ WHITE CLOTHES? r." I l . I «i* this soap I r-pHEßrSno^tstakin^, it fairl y gleams’. I I Lbright neW ' . whiter', safely—l ■ out dirt—savo i ■ the clothes’. hardest water —no I ■ RinsoisaUro un<^’ softe nets.Give S tu« I I J Th****”* I** 1 *** 1 — ■ Reasons Why You Should Use ■ Cuticura Soap ; * L It is pure and you should use the best for daily toilet uae. < , X It helps to make and keep the skin clear and healthy. < , X It contains medicinal properties so is excellent for skin < , troubles. < X It keeps baby’s akin healthy. < X It is excellent for shampooing the hair. < 6. It is economical at 25c. a cake. 4 ► — ■■'■ ■ »■—■—— — < SfptSe- Oifrmtrr «Usoe. Tale—2sc. < W. g rirt..« Paow Drag ft CbaaiaalCMrwatlw. Malte, Hm.

For Bread, Cakes or Pastries, this "Kitchen-tested” Flour Always Brings Sure Success TODAY more women are using Gold Medal” Kitchen-tested' Flour- than any other brand. Chiefly because they find this allpurpose flour always gives uniform good results, whenever and however they use it It will bring this same success in your baking. Because all Gold Medal Flour is "Kitchen-tested” before it comes to you. Breads, cakes, biscuits, pastries are baked from, every batch —in a home oven just like your own. And only the flour that successfully passes this "Kitchentest” is allowed to go out to you. You get only the flour that has been tested for baking success in advance. 4 15 All-Star "Kitchen-tested” Recipes Given FREE Inside Every Sack « 12 of America’s most famous Cookings Authorities have joined with Betty Crocker in preparing a new set of unusual recipes. You find 15 of these interesting new "Kitchen-tested” recipes inside

SCORE CARD FOR BREAD •a 1 .;.. ../rrssa Department of household science Illinois Farmers* institute Tm«r«. • . • a Ml I .......... U IS" Appcarabce • •19 /6T Flavor. . ««.«••• 40 every sack of Gold Medal ” Kitchen-tested” Flour. And new ones appear every 3 months. You’ll enjoy making these new baking creations —every one has been simplified and “Kitchentested” for perfection. So ask for Gold Medal “Kitchen-tested' Flour today and get the full set of recipes free. ion Washburn Crosby Company General Mills, Inc., Minneapolis, Minn.

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