Sterling Standard from Sterling, Illinois on March 4, 1897 · Page 13
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Sterling Standard from Sterling, Illinois · Page 13

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Sterling, Illinois
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Thursday, March 4, 1897
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, >?"'. fY I ft Ate kafrfra hog cholera germs tobs four miles on the wind, in a filthy hog p«n and finally 4wftrey sH the hogs in it, while hogs irt steatt pen* near by v escaped, says an f sBKti&sge, There is a~E*£at disparity { {, e* opinion as to what filth "is. Genor- It emits a disagreeable scent A BWill barrel or hog trough ia cleanliness, nor is a bad smelling "Hogging down" corn, espe- When the weather is warm, ia Apt a clean proceeding. A hog .may «at part of an ear of corn, leave solid Aroppings on the remainder to fester In the hot sun, cholera bacteria alight apon it and breed, and then another. "Bog comes along and finishes the-ear, disease germs and all. "Hogs follow- •f&g cattle"—well, this is dangerous jnnmdf So many practice it' and believe in it that if .1 should condemn It ill the Toms, Dicks and Harrys from Oklahoma to Ohio would "folloW" me r^lrlth tha£]^clpit^cy£_offa ronn~run-; - stove, and perhaps, for safety, compel" ling me hastily to seek the shortest way , to the tallest timber. So I will let that jpasa end say.nothing about it, Anything that weakens a hog's system makes him more receptive of cholera microbes. In this category can be named too close inbreeding, breeding from immature animals and wrong feeding, as an all corn diet for young animals, stinking slops, impure drinking water, nesting'In cold, damp pla- |&es and other errors s in feeding and care. Disease bacteria and cleanliness •are antagonistic, and the farmer will not flourish If environed by the latter, -with this one exception, that there has been a profuse production of the former In some near-by fountain of fllth. • ' . • , • •• ~ • • • A Tick' DcBtroylng Bird. There Is no remedy forahy-anlmal_or_ wsitl J>*«l!ng Fodder. Corn fodder !a taWngr snch a prominent place among our rough feeds that the greatest effort should be put forth In trying to discover and bring into general use the best ways of handling and most economical methods of feeding it A few years ago but little fodder was handled, but since the hay crop has become eo uncertain almost every farmer has learned, perhaps by using a small amount at first, and Increasing, that if is one of the best of the rough feeds for horses, cattle and eheep. It has been, accurately determined by experimenters that the food, value of an acre of corn fodder it properly handled is as great as that of an acre of hay. A thing to be wondered at is the careless way with which many farmers handle and feed it If the user of fodder realized what is,lost by allowing it to stand in the field for" half the winter or more or by hauling it to the bam and stacking it po6rly, ;: ne L w6jaIdr:C?fJalnl^cJlmng^hia^ methods and use s^me~orthe~cars"that- Is exercised In the handling 'of hay. Some contend that by making large shocks fodder can remain without and suffer but little, ho.wever in the largest of standing shocks there is a total loss of a considerable amount, While the greater part of the shock Is injured. Fallen shocks .often become wet and rotten, wholly unfitting them for feed. Fodder should be hauled aa soon after it is dry as possible and either put un* der cover or stacked without Use of the shredder or threshing machine makes cover., very necessary, ' while whole fodder can be stacked and fed with but little loss. A good way to do if a little barn room can be had, Is to make small stacks and when one is opened move it into the barn and use from there as needed. Through the northern part of the state threshing In Cold Weather. It may not t»o arafss to suggest to Inexperienced butter-nmkera that sthey will save themselves a good deal of trouble, loss of time and damage to tha butter If 'they will bear in mind a few simple rules that apply with more force in cold Weather than in warm, says V. M. Couch in American Dairyman. The temperature of the cream for churning is a matter of the first importance. What the exact churning temperature should be can be determined by experiment, for the condition of the cream varies on different farms owing to the kind of cows, the way they are fed and the method of Betting the milk and keeping and ripening the cream, but a temperature of about 62 degrees will come nearer, I believe, to suiting most cases than any other, it is safe to begin at that temperature and, if not satisfactory, raise or lower ,lt at succeeding churnings until the proper degree is reached. For Instance, should tha churning at: flSfc-degreeflitake too o; maohincB-are-qulte-generally-'uaoA-lii- -natural enemy to the pest, says, the Australasian. As an enemy to the tick that is now causing such destruction among the. Northern Queensland herds the most promising appears to'be. the Thlnocerosblrd,"Buphaga erythrorhyn- cha." These birds gain their living by feeding on thai ticks that infest many of the wild animals in South Africa. Among wild, beasts'their attention is chiefly directed to the rhinoceros, the -Cape buffalo, the sable antelope, and tha wart-hog, whUe among the domestic animals horses and oxen are their favorites. Mr. J. a. Millals, in his work, "A Breath from the Veldt,"- says of these birds, "It is no uncommon sight to see an ox lying stretched on the .ground on his back exposing the under parts of his body to them." The rhinoceros birds have tails of hprny feathers, and claws of extraordinary strength :and $harpness, by which they can cling securely.—They—can-—hop—backwards- Qulte^s^ wej.1 aslorwardsT. and they of-" ten make long drops from the shoulder to the foreleg, or down the side of the animal. .This bl rd could be. easily brought from South Africa to ; Queens- readily in> Australia as It does in the Cape, it would be of incalculable benefit to the Btockowners of the north, Lamb* for* Winter Market. The people of the United States want 'mutton during other than the late autumn months. When lambs; generally speaking, are ruahed Into the market ' on the approach bf winter, th<| inevitable result is a glut In the market When the feeding is carried on into the winter some food of a w,atery nature as roots, will render good service ' as one'factor of the ration. Roots give tone to the system: Very probably good corn ensilage yttl answer nearly as well, when three or four pounds per day are fed. The most convenient grain - ration in your state would-probably be corn, oats and bran. In the absence of roots or corn ensilage the corn should be fed cautiously. Then, doubt?. lew the small wheat of which you have much, may toe fdund of service, but ' your excellent staff .of professors at the - experiment station will tell you all about these things.-. In solving problems of this nature the agricultural experiment stations are Of. Inestimable 1 Jalua to the Jarmers^nd throngi them preparing husked shocks'are run through the machine, which shreds the fodder in good shape, shells the corn and cleans it fairly well—not usually enough for Belling, but BO there is no objection to it for feed. We find this a very good method of preparing shocked corn for feed. - In building a stack of whole fodder see that in placing the bundles the middle is kept high enough to insure .the stocks. having a good pitch after the'stack has settled. In stacking shredded (fodder the same rule of keeping the middle full should be observed, and as an extra precaution, the top of the stack should be well covered With wild hay or straw. Fodder, either shredded' or whole, that IB used outside of tho barn, should be fed In racks and never scattered about on the ground,. as there., is not only much trampled and-.left untouched, but the food value of a great deal of that eaten' comoa is off-color and inclined to be crumbly, at the next churning try a temperature of 64 or 66 degrees, according to circumstances. When if the butter Cornea too soon and is soft, a low er temperature should be tried. Cream should not be allowed, to freeze, but if only one churning a week be made, it Should be kept cool enough to keep ! it from souring till the day before it ia churned, when if not slightly acid, it should be set in a room, warm enough sq that it will become so In twenty- four hours. The cream should be well stirred every time a fresh skimming is added, or twice a day. When putting the cream In the churn, strain it through a cloth strainer. This will remove all specku that would mar the appearance of the butter, including bits of curd that may have formed and hardenedjn the_cream, and which, if -derive the same good from fodder that is wet and covered with dirt as it will from clean dry feed. A rack that Is easily and cheaply built and one that ^an9wera :=r the rr: -|>urpoBe very well, show-aa White specks in the butter. If granulated < butter is made^-whlch Is the best and most proper way—and it comes too hard or too soft, work it with water warmed or cooled to suit the case. If the butter fs to*be ealted with brine, use water warmed or cooled to ault the case. If the butter' is to be salted with brine, use warm or cold brine as may be necessary to put,the granules In right condition for working. Get into a regular routine of performing all dairy operations and it will save much time. . ; Treatment of Milk Fere*. A correspondent of Hoard's Dairyman, B. W. Gregory, Sullivan Co., N. y., claims 'to have, been, successful iri the treatment of milk fever with cows. For thejseneflt of our dairymen we give hla formula as follows: • The formula that was adopted was to pound s*alt-petre on first dlscov- - tq the whole iltoderaon. community.—Wm. A. &• ET Fertility from Sheep.— Sheep are excellent manulacturera of fertility. No class of domestic .animals Is superior to them in this respect, They will turn materials into valuable manure not o»ly by eating them, but by saturating fhem -with urine, and eo impacting them through treading that the liquids are not readily lost. It IB common to stack both hay find straw in the west; there more or less wiste. is waste in top of th^stack, and at bottom, proportionate to the caress- ness of the stacker . or the character of the weather. There is always a considerable proportion unfit' fqy food. SS Sled and musty fodder will an- SJer quite as well far .Uttering sheep kid cattle as though not soiled. Cart it to these. It will doubly repay th« Jabor of handling, fl^t as Httw and second as manure,— Ex. ' Fluctuation in Value of Hogs.-The of no other kind of stock eeem made by driving posts abwtrtwo feel and a half from.the fence or side of the ehed and bolting poles to them. F. D. Linn. ~ University of Illinois". The Grout JJ1U. The Grout bill has passed the national house of representatives by a vote of 126 to 96. The bill says.. that all articles' known as oleomargarine, butterine, imitation butter, or cheese not made exclusively of pure, unadul- ,erated milk or cream, upon arrival within the limits of a state or territory shall "besubject" to the operatton~;and' effect of the laws of such state or ter-- ritory in the same manner as though •Mich articles tad been produced Jn the state or territory, and shall not be exempt by reason ,of being introduced r original packages or otherwise. . This bill should, pass the senate and become a law, It is unjust that the merchants should be able to force a jrohlbited article into any state Just because it is in an "original package." The law of a; state may prohibit the pale of articles by its own citizens and yet allow citizens of another state to sell'.the prohibited articles. This is unjust Eveyy, state should be given the power to .regulate its own police affairs. We only wish-the* bill were more sweeping: One of the representatives from Illinois opposed the bill, and his remarks drew from-Mr. Henderson of Iowa an indignant protest, "The .opposition to this bill," aald he, with great emphasis, "comes from the' capitalized institutions In Chicago and Kansas City. It comes from men like Armour and Swift, who are destroying the great cattle interests of my state and other states by keeping down the price of beeves and, keeping, up the pplce of beefsteak,"! • rise and faJtaa rapidly as those of Itlas only been a few years og Prices were away above thoso y thing else. For the past fiix -beeen compara- bogs - Elaboration of MUk.—The cow elaborates the milk in the udder. There ia blood coming in by the arteries at the top .of the udder, which is com- posed'of two glands lying lengthwise, Peculiar cells line the inside of the lactiferous ducts down which the milk trickles to the .milk clsterne at the top of the-teats. In each cell a formation grows that la alinoat like a tiny bud. bud by and by drops off aud trickles down with the liquid milk. Tliese buds are the globulea of fat from which butter is made. They float 3 ln the niilk. V ... . ;'Set Milk.—Milk allowed at all to cool between milking and setting will aot yield up all its butter £at; nelthei' will jpUk disturbed in aay way after the er«aia begins to rlee. •• • Toe Wred raan ou the Ojdr? t&tm ia an important factor, ery-of the feveF(whIcb71s aTwiiSTrtarawnr by drying up of the flow of milk and prostration) and in two hours, twenty- five drops of aconite; In two hours more, if not relieved (do not try to get ine-cow-up-but4ether-be qulst until She "gets"' up herself), repeat with Vt pound" of B'alt-petre and then in two hours with twenty drops of aconite. Alternate the above % pound salt-petre and 20 drops of aconite every ; two hours until relieved. I have had several cases since adopting the above course and have not lost one since using it Have had stubborn cases where.they have taken four dosea. each of the above prescription, but they have always recovered all right The first cow that waa experimented with, "my neighbor dairyman eaid, "Experiment with her as much a* you please, she will never get on her feet again." In fifteen hours after giving her the first dose of salt-petre she got on her feet with her own accord and In. 48 hours was giving 20 pounds of milk twice a day. If-the above is of any use to you or your fe.llow men, use it and "not put your light under a bushel." I have kept a dairy for milk pror ductlon, of thirty or forty COWB, for a number of years, fed them heavily and took care of them "for all.they were worth" and have been fairly successful. .Easily Built Ice House.—No expensive structure is needed for an ice house, though where it la an object to have no wasting away, it should be made tighter than where this does not matter BO much, writes W. F. Lake in Country 'Gentleman. Slabs from the .saw. mill do very nicely for the roof, and the sides may also be of rough boards. Where .desired, the Ice house may be one corner of the wood shed partitioned off, in which ice will keep quite as well aa in ft more costly structure. Even stacking is often resorted to, by laying down railsi for a floor, on which to stack the blocks compactly. Cover heavily with some material which ^is non-conducting, such as .straw, hay, etc,, finishing the top BO as to shed rain, bracing the sides with boards and ralla to keep'covertng In position. Care must be taken in getting at the ice, always to open at eame place and cover up thoroughly, or some hot day will turn it to water. In putting in the ice, no matter where it may be, always surround it with non-conducting material like sawdust' :'.. ' '.. i_. '• . •'•. . storing. Snow.—Snow^ can be stored by having a fairly tight house and packing it with snow, pouring in water each night after the U>yer of enoW ia put on. T°e cold weather will freeze thla into a solid mass and it can be used in the coming summer, and will keep Well if the doors are kept closed and the walla are, fairly resistant to the movement of heat -waves. M 0«<hfoom<i In A eorMSpondeftt of the Chicago Record, writing from Grand Rapids, Michigan, says: A. H. Apted has a mmshrooni "plantation," the only one In this city and so far as heard from tho only one ift Michigan. Florists and market gardeners false mushrooms in the dark corners of their hothouses, but with them it ds merely a side issue, while Apted makes a ^business of It-, The "plantation" te nof remarkable for the number of its spreading acres, but it could easily be developed Into a farm of good elze. It is located in the old plaster quarry, and while some "fame" are available for crops only at certain seasons of the jear, Apted can pluck his mushrooms all the year around and can regulate the quantity produced by figuring three or four months ahead; and this, too", without the slightest difference in the expense. The plaster quarry is Just outside of tho *outhweBt_cprner_of the city limits^, on the -wept s'Je, I t_was the first quarry_ opened here and runs into a side hill, cropping out at the highway. It has been worked for forty years and the excavations epread under, twenty acres. The quarry Is being worked as steadily- now as at any time in its history', with crews of miners pounding away and blasting out the gypsum to be manufactured into stucco or wall-fin-, lab. Apted's father is superintendent of the works and his plantation is located in some of 'the deserted galleries. One must be familiar with the route to find the beds, and the intricacy of the way is a safeguard against marauders as good aa are police or dogs. The mine is always open, day and night, but there has never been any trouble from trespassers. The temperature does not very 5 degrees from one year's end to the other, ranging from 60 to 65 decrees and not going .bolowi 1 ^s»eYjn4n^f.-coldeBt-winter ^aWer^MlishrobW'Waid^ sias'drto.! advantage' a slightly higher temperature, but this does very well. The most serious objection to tho mine lies In the fact that it dries up in winter and the room ' is so large that it is Impossible to increase the moisture by artificial methods, as could be done in a cellar or greenhouse. When too dry #he mushrooms are likely to be attacked by a fungus which impairs their quality and even destroys them. Mushroom farming is simple when the se- creto of the business are learned, and as conducted by Mr. Apted it is highly profitable. Fresh horse manure and loam Is carted into tho cave and laid In beds fifteen inches deep and 10 by 20 'feet in area. The mixture heats to 120 or 130 degrees at first and when this subsides the bed is sown with spawn. The mushroom spawn is produced in England and France chiefly and is imported into this country in. _ the_foun_ of_bricks__qiL.as_: jflak ea__ andl the~fungus is"propag*ated~by~growth; ahd division. The mushrooms give off spores which act aa seed for the growth of the plant, but all efforts to gather the» seed have failed, ,The spawn- gnawer^pr&paraa-a- bed of manurn-and loam and-when its condition ia just right It is cut 'intatbricks and into each piece Is placed a small piece of spawn. The growth is rapid and in a few weeks each brick IB"Impregnated with the The wonderful productiveness and ease with which the improved 'Artichoke can be produced IB alwaye a surprise to those who cultivate them for the first time. They are an excellent food for cattSe, sheep, hogs, and horses, end also one of the cheapest and healthiest hog fopd raised. And for mlldh 4ow8 they exceed any root grown for Increasing the'flow of milk And make It much..richer.... Last winter they were tested at the Fremont ensitfiK ery on a small scale,-and the report was good. . -. I will now give the chemical analysis of a few important roots .to show that the artichoke is as high as any root in nutrition: Flesh Fat Forma. Forms. Carrots ..'.,. 6 66 Sugar Beet .........9 . 136 Mangolds 4 102 White Turnip 1 40 Artichokes ..,*..-..*...10 ., 188 — The above- statement-IB taken from tfyfr- A nif>rlran finny and Hog Journal. The nutrition of an artlchok'e is in the form of sugar in solutlpn, therefore, always ready for use with very little internal preparation on the part of the eater. • They .are highly important because no insect, blight or rust has.yet Btnick them and the tops make a fodder superior to corn fodder when properly handled. An acre will keep from twenty to thirty hogs during the fall and winter months. The improved variety is very easy to be eradicated after once being planted. My plan is to keep the hogs in' the patch a little late in the spring, they will take the last one in the ground. The variety J grow.is the. Improved White French. They grow to be about six feet high end in the fall are covered with a. yel- Jow blossom. 'They grow very compact In the ground, making It'very easy for digging, and otteti yield as high as How Much B-ftoml 1 — W*)?*! rfxrtss i* quired in tbs poultry bouse in than in 6nmm<kt bwauw warm season th« fowls can go only requiring sufficient n»m for reacting, but In winter th^f need mm f» scratching when the enow Js on. 16* ground. It Is the spaea on the that is required and not on tb« for when a hen fixes herself -on t&s roost she will bs qtriet until j but during the day she B&fluld busy. Ten fowls in ft poultry; ten feet square (making 100 square fe«IJ are sufficient but most persons endear* or to double and even treble that taint- her, and the consequence ia that they feed too many fowls in proportion to the number of hens they "keep. (Thft Farmers' Review doubts the correctness . of the statement, and believes that far , less room is required.) Frozen Food.— All food that haa beatt moistened will freeze and becom'e tise- lesB_when ^the_weather.l8i<coldL _:_Wli«a the food Is Placed -rin the Jtrougli lt^ should foe rather" too~~llttle TtfianToo much, and should be given warm. As noon as the hens have eaten, all th* food left over should be removed flnd the trough cleaned. If they have not had enough a little wheat or com may be scattered In litter; for t&em to scratch. If they eat partially frozen, food the hens will be chilled. and will not lay. • Winter Expenses.— The profits "Witt not bo large if the expenses are not kept down. • The loss from useless males, hens that do not lay, and chicka that make no growth sometimes balances tho profits produced by the profitable hens. There will be some good! hens in all flocks, and they give large profits for the entire year, but th,e expenses due to keeping fowls that pro- * duco nothing lead the Inexperienced to. attach the fault to the whole," the goodr ag-well-qirthe tBfcrloFr whett "toe beet which is too frosty for corn find many other crops, is fine land for the artichokes, for freezing will not hurt them. Before I close I must give my method of keeping them through the winter, for this IB very important. Last winter I kept'700 bushels in pits without scarcely losing a bushel. I picked out a dry spot and shoveled out a pit not over ten inches deep and about five feet wide and as long, as convenient. I piled the tubers up to a peak and put a shallow layer of straw on top to keep the dirt fro'm rattling through and then I shoveled on dirt not to exceed five inches deep. If more dirt is put on they will aurely, heat and spoil, and if they freeze it will not Injure them in the least I will now close trusting that these words will be of some benefit. ' J. H. Van Ness. Newaygo,County, Michigan. Beet Culture In Franco. —The-Unlted^tates-conBul-at-Havrer FranceTlayB:" ~The beefcrop pays the farmer better than wheat or any.other agricultural product, and hence a large acreage is under beeta. In 1894 the area waa 1,700,000 acres, and ^ that are paying for tha shelter and food bestowed* . " • Bowel Disease and Chicks.— The' principal cause of loss of chicks in. winter Is bowel disease',' which ia generally attributed to the ;klnd of food used, but which is due, as a rule, to lack of warmth. Chfcks' are ;very susceptible to changes of temperature, and especially during damp days. A brooder should be kept at 95 degrees aid tha brooder house at 75 degrees,, BO as to prevent the chicks from being chilled at any time,' for should a young chick become chilled bowel disease; at once sets in and tho chick soon dies. — Mir- " ror and Fanner. fungus. The growth is stopped "at Just the right time by drying the brick and these bricks will keep indefinitely under proper conditions. When the spawn, is jo be used to BOW a bed of mushrooms It is divided into small bits and these bits are planted about two Inches deep ten to fifteen inches apart in the beds prepared for it in the cave, cellar or mine. About three months are required for a bed to develop. Then • Voultry .and Egjr A noteworthy feature in * the egg trade in Chicago during the ended year was the phenomenally low prices realized. The greatest production of egga, ojOfie begrnnlng._pf the_egg: season proper, which usually occurs In March. and April, took pla.ce much earlier In 1 1896, and eggs fell to 12% cents a dozen in the month of January, and dur- ng_the_Bprliig-tne-4:apacltIes r oC- the mushrooms come up thick fast The mushroom is not the plant Itself but the fruit of the plant The plant, as |t fills the soil, resembles a thick net of little white threads or fibers. When the mushroom has been given to the world the plant dies and a new bed must be prepared and replanted. The Grand Rapids plaster quarry where the mushrooms are grown is dark to absolute blackness and the cultivation and harvesting are all dona by torchlight. To a stranger the sight is weird, indeed, to come suddenly upon one of the , mushroom .beds, The mushrooms, growing singly and in bunches, in the torchlight have a brilliant whiteness and Beem to 'reflect the light, Around the mushrooms, if closely, examined, will be found hosts of Jittle flies, which seem to thrive In the .darkness.. The Worden Grape.—A black so neary Identical in bunch, berry, growth, hardiness and produqtlveness with the Concord that they can scarcely be distinguished from each other, except the Worden pay be a few days earlier, and is more tender in the skin and will not handle and ship as well; subject to rot—Ex. chum J» out of fashion where number pf co*s will make a sep- Horticultural Notei. • — -. -The family garden should be an tor portant part of the farm, ' The specialist is more dependent than the man that follows mixed farm- Ing. ' . Every horticulturist must be a student, not only of plants but also of insects. ' We have much to hope from the planting of seeds aud development of seedlings; Have a patch of. small fruits that will give the family al! tho fruit they eaa UBO the eeasou through, New insects are constantly arising, BO we lauat expect a continual Be prepared with knowledge acd ly 11 tona to the acre; 50 to 60 per cent of all this Is used for the production of sugar. The experience of French cultivators is stated to be that the! cost of growing an acre of beets is £2, omitting the coat of fertilizing, which It is not always necessary to employ. It is Bald, too, that the leaves and stalks left on the field will furnish much more manure, after they have ,been fed ,to cattle,.than the ;beet requires. The bounty paid on sugar exported from. .Germany has led to less activity in beet sugar production In France in the last 'two" years. Nevertheless, the- totaL quantity exported in 1894-95 was 186,287 tons, of which 119,139 tona went to England. The advantage of beet cultl- yatlon is that there Is no waste; every, part of the vegetable can be used in one. way or another. The pulp, after the. Juice has been expressed for sugar, is largely eaten by cattle and ia found to be very nourishing. The leav'ea and stalks, when fresh, increase a cow's' milk; when dry they afford excellent winter food. "Altogether, the beetroot or the residue after the juice haa been expressed suppllea, with the leaves and stalka, nourishment for. cattle and Bheep more abundant, ; perhaps, than any other forage that could have been cultivated on the land." . It ia said that the leaves are frequently used for adulterating tobacco. The French experience ia that all lands aultable for growing wheat will also grow beeta; but it la necessary to avoid a soil too compact or containing too much clay. The report >eaters into some detail in the question' of. soils, position, manur- ing '(when necessary), modes of cultivation, harvesting and preserving the crop, and a few words are added as to the manufacture of sugar. Something la said, also, as to exp'vimenta being made in France, under the authority of the, .miniatry of commerce, for obtaining illuminating alcohol from the roots. • .. _ • Rotation Necesaary,—-In growing clover, if it were possible to grow three or four crops in succession—If the soil wou\d sustain eo' many crops—we- should expect t to be checkmated by the accumulation'of the inany insects that feed ou it The root and stem borers and the midge W9 would expect to increase in numbers each succeeding year, and make their ^increased Cumbers a ruinous force against the clpvep crop. The other staple crops of the farm, wheat and corn, have their insect enemies that gain number* and force w»en the crop's ars grown ia succession. All these matters should? come in -for careful coua!4eration by the farmer waen be mai>s out hla system o£ Ing.—"Rx. 1 to accommodate the egga stored. Prices have been low/but dealers In this product have had a fairly successful, year, and, though all the cold-storage egga have not been disposed of, Chicago .enters the new year wlth\ 60,000 cases of eggs less' than were carried over one' year ago. The supply of poultry has been smaller, proportionately than in past yeara. It IB estimated that the crop of turkeys was one-third less than in 1895. • .. Below are average prices for the year for eggs and poultry: v - ~ Eggs.Poultry. ' Doz. January"........ ....»,.. 15% February .... , 11% March 9% April ........ 9% May ..». 9 • June 9% July 9% August ...... 11 September . r ............ October November ........ 19% December 8 8% 9 8 8 7 6%, 6 Ovor-Feedlnc- Overfeeding is mostly, done with soft food. It Is placed in a trough and the fowls are allowed to help themselves, • the consequences being that some get more than their share while others get much less, the fortunate ones,' becomv ing fat and lazy, and all of them reaching the same condition later. Soft food should not be considered as a meal, but only a part thereof, hence the fowl» should never be given more than oae-. half the quantity they would eat It la necessary at times to vary the ration by the use of soft food,.as bran, mid- • dlings, lluseed meal, end ground meat can be beat given in such term, but ajl classes of poultry will eat aa much as possible at > meal when'there are *,' number of fowls together, as they ara induced to do BO through, competitloa. pucks and turkeys prefer soft food, fo«$ chickens are more partial to whole grains and other seeds, which, can ba scattered over a wide, surface, In which. case all hens will share alike. To learn how much soft food to give, put a certain amount of food In a trough and let the hens eat until they walk satisfied. Weigh the amount left and you will then know taa es^ct tity eaten; that ie, how mueb and will e;U, but taa next should receive not over one-b«l£ quantity eatea the day before. t

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