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This newspaper page contains 16 articles. Subscribers can read the full text of each article.
Newspaper
Denver Tribune
Location
Denver, Indiana, United States of America
Date
Dec 08, 1910
Page
7
J. W. Ingham argues for retaining sows for years until replacements are ready. He notes progeny from mature parents outperform those from younger, underdeveloped breeders. He advises keeping breeding stock in thrifty condition but not fat and recounts fattening a sow with piglets, yielding dwarfed offspring.
A farmer argues sows for breeding should be separated from fattening hogs and fed slop in pasture. Sows breed best at eight to twelve months and larger sows yield more and heavier pigs by a year old. An old sow bought for $10 produced ten pigs, fattened and sold for $115, illustrating profitability of careful breeding practices.
The article notes cows producing up to 60 quarts of milk daily require large water. Since milk is water rich and cows use water in other bodily processes, a bountiful supply is essential. Water is present in all foods especially grass and greens, but steady access is crucial.
A farmer with tile experience should build a flock gradually by buying six to twelve well bred ewes at about 15 to 26 dollars each or more, and select the best ram available at a reasonable price.
The article warns that Angora goats of either sex may breed at five or six months. With many nearly full grown and only a month from weaning, breeders should prevent breeding at this young age to avoid health and management issues.
The article recommends using a permanent bluegrass pasture on the farm for sow and pig care during winter and early spring when other pastures are unsuitable. It emphasizes ensuring a year round paddock on every farm.
The note suggests skim milk will aid hens by boosting egg production as eyes contain albumen and milk provides it in good supply.
Census figures show hog populations climbing to 9,000,000 in 1880 and peaking near 76,000,000 by 1910 before sliding to about 67,000,000, reflecting expanding but volatile livestock farming across the United States.
A new draft-horse harness devised by Thomas W. Schlater of Nashville Tennessee offers quick fastening and unfastening. It uses few parts with straps connecting hames to shaft ends and spring-loaded tug straps to absorb start-up strain, allowing greater effort by the animal and reducing wear on components.
The author warns against clipping wool down to the skin as sun exposure will blister the skin. Machines should be adjustable to leave about half an inch of wool. Newly clipped sheep need shelter for a day or two to toughen skin before sun. Saving wool by clipping closer yields less wool next year.
The article emphasizes selecting horses with sloping shoulders for good riding form and urges attention to sheep health with notes on disease, tick and lice risk, and seasonal care. It warns against mixed breeding boars, stresses the value of sunshine for hogs, and calls for pasture use and herd uniformity to sustain fertility and profits. Missouri reports 900000 sheep, up 300000 in five years, with general breed improvements noted.
A brief tip advises warming water for horses in cold weather to reduce stress on the animals. It suggests heating water on a stove as a cheaper option than the horse’s body heat, promoting better digestion and comfort during winter care.
A cookbook style guide presents Boiled Chicken Mold Broiled Cold Chicken Scalloped Chicken and Chicken Croquettes with step by step methods. It describes making a jelly mold from boiled chicken with aromatics and skin removal, marinated broiled cold chicken with lemon and vinegar, scalloped chicken with oyster or tomato juice, mushrooms and cream, and croquettes using minced chicken sweetbreads butter stock and eggs for a crisp fry.
Boil five pounds of beef until tender then reduce the water to two cups. Chop the meat fine and mix into the beef broth with onion salt cloves allspice cinnamon and pepper flour. Press the mixture into a hardened mold until cold and slice to serve.
The instructions describe separating grape skins from pulp, heating pulp with a cup of water, straining to remove seeds, recombining skins, weighing fruit, and adding three quarters of a pound sugar per pound of fruit, with enough water to prevent burning, then cooking slowly for about forty five minutes to produce a delicious jam.
Begin with cider in a preserving kettle and boil until only two thirds remains. Add peeled sliced apples to cover the cider and boil until tender, stirring often. Repeat until all cider is absorbed, then crock overnight. In morning simmer to a soft brown mass and jar.
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