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Newspaper
Paris Post
Location
Paris, Idaho, United States of America
Date
Jul 08, 1926
Page
2
Kansas State Agricultural College Prof L F Payne reports from a poultry management class the cost to raise a leghorn from egg to six months is 1 06 per chick. Costs include eggs feed labor equipment depreciation tax and related items totaling 10 27 for 100 eggs and 54 68 for 100 chicks.
The article explains feather eating in poultry results from idleness and lack of feed. Overcrowding forces close contact, triggering the habit. Remedies include range access to separate birds, raw ground bone daily, balanced laying mash, and plentiful green feed. Isolate offending hens after short flock observation.
Thorough cleaning of the poultry house every few days is essential to keep the flock free from disease and pests. Sanitation includes boiling water cleaning, painting the interior with disinfectant paint to improve appearance and safety. Without regular cleaning success is unlikely.
Sour milk is recommended for chicks over sweet milk as chicks fail to utilize milk sugar well. Changes from sweet to sour milk cause digestive issues and should be avoided. Because sweet milk spoils near warm stoves, offering only sour milk or buttermilk aids digestion and supports healthy growth.
The article outlines two revenue streams from ducks: selling green ducks around ten weeks old and selling eggs for hatching or commercial use. It notes rapid growth and the need for intensive feeding to reach full size by ten to twelve weeks. Small farm flocks should separate birds destined for market into a separate pen.
The passage advises cod liver oil as a remedy for leg weakness in growing chicks. It notes leg weakness stems from faulty feeding and lack of sunlight and suggests feeding cod liver oil at a percentage of the rations, starting when chicks are two weeks old.
Proper feeding ensures a growing heifer builds bone and body tissue without excessive fat. Alfalfa hay and silage supply most nutrients, with oats and corn for undersized stock. In later years add bran oil meal before calving. keep older cows in good flesh to support freshening and reduce calving problems.
Dairymen learn clean milk depends on sanitary measures such as clean housing and clipping. The Agriculture Department finds off flavors from green feeds like alfalfa and corn can be reduced by timing feeds before milking, with five hours before milking nearly eliminating taints.
New York State dairymen waste alfalfa and clover leaves from cow mangers. W. T. Crandall of Ithaca says high protein grain suppresses appetite for legume hay and leaves, urging use of cut-down high protein grains and full feeding of home grown hays to avoid wasting valuable leaves and seeds.
The article explains that a cow's temperament affects test results more than any other factor. Quiet cows milked regularly yield more uniform tests, while irregular milking causes less consistent results. Off or feverish cows produce higher milk tests, and longer gaps between milkings tend to lower test results.
A United States Department of Agriculture bulletin by Dr. Louise Stanley explains hot pack canning for home use. It covers washing preparing cooking for ten to fifteen minutes packing boiling hot into jars or cans and processing in water bath or pressure canners to ensure safer preservation and longer shelf life.
A brief guide on washing strawberries advises hulling a few berries at a time and placing them in clean cold water, then draining in a colander to prevent sand from sinking and juice from dripping. Washing a whole quart at once results in watery, tasteless fruit as sand from upper berries soils those below.
A recipe uses two eggs and cabbage to create a hot or cold dressing. Ingredients include water or stock vinegar green pepper onion juice celery seed salt mustard sugar and cabbage. Cook the custard like dressing and blend with hot cabbage for healthful serving suggestions.
It is false to assume color fastness based on color. Fastness depends on dye chemical composition, not on color. Dyestuffs are grouped by class, and some classes are more permanent than others. Consumers cannot tell which dye was used, so color fastness cannot be predicted.
Egg yolks head the list of iron rich foods and provide phosphorus calcium and other minerals. White from eggs is nearly pure protein and eggs are rich in vitamins A B C and other nutrients. The article promotes eggs as a spring tonic combining minerals with other foods for health and development.
The guide instructs measuring sweaters before washing and drying on a table with clean soft material. Use lukewarm water about 110 degrees for washing, neutral soap, avoid rubbing, squeeze out water, rinse in lukewarm water, and dry indoors shaping to original measurements. Avoid strong powders and softened water. borax or ammonia aid hard water.
Paris midseason collections revive hemline flare and two piece frocks. The New York Herald Tribune notes a persistent influence toward deviations from the straight silhouette with mixed length hints for late summer and early autumn.
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