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This newspaper page contains 26 articles. Subscribers can read the full text of each article.
Newspaper
The Beaver Herald
Location
Beaver, Oklahoma, United States of America
Date
Jan 18, 1917
Page
5
A short guide explains marking chickens to prevent crossbreeding and theft. Neighbors with similar birds risk mixing when pens breach fences. Use colored dye on wings and tails to identify ownership and reduce wholesale theft and confusion among yards.
Five pens of White Leghorn pullets were fed similar grain mixes with protein variations. Pen 1 got meat scrap, pens 2, 3, 4, and 5 received gluten meal linseed oil meal and cottonseed meal in dry mash. Early mortality rose in high concentrate cottonseed diets. Eggs produced ranged from 4,482 to 5,517 eggs across pens.
The text advises ordinary people to observe layers at night, noting bone and crop quality. It suggests culling birds with small crops and keeping those with well filled crops as producers of eggs. It mentions hens on the roost and evaluating crop fullness for selection.
The article stresses that poultry succeed only when fowls stay comfortable. A soaked fowl cannot dry quickly without protection, just as a man can change clothes after rain. Continuous exposure to bad weather harms birds, so better shelter yields better results.
Agricultural tests show sour milk as a cheaper protein source boosts egg production. In trials with three feed rations beef scrap sour milk and no meat, hens fed sour milk averaged 131 eggs yearly per flock, far above no-meat birds and beating beef scrap, with profits exceeding 100 percent even at 20 cents a hundredweight.
A historic guide urges poultrymen to prevent diseases through sanitary care and two key reagents. It recommends permanganate of potash to treat drinking water for both sick and healthy birds and epsom salts to relieve constipation or diarrhea, with specific dosing and preparation instructions.
The piece urges growers to supply green feed to poultry as a vital winter ration. Methods include cultivating kale or sowing pastures of vetch, rye, and oats outside pens. Green feed improves egg yield and quality, reduces hearth strain on hens, and can be managed by restricting access until plants establish.
Readable text notes sunflowers stored in the attic to feed hens during winter. It advises selecting an excellent variety, keeping seed heads dry by hanging from a support so they cannot be redehchem. The fragment emphasizes proper storage and use for poultry feed.
Winter care of the Mock stresses adjusting ewes to grain about a month before lambing. Thin or poor condition ewes need 1/4 to 1/2 pound grain daily, with a mix of corn, wheat bran, and oil cake proving effective. Alternate rations include corn oats bran or complete clover hay with silage or stover. Two pounds of silage can replace one pound of hay. Ensure dry, clean bedding, salt and water access, and avoid overfeeding corn stover alone. Ohio State Bulletin.
An article discusses hog blood loss from lice, calculating percent blood drained daily for a 150 pound hog carrying 1,000 lice, and who pays for treatment. It reviews dipping and spraying with larval control using kerosene mixtures, brushes, and crude oil, noting application details and coverage.
Corn and livestock farming go hand in hand with corn and fodder feeding. The text emphasizes balanced rations, field or silo as storage, and corn as superior for beef and pork production, noting stock relish corn and corn fodder for meat quality.
The article argues that farmers who raise cattle from birth to finished weight have better returns than those who sell half-grown animals to be finished elsewhere. It notes stockyards feeders and railroads capture a large share of profits, reducing the producer’s share.
A historical guide explains airtight jar preservation for meat and poultry. It covers methods including boiling water baths or pressure-like heating, sterilizing jar lids, and layering in hay in a wash boiler. It also notes securing jars with rubber seals warmed in water and cooling on cloths to prevent breakage.
A compact recipe for veal cutlets with mushroom sauce and mushroom rice. It directs butter and milk based sauce, parsley, pepper, and salt, then rolling and breading cutlets. The mushroom sauce uses butter, stock, salt, pepper, mushroom juice, and boiled mushrooms to finish with the cutlets.
A garbled recipe describes making mince pie without apples. It lists ingredients like dried fruits, citrus zest, nuts, and spices, but many items are misspelled or unclear. The method hints at combining fruits, soaking, and simmering before baking.
A garbled recipe fragment suggests avoiding chopping parsley. It describes lifting the stalks, pouring water with soda, beating, letting mix stand briefly, then straining and pressing parsley into batter for better flavor than chopped herbs. A stray note mentions a priest or religious term, but specifics are unclear.
A fragmented set of instructions describes softening a sponge by covering with pad water and adding a thorax mixture. It then mentions slowly moving to a ball in a chew syncern, removing panes, rubbing dry thorax into it, and chilling water for several tilt rules.
A garbled OCR passage describes ryllurs and eurle of 0 sikhtouse being salted and washed by house nonds. It mentions turning a rag and dipping it in guspling to clean and remove dirt. The text is unclear and lacks coherent context or identifiable individuals.
Celery tops are valued as a cooking tip. Wash thoroughly remove any dirt and trim stalks. Use tops fresh by boiling or simmering to flavor soups and sauces, reducing waste while adding bright herb-like notes to dishes.
A fragment describes rice and cook arrangements with water, wilt, resin and sugar as a nourishing meal. It contrasts the dish with polished men commonly on the market.
A fragmentary old recipe describes shredding celery and vegetables, browning in butter, then simmering with milk and cloves for about an hour. It includes chestnuts, onions, carrots, and celery liquor, then straining and combining to finish into a seasoned soup with garnish options.
Fragment from a historical cooking page listing several rice based dishes such as Rice Omelet Rice Croquettes Rice Gread and Rice Cornbread. The text describes ingredients like milk salt pepper sugar butter and rice varieties, with instructions to mix, cook and serve. Several OCR errors obscure measurements and steps but the core items are rice centric preparations.
A fragment describes mixing baking powder with salt and lard, adding milk to form dough, rolling and cutting with a cutter, then baking briefly. The text shows altered measurements and garbled words but preserves the basic biscuit making sequence.
Fragmented OCR text describes household dark colored goods and salt and vinegar treatment. Mentions heat source in a heater or cooker, dispensing and large amount of something done, possibly relating to fuel use. Content is garbled with unclear objects and actions.
The readable text hints at a potato related cooking note with garbled phrases about baking and tasting. It mentions potatoes and a cooking action, but the exact ingredients or steps are unclear and many words are corrupted. The fragment lacks coherent entities or a clear outcome.
Fragmentary note describes glycerine usage to soften a metal item by dissolving or washing in water. The text mentions glycceine and teuspauntuls, but details are unclear. No coherent event or person is identified.
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