• FEEDING HEADS TASKS
Probably the most Important job on the
poultry calendar is to make certain the
birds are rell protected against eold.
Doing this job nroperly means making cer
tain the birds are not only properly
housed but also properly fed. Proper
feeding heads the fdlloring list of tasks
the poultrymen recommend doing:
1. Hake sure the birds continue to eat
rell during cold reather. If necessary,
either a ret mash or pellets may be fed
at noon to tempt their appetite.
2. Be sure that the layers have rater to
drink as soon as the lights are turned on
in the morning.
3. Stert figuring out hor many steps you
can save next year by rearranging your
pens or equipment or using any net: labor
saving ideas,
4. Check the reight of your laying chick
ens. Feed them enough mash and grain 'in
the t>roper amounts to keep them at the
right ’-'eight.
5. Keep culling and planning and keeping
good poultry records.
6. 9e sure you have your order in for
your chicks early enough so you’ll be able
to get them rhen you -ant them.
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MORE EGGS : MORE FEED
A Hen requires about one pound of dry
feed for each seFen eggs laid over and
above the feed needed for body mainten
ance 'and activity, according to studies
at the University of Illinois college.
Dr. I. 2. Card of the Illinois experiment
station says a hen laying 140 tro-ounce
eggs in a year needs for egg-laying alone
about 20 pounds of dry feed beyond her
requirements for all other purposes. A
hen laying 105 eggs needs only- 15 pound's
of extra feed, rhile one laying 280 eggs
needs about 40 pounds.
High egg production clearly takes more
feed, but just as clearly the feed .bringfe
in a greater return in terms of eggs* than
the same amount fed to lop-producing hens,
HONE MEAL MAKES DEEf
That phosphorous is an essential element
in the diet of cattle during the time in
uhich they are being fattened for market,
is emphasized in a recent bulletin of the
University of Idaho. This bulletin is
the report of experts on recent tests con
ducted to determine the best rays of in
troducing phosphorous into the diet.
Odorless steamed bonemeal, it is reporte4
is consumed far more readily than deflour
inated superphosphate, the other accepted
means of supplying this element. Either
substance is equally effective, says the
report, but cattle far prefer the bone
meal.
MIIK COLOR VARUS
. ' , ft
> Milk from Guernsey cons normally is more
yollou than that from other breeds, but
say dairymen (Particularly fans of other
breeds) this does not necessarily mean
that Guernsey milk has more food value.
A seasonal difference in the color of milk
from all breeds is often apparent as vrell,
crhich gives rise to question among con
sumers. It is ordinarily more golden
during the soring and summer because cors
at that season get mbre carotene, tho
material that gives carrots their distinc
tive color.
LESS FEED---MORE PRCFU
Feeding high producing cors in a herd more
grain than the lor: producers has been rec
ommenced as a paying practice. It also
saves expensive grain, as shorn by the
folioring report fron the Illinois exper
iment Station.
One member of a dairy herd imorovoment
association rho fed each cor in his herd
according to her needs fed an average cf
233 pounds less grain per cor and realiz
ed an average of 39.30 more per cor
above, food costs during October than did
his neighbor rho fed a large amound of
grain to all his cors. The first nan fed
an average of 5 pounds -of grain per cor
as compared rith 12^ pounds for his neigh
bor. The average level of production for
both herds ras 30 pounds of butterfat per
cor for the month.
IWS TC REMOVE GUM
Then gum gets on fabric, stiffen it rith
ico,’ then crumbel the hardened gun out of
the cloth. If the gum is stubborn, soak
in carbon tetrachloride, turpentine or
kerosono. To prevent spotting, rash in
soapy rater, if kerosene is used. Before
doing this, knor that the fabric is rash
ablo.
SUGAR C.CA7JMG FURNITURE
Finishing furniture, rails or woodwork witl
sugar nay sound fantastic, but it is a pos
sibility. ^ new product knom as allyl
sucrose has been developed from sugar.
Used as a finish for interior surfaces it
rill withstand narking by water, heat,
alcohol, acids., and grease.
'"'hen first prepared allyl sucrose is a
heavy, light yellow liouid that can be_
dissolved in many different liciuids. -<x
posure to air or oxygen and heat gradually
harden it. 3ecause it is transparent, it
may even be used to coat glass.
This product is still in the experimental
Stage, and is not on the market as yet.