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Show Hints to Turkey Rateers. Utah bus nn Ideal climate for tufke), )cl not one-tenth the turkc)n that are consumed In this Stile are grown here The following hints will If heeded, enable nny person to successfully grow turke)s: Don't let the nung ttlrkcvs get wet Don't feed them Inside of twents-faur hours after they come out of the shells Keep them freo from lice by elustlng them with I'crslin Insect powder. Dust the hen, too Don t neglect Ihe miles nnd big lice Orenslng will drive them nlT. Don t let Uu linnets run on dirty rnnges or In lllth) quarters Olvo water ol) In small and shallow dishes During tho first week feed them with elrteii rolled or ground onts, cooked and crumbled nnd mixed with a beaten eag With this give them milk nnd curd K1 them me or six times a day. Add n little row meal, fire-chopped onion and green food dall), ... During the second week put wheat and ground leone In boxes where they can get nt It and give thm three dil) feeels of mixed corn meal wheat mlddlngs and grnuiil oats cooked nnd mixed with chopped green food Thereafter supply them with cooked rleo or turnips or potatoes Ilemove the coops to fresh ground fre-quentl) fre-quentl) In order to avoid lllth Bupply a dust bath, lino gravel and ground bone The) are tender until their feathers n- Fresh bone finely cut, will be a good thing Tor them On dr), wnrm davs let them range, but never on wet, cold da)S (live them a roost In nn oren shed facing fac-ing Ihe south) one gobh'er will answer for twenty to twent)-rtve hens, ns a single mating fertilises fer-tilises all the eggs a htn will lay during dur-ing the season. Mate pullets with 2- ear-old gobblers, or vearllng gobblera with 2-vear-old hens Phoul I ou wish lo use an Incubotor and brooder, do not try more than twent)-llvn twent)-llvn to thirl) In a lot, for the constant care required by )Oung turkevi makes It difficult to handle larger flocks In mating select meellum-slzed gobhlets The turki) ts a range bird nn I cannot thrlvo In confinement after reaching full Size Tho turkev hen should be permitted to make her own nest. Onco full) feathered the turkeys are able lo look out for themselves largely. Feeding them In the barnyard night nnd morning will accustom them to returning homo at night to roost. How Raisins Are Hade. Hon Thomns Judd of St. Oeorge, Utah, gives the following account of how thn raisin business Is conducted. The matter should be ot especial Interest In-terest to people llvlns In southern Utah, since that section la vvell adapted to Browing the raisin trrape. Mr. Judd si:h. "I was especially Interested ln the manner In which the raisin Industry was carried on nt Fresno the great raisin producing center of America At tho vlne)ards men were busy gathering gather-ing the grapes which are dried on trajs, muall) two by three feet, the bottom made of thin lumber with a lath nulled on evich side, and piece of Inch and a half square on each end These trays would be found cr) useful In drying other kind! of fruit The object of having Iho slit Hruer on the ends limn stdCH Is to allow a circulation of nlr when the trnya with their fruit have to be ntneked up for an) reason, hucli tiajs will hold about twent)-llve pounds of fresh grapes, when spread so as to properly dry In the sun The Ira) a when filled aro placed upon the grounds between the rows of the vines, In such a jsisltlon as to get the best effects fiom the eun The grapes should bo cut from the vine, not pulled, when parti) dr) the) can be readll) turned by placing an empty tri upside down on a full one, and giving them a quick turn In thli manner a lorre quan-tit) quan-tit) ran he handled In a day. When the raisins are reasonably vvell dried they nro ready for the sweat box This la a good strong box a trifle larger than the tray In length nnl width, nnd nbnut twelve Inches deep The fruit Is slid off the trays Into the box The packing houses usuill) furnish theso loxes hiDlnff the raisins In this condition con-dition Dras, with platform beda on nre used to rarrj the product from the vine) ard to Ihe packing house The teamster drives up to the platform and transfers his load to a flat truck which Is run on the scales weighed nnd unloaded un-loaded In the sweating room Tho an eating process goes on here niSlMcd somew hat h) n small Jet of steam w hlrh Elves touchness to the stem and Im-pirts Im-pirts molsluie to the rals'ns They are nm now ready for the packing room Till" Is a busy place Scores of women nnd girls are occupied In thla department depart-ment with men and bo)s to do the heavier labor The fruit from the eweat room Is brought and laid on tables nt which women are pultlng up layer raisins They use lwxei with sliding bottoms the width nnd length, nnd nhout one-third the dept of tho twenty-found twenty-found box A wrnpper Is put In and five iounds of reject fruit the paper turned down nn raisins and pissed on nnd mi It continues A workman Is busy with the next process He haa s twent) -pound box behind him, he taken a five-pound box, pulls out ' elldo and Ihe i omenta drop Into ox, nnd so with the second and th .-, the fourth which la the lop has a nice lithograph wrnpper It Is now placed under a press and quick ns thought passed In tho next workman tn bo nailed down und Is reidy for shipment ship-ment After selecting the choicest gi vres the remainder In the sweit box are run through the steamer and (leaner a machine resembling In np-pearanre np-pearanre nnl operation out thresher The fruit Issues perfectly clenn from two shines on the side The small raisins known as the seedless muscatels musca-tels form one and the lorcer ones as the loose muscitels form the other They nre put ln fifty-pound boxes, ""his machine will clenn from fifteen to twenti. tons per day." |