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Show DAIRY A Nil POULTRY., INTERESTING CHAPTERS FOR OUR fill SAL READERS. How Soensssfol Farmers Opera to This Department of the Farm A Few Bints as to the Care of Live Stock and Poultry. shells contaiued sutticlent lime for uio shells of about seven dozen eggs. Shells are not the only source for the lime necessary for egg shells. Bones also contain a large percentage of lime, as is seen from the following analysis of clean dry bones of oxen and sheep: Per cent. Carbonate of lime 6 to 7 Phosphate of lime... 58 to 63 PhosDhate of magnesia lto 2 rlliinis' m Tiutter. The New Zealand Dairyman reports that at a lecture delivered on the 15th of May at the eighth annual conference of the Australian Butter and Cheese Factory Managers' Association, held at Melbourne, Mr. Thomas Cherry, M. D., M. S.( lecturer in bacteriology, Melbourne University, said: "I may say a word or two about cne special defect in butter which has attracted a great deal of attention during the past two or three years, namely, "fish-lness" "fish-lness" This peculiar flavor is due to a chemical substance called "trlmeth-ylamine," "trlmeth-ylamine," which was first isolated from herring brine, and which gives the brine its peculiar flavor. During tho last ton nr twolva VparS tri- Fluoride of calcium 2 Organic matter . . . 25 to 30 Fresh green bones also contain, besides be-sides the lime compounds, some protein pro-tein or flesh-formers, which add to Its value as a poultry food. The best way to render the bones available Is to have them broken by means of the bone cutter. One pound of the green bones Is generally considered sufficient for sixteen hens. Besides the cut bones of oyster shells, the hens must have a generous supply of some kind of grit, very coarse sand or broken crockery. The grit serves as teeth for the hens, and when they are unable un-able to obtain it indigestion and other ailments are sure to follow.' methylamine has been extracted in mall quantities from many kinds of putrifying substances, and it Is now known to be a product of the growth of at least a score of different microorganisms. micro-organisms. It can be produced by sowing a pure culture of these, Just in the same way as a pure culture of the lactic acid bacteria produces the agreeable aroma of good butter. The primary cause of fishiness is therefore the accidental invasion of the butter by an organism capable of setting up this change. Among such organisms there are several bacteria which are found in dirty water, and others whose natural home seems to be sea water. But these bacteria are not able to manufacture trimethylamine from pure butter-fat and milk sugar. The material from which they produce pro-duce it is the butter-milk or curd; that is to say, it is a product of the putrefaction putre-faction of proteid substances. Further, . ... I r. o-woixr VPrV Poultry Briefs. Some farmers that are interested In breeding up poultry make the mistake of trying to do so with common fowls. By using fowls of known breeding and fixed type they could progress much faster, as they would have behind them the generations of work of other men. If they continue to work with the common fowls they will be merely duplicating the work already done by others. The prices for pure bred birds and for mongrels are not far apart, which difference, if it were large, would be the only excuse for choosing the common fowls for a basis on which to work. As the best of the pure bred birds may be purchased for a few dollars. It Is waste time working along other than established lines. Thre Is an abundance of room for Improvement Im-provement even wfth the fixed breeds, for there are as yet In all the breed" birds of very indifferent merit. jsome oi tnese uibouu"" slowly, and at comparatively low temperatures; tem-peratures; and finally, the addition of an extra amount t salt seems to favor fa-vor their development The experiments which are being oonducted at the University Laboratory Labora-tory are not yet complete enough for a full report to be given, but I think sufficient Information has been obtained ob-tained to justify the above conclusions. conclu-sions. If so, it is evident that fishiness fish-iness Is not a simple matter to be cured by any single remedy. On the contrary, it may originate at any stage in the process of manufacture. . , And its wav into This has been a very dry fall In much of the West, and has, therefore, been favorable to the work of repairing repair-ing the poultry houses, which we doubt not has been quite largely done. If, for any reason, any houses have been neglected they should be looked after at once. A few repairs now will save frosted combs this winter. Drafts should be prevented by stopping un all the cracks. In the cold, damp nights that are frequent In the fall and spring birds catch colds that open a way for the development of roup germs, and thus losses from this disease dis-ease occur. - u ne organism - - i x the mill'- en tie fans -and -De camea "over Into the cream, and thence to the butter, or it may come from the water used to wash the butter, or even possibly from the salt American Butter and Cheese Abroad. A R Eastman of Waterville, New lork, says that his experience with dairy products in England shows that very little American butter Is to be found there. The amount of Amer-ican Amer-ican cheese there is also small. M ,tated at a meeting in New York that he had inquired the reason for this and had been told that the dealers had not sufficient confidence to American Amer-ican goods. This is due to the vast amount of fraud that has been practiced, prac-ticed, and contrasts strongly with the methods followed by the Canadians who make goods that will stand the Test. He charges that the Americans The International tlve Stock Exposition. Exposi-tion. The latter part of November and the early part of December will bring large numbers of people to Chicago to attend the International Live Stock Exposition Exposi-tion It scored such a success last year that the managers feel justified in making preparations on a magnificent scale for the coming exposition. Railroad Rail-road managers have granted special rates which in themselves will be speci'al inducements to visit Chicago Chi-cago at that time. Those who plan to attend the exposition should make their applications to their railroad agents, so that if not properly informed the information can be secured direct from the International Interna-tional Live Stock Exposition Company, whose address is Union Stock Yards, Chicago. - work for the greatest - - late profit That his charges are part-v part-v true we must admit, but there Is a point that modifies the situation considerably. con-siderably. He says that he finds , little lit-tle .butter or cheese on the . English market. This is partly explained by the fact that dealers in all kinds of goods resort to the trick of false Sn cheese on the English markets IfHoPQ anDear under some other imr the Canadians have During the exposition ber 30 to December 7) this year the National Live Stock Association will hold its annual convention in the city of Chicago at Studebaker Hall, and some of the brightest live-stock minds of the two continents will be present and address the delegates and visHors; thus the first week of December affords a feast for the student of live-stock husbandry. The International Live Stock-Exposition is entirely co-operative- it is not gotten up as a money maker in any sense, but rather as a tribute to the live-stock men. and to aid them in their efforts to improve the general character of our live stock. Fowl Cholera Germ. n- N W. Sanborn says: The cause of fowl" cholera is a minute germ which! under the microscope, presents Tither a circular or oval outline. It if one of the bacteria, and has been .nJS 1 bv some a micrococcus, and by Set a bacUlus. It is about one-fifty San of an inch broad, and two r three times as long. It grows best a from 85 agrees to 125 degrees F u has no power of movement, does not form spores, and is easily destroyed des-troyed by drying, by the ordinary dis- nfecunts. and by a temperature of 132 degrees F. for 15 minutes. - S a reputation for their cheese and a good deal of the best quaity of AmeticL cheese is doubtless , sol as Canadian, while the Pret 5 We Cheese is branded . American. We know the trick is worked with American Amer-ican meats and see no reason why it should not be used in the sale , oi dairy products. Americans should work for r better reputation abroad, and that reputation can be gained only J sending to foreign countries goods fully up to the requirements. Um. Snpply x-r Poultry. A bulletin of the California Expert- After securing the hest cow possible aA having fed her In the best and Lonomlcal manner known, the Txt steP is to take proper care of the mS. The value of milk C pends large-milk. large-milk. V u reCeives, as well as lLamouent o'jw " The double or triple skirt looks decidedly de-cidedly smart on .Uht figures. I ' the best materials that a requisite lime is oyster shell, o 0tUer X dlre f.on wat made at the result was such 8eason. |