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Show V THE HERALD-REPUBLICA- SALT LAKE CITY, UTAH, SUNDAY, DECEMBER N, roasters. Heavier spring chickens can be milk-fe- d but not as profitably, URGE UTAH FARMERS There is small gain In feeding matured fowls, except that which results from the improvement of the quality of the flesh due to the confinement. Unless TO PRODUCE POULTRY the fowls are of poor flesh prior to the . in Is no almost feeding, there gain POULTRY IN CRATES IS SURE WAY TO LARGE PROFITS MILK-FEED!N- G Fattening for Market by Mew Method Fourteen Takes Days; Does Not Require ii'lMf'""!!!!!'"!! Much Skill. I J I fill! ! Good Milk-fe- ds 1 ! . I ij h 1 ! I I I 'j i i CH lilt - " Well-balanc- . i m i li i Y mst& fr- - Eating Qualities Make Easy Sellers; Bring Higher Prices. 4 n' FnA!K C. HARK Poultry Husbandman, Clemson College, South Carolina. 1913. COPYJRIGHT, of the hljg money In f poultry by the mil method, and because It require lens kltl than other and experience branches of the poultry IndoMry, many Hfrno at-leol- nar tmatfum are taking1 of the huInesi 't this drpart-mr- yrs d d, Milk-feedin- money-makin- - iKTrA O-- . to be exhibited she occupied a drawing room on the train. With her owner she is temporarily housed in one of New York's leading hotels, She is valued at $100,000. - Utah Agricultural College Will that j j j i Emphasize the Subject at Logan Round-up. w.;.y. - i '1 Ml F5ee-hlv- de well-soure- nt coPvniGUT, iois. HOUDANS. Thy Houdan ia the most extensively bred fowl in France, where it originated In America it has been popular since its introduction more than fifty years ago. Aside from the fact that It is a hand-som- o looking fowl with Its black plumage mottled with white, the Houdan Is a wonderful utility brted. The hens are heavy layers of large white eggs. They are particularly desirable for the back yard flock because or their docliity and because they thrlve In confinement. They are hardy and good foragers so that they may be left to rough it on the farm. The males weigh from fnven to eight pounds. For pounds and the females six the average table this is a. good-size- d fowl. Their skin is thin and the flesh is fine grained. It is full of breast and the bones are tmall. Thi legs are mottled white and black and harmonize with the plumage. There are five toes on each foot install f four. The skull of the Houdan. too, oifftrs from that of other varieties In that it has a "bump" on the top from In newly which the, crest grows. hatched chicks this Is particularly noticeable. In addition to their crest the full grown birds have a chickens are confined, suitable chickens for feeding, a mixture of ground meal and a quantity of buttermilk or sklmmilk. Construction of Feeding? Crate. Fattening crates are generally made about 10 feet long, 18 Inches wide and 22 inches high, and set on legs about 30 inches above tho ground. Kach crate Is divided into four compartments to prevent the chickens from walking from end to end. The floor Is covered with wire netting no that the droppings fall to the ground, keeping the crates This wire netting floor will sanitary. not affect the feet of the birds. The tack, ends and divisions are also covered with wire netting. The front of the crate is covered with narrow laths nailed on vertically to provide sufficient divisions for all the chickens to eat at once from the trough at the front of the crate. This feeding; trough rests on notched supports nailed to the ends of the crate, and should be removable. The roof should project far enough over the crate to protect the chickens from rain. Place the crates outdoors in 'any sheltered location, under some trees or In an open shel. The chickens arc confined closely and require abundant ventilation. One of these crates 10 feet long will accommodate 0 pounds of chickens 15 pounds to each compartment. The most suitable thickens to milk-fee- d are young Plymouth Rocks, Rhode Island Reds, Orpingtons and Wyan-dottecrossbred and common or monchickens fatten satisfactorily. grel cockLeghorn and other light-bree- d erels are excellent for making fries and should be finished when they weigh twelve ounces each. They do not milk-fee- d profitably when confined at an older age. Chickens of any breed weighing from to one pound each can be made into milk-fe- d fries as plump and tender as quail. When, killed and process they plucked after the feeding pounds weigh around one and one-ha- lf and are served on toast by leading hotels. One chicken is split in half and supplies two guests. The cost of each 75 cents to $1. Chickens portion is from of one and one-hato four pounds weight at the commencement of the feeding1 make delicious broilers and well-soure- d comb. s, three-quarte- rs lf lf . n ice-cool- ntm 'fit- White Leghorn pullet, who holds the world's LADY EGLANTINE, i her 314 eggs a year. of way to New York record To make every farmer a poultry producer is tho purpose of the practical course- in poultry management to be given farmers and their waives and chil dren at the annual round-u- p this year at the agricultural "college. In Utah who engage there are not over 100 men e cluMveiy, and in the poultry besides these are comparatively few who give much attention to the poul-r- y side of tnpir tarn orciuiahon. worth of poultry year overare$1,000,000 into the state products brought from other states, and it is the purpose of thi course also to induce thee farmers and other citizens of the state to keep some of that million in the state to It up. help build stress on this Not enough farmers Jay side of their business to make it worth while. It will cost them no more, but will bring each a neat sum when the total Income in tabulated. year's The agricultural collesT is anxious to show farmers anything they want to to make it thin. know phout this work, and have one of wrest in the best poultry plants in theround-uFeed In Crntea Fourteen I)hj. p which farmers attending the Place the chickens In the crates and can conduct their experiments, under but the direction of competent instructors. give them nothing in the trough secthe first day. The water to drink ond and third days feed them three down. It one and will separate about times daily a little of the fattening one-hathe Inches neck from the mixture. Do not. overfeed them until blood will collect in this emptyand space. new to accustomed the they become head is attached to the body simply food and method of living. After the Thethe outside skin of the neck. Hang third day feed the chickens all they by Then the. chicken will eat three times daily.. Do not immerse the by the feet to bleed. out the body (keeping food before them the constantly, keep water and in and hea.t feet) scalding minremove but the troughs twenty the feathers. This is the simutes after each meal. Keep them hun- removemethod for the amateur. There plest or no water. Give other food, gry. grit one in killing by dislocais advantage Continue this feeding tor fourteen days tion, and that is that while the body is no longer then kill the lot and fill as as free blood when any other from the crates with another. Is employed, the air is not perFeed the last meal twelve hours be- method mitted to enter the veins and arteries fore killing In order to clear the crop and. dry out the chicken. and intestines of food. This is imporis preferable to dry pick chickens It as will an rapchicken unstarved tant, when catering to the best trade. or The idly decompose. by by dislocation Kill by dislocation of the neck. Hold chicken isJn killed comthe mouth. bleeding Plucking in and the the chicken's legs wings at once. The feathers of the the mences and left hand. Grasp the head betw-eetail are removed, then the wings the of and second first right fingers back, sides, breast and legs. Inneck, hand, with the comb in the hollow of formation about poultry can La-be the hand. The back of the chicken be- obtained from thekilling Food the hold legs against your boratory, Department of Research ing upward, Agriculture, left hip and the head against your right Philadelphia, Pa. knee. Bend the head back as far as Kxercle Care In Shipping. possible and at the same time, push it Chill the plucked chickens in Ice water, then hang them on nails or racks in a cool room for twelve hours. Line sugar barrels with heavy paper, MAKING A SUCCESS OF place three inches of cracked ice in the bottom of the barrel, then a layer of THE SQUAB BUSINESS J chickens and ice alternately. Cover the I top with a burlap sack. About 150 Mr. William K. Rice is the owner pounds of chickens can be packed in of one of the largest squab plants a barrel. He in th country. has learned Ship by express. Where a considerfrom experience and believes many able number of chickens are to be amateurs can profit from the things? handled, it is advisable to build an he has learned. In next week's chilling and packing room and article Mr. Rice will tell how to separate the chickens Into different overcome many obstacles confrontweights. Pack dry and ship in a reing the amateur. The illustration frigerator car. will be of homer pigeons. Eight lots of chickens fed by farmers who had no previous experience in low-gra- ' exclusively. In this article. lrofeKr I litre tells how In thl work and trlven to be m orn e valuable UK?e.itlon on the preparation of Mrd for market. last few there WITHIN" the evolved a new department In the poultry Industry which has become a national factor in the commercial poultry world. This new department Is the milk feeding of chickens In crates. Throughout tho country there are hundreds of plants where anywhere from a dozen to 40.000 chickens are fattened by this scientific method at one. time. feeding A livelier demand, a greater consumption, a better price and customers fully satisfied are the results of this novel system of finishing chickens for market. It marks the difference between a green and a finished product, between tle product the critical buyer wants and what he has to accept because there is nothing better at hand. I'lesh Is Tender and Juicy. Only those who have eaten a prime milk-fechicken, properly prepared for the table, understand the superiority of chicken Its flesh to that of the well-fe- d allowed free rnng.r In the case of the milk-fe- d the muscular ti&sues have been so softened by close confinement that a thick portion, of cooked meat tan be severed with the fork, whereas the activity of the chicken on the ratine maintains the toughness and natural resistance of its muscles, Globules of fat are distributed through the lean meat of every portion of the body of the milk-fegiving a delicious "juiciness and flavor when cooked that is any other fowl. rarely gfound in chickens Is a simple uncan be successfullyg condertaking that ducted by anyone. It is a business, because the chickens are not permitted to exercise and waste their food, and there should be no loss lrom disease. There are only four requisites: A supply of fattening crates in which the Food Required. contains the proper constituents to maintain a normal condition during the confinement. The chickens must relish the food and eat it greedily. It must contain the proper balance of protein and carbohydrates, otherwise the di gestive organs will become deranged and feather plucking, loss of appetite and disease will appear. . There are numerous mixtures of.meal suitable for the purpose, but we will mention the ration that has given the best results in seventeen years experience. It Is a mixture of equal parts by weight of cornmeal, finely ground oats and fine wheat middlings. The oats should be ground so flno that "the hulls are scarcely visible, but coarse ground oats with the coarser hulls sifted out, or a commercial product sold as slftlngs from ground oats can be substituted and flour can be used In place of fine middlings. d buttermilk or Enough sklmmilk should be added to make tho mixture th in, so that it will run from a spoon like rice cream. lo not have the mixture thick and do not use water ' I ed One secret of success in milk-feedin- g chickens is to use a palatable food NNfe f SOME' STYLE TO THIS HEN weight. ' rikpMi 2G, 1915 feST ) wiy 'i.. n i in m nni,wy 'jmohj ed Occupying a room in a Pennsylvania train and guarded by a half dozen irt-nLady Kglantine arrived in New York from to be exhibited Philadelphia at the poultry show at the Grand Central Palace. Lady Kglantine is a White Leghorng pullet, who holds the world's egglay-inrecord and whose owner, A. A. Christian of Philadelphia, values her at 5100,000. She Is two years old and was raised on scientific principles. Although the average product of the eggs a year, ordinary hen is inseventy the national contest Kglantine, Lady which closed on November 1, broke all records by laying 314 eggs in 365 days. She was brought up at the Delaware experimenting station at Newcollege Del. ark, is claimed that the manner of her It the conclusively that raising has a hen in of proved eggs may be deproduct to Its highest degree by trainveloped ing. When Lady Kglantine is not on exhibit at the Grand Central Palace she is being guarded in her apartments at one of New York's leading- hotele. milk feeding gave the following results: Pounds. 800 Number of chickens fed Live weight at commencement ..... 2911 Ground meal consumed in fourteen 2816 day3' feeding Buttermilk consumed in fourteen :.431S days' feeding 961 Gain of chickens in live weight Kach chicken gained an average of one pound three and ounces in the fourteen days' milk feeding. For every pound of gain in live weight the chickens consumed 2.9 pounds of ground meal and 4.5 pounds of butter milk. With meal costing $2 per 100 pounds and buttermilk at 40 cents per 100 pounds, the cost of making one pound gain In live weight was 7.S cents. Similar chickens sold for 21 cents per pound in Atlanta, Ga., and 26 cents per pound in New York: City. After paying 3 cents per pair for the plucking, and the cost of the ice, barrels and express, the net prices received by tho raisers were 181 cents and 23i poultry cents per pound, respectively. These g more chickfarmers are ens. They cannot supply the demand created. they have g chickens is a simple business. Why not make a crate and feed a trial lot for your own table? Newfoundland was bought by Great Britain for 10. YORK,. Dec. 25. NKW . -- one-ha- lf iwiwi,hiii,i, nimii . f ummtjvf m.,vm,i ly ,wnjiiiBi.npj'jmm milk-feedin- Milk-feedin- . miwsjw.f'w.ww i.mii.hw.u iMimirwiiimrfmvMmpw'?' ULSUU vA . wj 0 1 0 I d .1 I, f The electric service supplied by the Utah. Power & Light company to the mines, the mills, the factories, the farms and cities and towns and homes of southeastern Idaho, northern and central Utah and western Colorado, originates in the mountain streams of these states. And this development of one of the latent resources of the intermountain west has made possible the universal distribution of a highly efficient, economical and dependable electric service that is playing an important part in the upbuilding of this entire region. - . &. Utah Power Light Company "Efficient PnbUc Service." General Office Karn Building, Salt Ijalre City Branch Office In alj principal cltlen, towna and rural communities. - ' - . V V r V" 1 y-- r f i s 5- S - J 'Tito Ufah Pmw &Llfelrf OsniDaiws dam androservoii .dtOneida on BearRiveiiIdaho4t - : 1 |