Show yc hilt NEWS LETTER it if your fowls are not producing the eggs they should at this time of the year dont feed expensive forcing feeds laying tonics or other stimulants see that your poultry house is clean well ventilated yet free from draughts plenty of fresh air is very important and the lack ot of tills this over eroding ding or a draughty house may cause caus colds roup or other serious diseases insects worms etc have been available vall alile to the industrious hen during the spring and summer to supply a very important part ot of the necessary egg producing nutrients now this supply la Is gone and something must be given to take its ita place skim milk I 1 and buttermilk are especially good beef scraps are also very good good but inmany places tills this is too expensive the lack of milk or beet beef scraps in a winter teed feed may mean no eggs in the nest give your fowls a clean light dry ry well ventilated house and supply them with plenty of good clean wholesome food and there should be no shortage of eggs egge at that time A GOOD WINTER RATION scratch teed wheat tb lb corn tt barley ib two or three hours before the fowls fois go to roost teed feed this scratch feed in a litter of straw stra at 1 the I n irate rae ot of one quart for each fifteen fowls mash alash brau bran j li L i buo 11 ib shorts lb iti barley finely chopped 50 lb ib oats finely chopped ro 50 lb it salt 1 ib keep this dry mash in self feeding I 1 hoppers ava available flable at all times give the iner r fo owls w IS all the milk they will drink or add 20 pounds ol of beet beef scraps to tills this mash feed this mash once a day at noon moistened with buttermilk ju just at what the fowls will clean up in irom from ten to fifteen minutes keep alfalfa I 1 leaves oyster shell or other fine grit and fresh water available at all times I 1 r BRINE CURING OF PORK dr W E carrot carrol or the utah A agricultural gri col college lege says the brine method gives bett better r protection from insects and vermin than dry curing I 1 tho the trouble la is sometimes experienced in it keeping the brine this can be practically avoided by boiling and cooling before using and placing it in a clean vessel it if the brine becomes thick i remove the meath meat skim the brine and boll bell it or provide new brine I 1 SUGAR CURED HAMS AND BACON rub each piece of meat with table wait salt and let it drain for it 12 hours pack tightly in a barrel and pour over ahe the meat the following brino brine previously cooled 8 th it salt 2 it ib brown sugar 2 oz salt petre dissolve this in 4 gallons of boiling water this is sufficient tor for pounds of meat bacon cures in 4 to 6 weeks liams and shoulders 6 to 8 weeks when si smoked this meat maybe may be kept all all summer DRY SAIT PORK rub rub each piece of 0 meat with dry common salt andlen it drain over night pack daugin tn n a vessel and pour over the following brine previously ic asly cooled 10 th tb salts salt 2 oz salt I 1 petre 1 ds solved in 4 gallons of water which provides tor for pounds of meat keep the pork in the brine until used |