Show DAHl AXDPOUIWIY INTERESTING CHAPTHHS FOR OUR RURAL READERS Isom aurerrfat taros tlmnle The neytlaent 01 the lap A I cm 11I01 a 10 the t 01 tle Ifk soul Iuullrl lit ItlMlAI I PlOt Yorker de > otea one use a of Us Interesting d i mpoilumi from rj iprclallnts to the question of flaor b In butter Ir ConnI 1 i lr llabcock Pro loon riiimb Dean Jordan alan ers al-an Blyke and 11111 and Iho Ca I Indian hairy Com missioner Mr Itobrrlton being the contributors The general result I re-sult of the opinion of the ncutle men U that the desirable aroma and taste of butter are due 10 the handling of the milk and cream rather than to the flavor of the original food Fresh I butter appears to have no particular flavor It being the buttermilk rather than the pure fat which ghee the I taste of butler are due to the handling some weed such as onions garlic rag I aced Me Is recognlied as unfavorably edln i lily l Influencing butter flnor the Influence In-fluence ot feed U I generally minimized by all contributors and flavor Is as a rule ascribed to bacterial action Ir Conns toes which may tie token as affording a fair Index of the others are as follow The TUtor la I not the result of nny direct Ipfliiiieo of good Undoubtedly Undoubt-edly the food has treat InOnenco upon the flavor but the delicate butter aroma II I only directly related to the hh This conclusion 1 base upon the fact that I have succeeded In producing produc-ing the desired flavor from the milk of more fed upon the widest variety of foods lluiwr tat when first drawn with the milk doe not have the flavor found In the choicest butter In my own opinion It has no flavor at all resembling re-sembling It Very likely Indigestion ir change of food may Influence Iho flavor of Ibo butter AI butter II I ordinarily ordi-narily made this will almost certainly follow Here ion the Influence la I nn Indirect one but no lees certain Some time Iho food docs have a direct Influence In-fluence In Oiling Iho butter with peculiar pe-culiar odors such n8 thnt of garlic The explanation JI not positively known but It la probably duo to volatile vo-latile product of the load imnsInK directly di-rectly Into the milk The load Is the source of tho flavor ludUfcUy the flavor I flav-or being directly the re nU of certain decomposition products of the cream These favors are produced by bacteria which multiply In the cream when It Is I ripening Vhethrr proper flavors I ore piodiuei l In the Bream will depend I upon whether the proper srxclwi ot bacteria bac-teria are present In sufficient quantity I Borne specie of bacteria produce very good flavor game very poor flavor and some will completely ruin the flavor flav-or and the resulting butter The but termakcr has no method of determining determin-ing what specie are present and will get the proper flavor If ho cbanca to have the proper specie the varltnn starter and culls are supposed to contain the proper specie of bacteria to produce a good flavor llaclllu 41 has been demonstrated to be a bocterlt which will produce this flavor Trv IIUI ot these starter may be compared com-pared to planting a field with seed It the field Is I left tot Itself something will grow but we con not tell what If i r ol J J planted with I clover wo may depend upon clover So the cream when Inoculated I Inoc-ulated with such starters as No 41 maybe may-be depended upon to develop the right kind of bacteria and therefore the proper flavor This flavor comes of course Indirectly I from the food but I directly from the product of bacterial growth In the cream The conclusions which I have given above urn not mere gnome but are tie results of a long rtrlr of meet cartful and rljltl ex periment upon tuba matter I find It possible to produce the butter flavor from nil sort of cream and under almost al-most any condition provided I put the right peele of bacteria Into the cream sine of fnullrr Ilropping It Is I often claimed that poultry manure ma-nure le I very valuable Well that depends de-pends on the food from which It Ie I produced pro-duced Hints that live on animal food such as meat fish etc produce manure richer than that from grain and grot llelow Is I a comparison of the colas of manure from bn ducks geese and pigeon In 1000 pound of lien manure there nre MO pound of water 2KS pounds of organic substance and 1M pound of ash The manure from the duck very closely approaches that from hens the same quantity of duck manure containing contain-ing f C6 pound of water 262 pound of organic substance and 172 pound of ash The estimates are based on fresh manure that hna not lost any of Itl I moisture Although most farmer have supposed that manure from the goose I wa more concentrated than that from hen yet such Is not the rMdltt Is l far behind that from the hen and the duck In fertilizing elements as 1000 pound of fresh goose manure contain as much es 771 pound of water and 131 pounds of organic substance while Its ash Is I but ninetyfive pounds or but little over oDe halt that ot the hen manure Tho hen manure contain about sixteen six-teen pound of nitrogen In 1000 pounds the duck manure about ten pounds and the goose manure nbout five pounds The hen manure Is I therefore there-fore three limes its valuable nl the goose maniKO In nitrogen and the duck manure twice as valuable loose manure ma-nure however contain more potash than that from the hen or duck tho proportion being about nine pound for the goose eight pounds for flue bin boil six pounds for the duck Manure from pigeons however II I more valuable than that from fowls na pigeon manure contain r9 pounds of water In 1000 pounds but Inorganic ubslanro reaches 309 pounds nod Its salt 171 pounds It also contain over seventeen pound of nitrogen and ten pounds of potash In value therefore the manure from pigeon come first that from hens second that from duck third and that from geese last yet It has always I been nn accepted theory that manure from seese wo richer than thot from any other fowls but I I the chemist has shel light upon the matter and fact show otherwise ynlcr la I n factor In all manures hmce that from bird is I no exception to the ruleHead I Head the above carefully and then save It Thn dropping ihould lie well mixed as follow s One bushel I drop pings one peck kalnlt nnd two bushels Ifled dry earth or coal ashes Keep it In barrels moist not wet and never let It get dry Iour soapsuds urine or any kina of slop water over It When you wlah to usa It the ammonia will compel you to hold your nose It kept dry It lose Its value becoming hard and Insoluble Tho Poultry Keeper Fowl for tbe Table There Is I no disputing the fact that If one wants a fast growing broiler or spring chicken a cross like for Instance Iloudan on Cochln or Ilrahma Indian name on Drahraa or Langshan or Ixghorn on Plymouth hock will give the best result re-sult Hut we hove now two breeds that will nil the bill almost as well They ore the White Wyandptte and the rdrif r t ar Horned Plymouth Hock The former ore to be preferred In that particular u the shin I more yellow the breasts more plump and the flesh more firm and closer grained Ior roasting purposes pur-poses no fowl equal tho Light Ilrahnu and the mack angshan but on ue count of the color of the skin and legs the tangshan are not to popular u tho Drahraa and yet those who have given them a trial ire not alow In say Ing that they take tbe lead I There Is I a wild turkey bate to the nub that la I tempting A htamen la generally At his heavlot In hie fortieth year Ml 1 lonlh01Ig ire At the swine herder meeting held In I HH llolnwi last week Wm Hobert POV on feeding and managing pig OP to six months old A part of his remarks re-marks were AI follow If the topic would allow of It t would llteto lake a run and go before I Jump Pay about two week before the pigs I ne do > > light I do not know but that to set Jt the subject Just right one would need to go back a good ways and come IIP to the topic I w III only take up your lime for brief period For two week before farrowing I feed aA near the Kind of food III possible I Intend to feed afterward I have well arranged roomy breeding pens with good fender In which Ilut I the sow n few day before farrowing time When the lime Is I up for her to travail 1 am on hand but to ell you Just what to do I will not attempt at-tempt for my doings are various to ult Iho ease One may need no attention another may need all the skill ol a breeder I put water In a clean trough a few hours after the sow has farrowed lbl Is all the first day The next day all the food I give her I n handful of short In water and Increase from day to day until she has hall short five diys I then take mother and pigs to a oneeighth acre lot of grass In which there li I a nice house lenT feet dirt floor Now Is I a critical time and no Ironclad rule will do of n dozen sows no two are exactly alike hence the ncctsslty of having them In lola to thetaielrc One may have a voracious Ppelll slid will need holding In or you will soon leave a patient on your hands with dyspepsia Another may have but little I appetite generally occasioned occa-sioned by fover In bag She will need close attention I bathe Ibo belly with cold water and have a bottle of flaxseed flax-seed oil with little carbolic add In It and with n turkey feather put tale over her teals The washing with water cleans I oft all dirt nail allays l foyer tho rartr oil and add preserve tho I pig from ore mouth I try to coax up an appetite sometimes with little scrap ot meat milk mush etc I now It they have good appetites Increase thus teed clear fresh water shorts nail a little oil meal mlied as feed and give all they will eat up clean At Oils time I commence on onehalf ear of dry corn Increase from day to day until on n full food I keep on In this way At about three weeks old Ibo pig will begin lo come up to the trough It la fixed low so that they can eat all they will Then took oats and corn and put It In n shutoft corner Stand and look at them eat and grow and feel happy At five week of me I open tho door ol each pen or lot and have the sow from six to eight com up to n common feeding place 01 court the pigs come too Toll the pig Into a cleanfloored house and feed slop os heretofore and soaked oats and corn all they will clean up always sweet At eluht or nine weeks of age I turn the sore In bock pasture and leave Ibo pig In their pasture nod keen right I on giving giv-ing same feed and care When fair I time come wo select what wo want to exhibit ex-hibit After Iho rtiundup of ot fair Ite separate the sexes castrate what male appear to be below the standard put them wllh such of the now pig owe o-we do not want to retain either In our own herd or 10 thin for breeder push hem III fast posslblo and try to have hem In Chicago before the first of Fcb roar at from 200 to 2DO pound After selecting what I wont to retain I try to have the rest In oilier hand by the time they are six month old This year I have and the personal care and oversight of over 130 pig There bns not been n tingle case ot scours bu tone t-one case ot thumps nod only three or four with sore mouth There la I noon no-on unhealthy looking pin lu tho bunch They are la five croup and kept sen nriUo If I could so arrange It 1 would 1 If prefer still mailer groups I wouli give you all a personal Invitation to como and ice my pig town A most Interest discussion followed fol-lowed led by Mr W 7 Swallow of lloontvllte who wa made the target for n long array of questions bearing on Ibo subject Ills plan wo to keep each now and litter separate from the other In n grass lot of not lees that onehalf acre until six or eight week of ace so they could not acquire Ibo habit of robbing loiter n doter In A lot will bring better results Peed reg nliirly three time A day milk and short The milk should be sweet as sour milk fed to sow or pig II I apt lo scour Ited short are better than tnilc feed no Rooked corn preferring prefer-ring If corn Is I fed to feed It dry and In small quantities after the other feed Seldom feed oil meal Feed well aol give plenty of exercise but do not overfeed Keep nail nnd ashen olwny I where the pig con set them lied with clean sand on ground floor Yearling can be made to abed by washing dally I with warm water lIt breeding tows are those bred twice a year regularly lie also advocated tho feeding of wheal because ot Its strengthening Influence on bone and muscle I Mr r A Shafer of Campbell feed ground corn oats wheat rye and everything n pig will cat but no shorts Think a bad Influence follow ad vocal Ing Ibo tccdlna of short and slops lie feeds corn becauto It It I cheap and the best pork producer known Consider hone a result of breeding rather than feeding Source of Mongrel A writer asks Since so many breed are being Introduced Intro-duced la I It not likely that the common fowl will soon become extinct We do not tee how It Is I n common prac tlco by people who start wllh thoroughbred thorough-bred to cither let them breed In and In until there is 1 nothing left or to get a cockerel at another breed no coon ns the purebred one die and to eventually event-ually mate up the offspring among Ihtmselvt All this baa a tendency lo roongrellsm Then again many who mado crones are Infatuated will tho Idea of getting up a new breed themselves and In their endeavor to create something new they are placing still more mongrel on the market ix American IIories In England John A Logan Jr is I about to try on exper iment that will be Interesting to breeder He will take to London about the middle of July fifty head of fine horses Every one of the lot will bo 1C3 In height or better and not ono will have a record slower than 2 30 IVery animal In the lot will be solid color boy or brown and there will be no leas I than fifteen matched pain tome of them able to go double In 2 2J All will be stylish flueactloned hones and Mr Logan believe that they will not only attract great attention on the other aide but that they will alto fetch excellent prlcei Ex j |