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Show CARE OFPOULTRY ; CllRINJHF MEATS B! Some Practical and Timely Suggestions Given K Out From Utah's Agricultural Col- Hi lege to "Sun" Readers. B Correspondence The Hun. ' LOGAN, Jnn. . This week's ncwu letter of the Agricultural B i College of Utah says among other things that if your fowls arc not m producing the eggs they should at this time of the year, don't feed R expensive forcing feeds, laying tonics or other stimulants. See K J that your poultry house is clean, well ventilated yet free from K draughts. Plenty of fresh air is very important, and the lack of m this, overcrowding or n draughty house may cause colds, roup or other serious diseases. Insects, worms and soforth have been K available to the industrious lien during the spring and summer to m supply n very important part of the necessary egg producing nutri- B cats. Now this Bupply is gone and something must be given to t take its place. Skim milk and buttermilk arc especially good. K Beef scraps are bIbo very good, but in many places this is too cx- B pensive. The lack of milk or beef scraps in a winter feed may K, mean no eggs in the nost. Givo your fowls a clean, light, dry, well B ventilated house, and supply them with plenty of good, clean, K wholesome food and there should be no shortage of eggs at that H time. Here is a good winter ration. HJ Scratch feed, wheat, two hundred pounds; corn, one hundred H pounds; barley, one hundred pounds. Two or three hours before H tho fowls go to roost feed this scratch feed in a litter of straw at Hb the rate of one quart for each fifteen fowls. H Mash, bran, two hundred pounds; shorts, one hundred pounds; H barley (finely chopped), fifty pounds; oats (finely chopped) fifty H pounds; salt, one pound. Keep this dry mash in self feeding hop M pcrs available at all times. Give the fowls all the milk they will fl drink or add twenty pounds of bccf scraps to this mash. Feed H this mnsh once a day, at noon, moistened with buttermilk just H what tho fowls will clean up in from ten to fifteen minutes. Keep jH alfalfa leaves, oyster shell or other fine grit and fresh water avail H able at all times. H Hrlne Curing of Pork. H Dr. V. E. Carroll of the college says: "The brine method gives H better protection from insects and vermin than dry curing, though H -trouble is sometimes experienced in keeping the brine. This can H practically be avoided by boiling nnd cooling before using and H placing it in n cool vessel. If the brine becomes thick, remove the H meat, skim the brine and boil it or provide new brine. H Sugar Cured Hnma and Hacon. H Rub each piece of meat with table salt and let it drain for H twclve.hours. Pack tightly In n barrel nnd pour over tho meat the H brine previously cooled. Eight pounds salt, two pounds brown Hf sugar, two ounces saltpetre. Dissolve this in four gallons of boil- Mi ing water. This is sufficient for a hundred pounds of meat. Da- H con cures in four to nix weeks, hams and shoulders in six to eight H weeks. When smoked this meat may be kept all summer. H Dry salt pork. Rub each piece of meat dry, common salt and let it drain over night. Pack snugly in a vessel and pour over tho T brine previously cooled ten pounds salt, two ounces saltpetre B tlimtolvcd in four gallons of water, which provides for one hundred 1 pounds of meat. Keep tho pork in the brino until used. |