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About Geyser Judith Basin Times (Geyser, Mont.) 1911-1920 | View This Issue
Geyser Judith Basin Times (Geyser, Mont.), 28 Jan. 1916, located at <http://montananewspapers.org/lccn/sn85053135/1916-01-28/ed-1/seq-2/>, image provided by MONTANA NEWSPAPERS, Montana Historical Society, Helena, Montana.
GEYSER JUDITH' BASIN TIMES SPECIAL CARE FOR POULTRY IN WINTER1 Long Poultry House, Used on Government Poultry Farm at Beltsville, Md. (Prom Weekly Letter, United States De- partment of Agriculture.) To obtain good results from a flock of poultry during the winter all houses and coops should be put in good condition, only healthy fowls placed in the buildings, and good care given to the poultry. The houses should be thoroughly cleaned, disin- fected and made tight for winter. If the house has a dirt floor, it is well to remove three or four inches from the top and substitute fresh gravel or sand. If the floor is cement or wood, remove all litter and dirt and put in four or five inches of fresh straw or litter. Be sure that the house is tight on three sides and that there is no chance for a draft to strike the hens. If hens roost or are placed in a draft during the fall and winter. colds are sure to develop, which may result in roup and other troubles. The south side, or front, of the poul- try house may be left comparatively open. but should be under control, so that the openings may be closed gradually as the weather becomes cold. Have muslin curtains in the front of the house, or leave a window partly open even on the coldest riel.1.; to allow some ventilation in the house. Fowls will stand considerable cold air provided it is dry, and ventilation will keep the air thoroughly dry in the house. The pullets should be brought in off the range and put in winter quar- ters, but before they are mixed with the older fowls be sure that the hens are banded or that the web of the foot is punched in some way BO as to distinguish between the pullets and the hens. In this way the older stock may be culled out whenever it ap- pears desirable, and the young hens kept for further laying. Cull the Chickens which are brought into the laying house carefully, and fatten anti market all chickens which are small, poorly developed or in poor condition! These small, poorly-developed chick- ens are apt to catch cold if put in with the other poultry, and -leveler) dis- eases which quickly spread through the flock. Market all surplus cocker- els or older male birds which are not desired for breeding or not wareed for a later market. Feed the grain in a deep litter on the floor and make the hens exercive for all of their grain. The mash may be fed either wet or dry, and should be Bo regulated that the fowls will get about equal parts of mash and of the scratch grains. It is necessary to give the fowls plenty to eat to get MUDDY BARNYARD IS MOST INCONVENIENT Keep Out All Water Possible and Provide Means for Removing All That Enters. (BY E. R. JONES. Seeretary or w i q c en. sin Drainage Association) Both convenience and economy de- mand a dry barnyard. The flooded, muddy barnyard drives the chore boy off the farm, carries the manure pile down the creek and makes the old cow wallow in the mire to reach the water tank or the barn door. A dry barn- yard is within reach of all. Assume that fate has been most un- kind to you—that you have inherited a barnyard that is flooded by the high- er land, that it is so fiat that even its -own rainwater cannot escape, and that It has no convenient outlet for a line of tile to carry the water piped from the eavestroughs. With a road scraper or grader you can throw up a dike around all but the lower side of the yard Seed grass in the dike and in the shallow ditch on the outside of it. The dike and ditch will carry the flood water around the yard. Next, make a slope in the yard. ,Raise the floor of the barn until it is two feet higher than the surface of the ground 100 feet away. You may have to raise the entire barn, but do ;it. Haul earth from the nearest sandy knoll to fill outside of the barn to with- in half a foot of the new level of the *floor. Haul enough to slope the sur- face gradually for fifty feet or more away from the barn. Then pipe the cave water to the ditch outside of the -dike. In short, keep out all the water you Can and ;Provide a means for remov- ing what enters in spite of you. Un- like cultivated fields, barnyards are 'tramped so hard that drain tile for underdrainage are too slow. Surface idrains act more quickly. good results, but the birds should al- ways be eager for each feed. In cold weather feed about one-third of the scratch grains in the morning and two-thirds at night. In this way the hens are forced to exercise more than if they receive all the grain they de- sire at the morning feed. Scratch grains, mash or ground grains, animal protein, green feed, grit and shell should be supplied in the winter. A good scratch mixture may be made of equal parts, by weight, of cracked' corn, wheat and oats; and a mash may be made of two parts corn meal and one part each of wheat bran, wheat middlings and beef scrap. Green feed, such as cabbages, mangel wurzel, beets, cut alfalfa or sprouted oats, should be supplied to replace the green feed which the fowls have been securing in the fields; and beef scrap, skim milk, cut green bone or similar feed is needed to replace the bugs which the fowls have been get- ting on the range. Beef scrap or feed of this nature is very essential in se - taming a good supply of eggs during the winter months. Clean the dropping boards at least once a week, and spray the roosts with kerosene or some commercial preparation for killing mites once a month during the winter. Have a good supply of sand or dry dirt on hand to use on the dropping boards during the winter. If any of the birds develop colds, put ris much potassium pormanganate as will remain on the surface of a dime into a gallon of water and keep this mixture in their drinking water for several days. or until the symp- toms of the colds have disappeared. Remove nny sick birds front the flock as soon as they are noted, and treat . them in coops by themselves, or kill and bury them if they are not worth treitting. Examine the pullets and hens for lice, and dust thoroughly with a good insect powder or apply a mixture of two parts of vaseline and one part of mercurial or blue ointment, about the size of a pea, one inch below the vent of the bird, rubbing the mixture lightly on the skin. An application of this ointment two or three times a year will keep the fowls free from lice. Where insect powder is used. It should be applied three or four times a year, or oftener if the fowls become infested. Provide a small box in the house partly filled with dry road dust or fine dirt in which the hens may dust, thus helping to keep them- selves free from lice. TO KEEP WASHERS SOFT AND PLIABLE Leather Deteriorates Rapidly Un- less Given Some Protection From Action of Air. thy ''It %IN. • \!.iiral Fert col! r. Stock leather washers. althotigh made from oil -treated material if stored without protection soon become dry and hard The deterioration is rapid and the usefulness of the wash - era is greatly lessened. Those who carry a stock of run washers, flat washers or any form made from leather will find it to their advantage and proet to preserve them front the action of the air. One meth od is to pack these leather parts in a tin or galvanized iron box and rover them with melted tallow. It has been found that since these parts are made from an animal substance, the cover- ing of grease IISP(i should also be of an animal origin On removal from the rack these washers will he found sufficiently pli- able to be applied Immediately to the pumps or other marhim•ry for which they are intended. Storm Doors and Windows. A few dollars invested in storm doors on the house will not only save fuel. hut will prevent sudden blasts of cold air from reaching the occu- pants—a thing which is always at- tended by some danger. If you pm storm windows over the regular win- dows. be sure to provide openings in both for proper ventilation. It is a fearful thing to sleep In an air -tight room. Rust Must Follow. The man who lets his plows stand In the field during the winter should remember that manufacturers have not yet discovered iron and steel that will not runt. GERMAN BARBED WIRE BEING SHIPPED TO TUE FRONT • Although there have been many applianc,s it into use since the outbreak of the war to cut through barbed wire, nothing has yet been invented to equal the wire with the barbs as a means of retarding the progress of an army. The photograph shows freight cars burdened down with rolls of barbed wire being shipped by Germany to the front.. BULGARIAN TROOPS ENTRAINING IN ALBANIA • V,f,-;' , INTE.R . NATIONAL ‘ IT Voi 5 VIC I • •••••• 4'.3 ' 4 WO' • - $ Bulgarian soldiers in Albania preparing to leave In a troop train for other fields of activity. PART OF GERMANY'S ROYAL FAMILY This recently made photograph sin)), a the German empress, standing; the true ii primess. Cecile, seated. and the children of the latter, excepting the latest born, Princess Alexandrine Irene. GERMAN SUBMARINE AT FULL SPEED Oar 4..44 ter s e' Att.All.wtRVIC.L • Th it Is an unusual vlew of a German submarine running at full speed on tie surface, with her commander in the conning tower. MONUMENT TO EDITH CAVELL 4, - This monument. which is to be erected in the Trocadero gardens, Paris, in memory of the martyred nurse, Edith Cavell. who was shot to death by the Germans in Belgium. Is the design of the Gorham company and will be of American granite and bronze. It is to be paid for by Amer- ican subscript ions The Heart of India. India has never been conquered. She is free, not with the freedom of an Anglo-Saxon colony, but with a sub- tle, secret independence of her own that eludes the naked western eye. She gave her land revenues, the reins of her government, her wealth of flattering obeisancen and her soldiers to the alien, since with force at his back he demanded them. She permits hint to retain them, s:nce be seems a practical mundane person likely to insure prosperous government. Into her heart, into the region of Intimacy and close friendship, she has never let him trespass, and she never will. \My heart,\ she says, \like my wom- anhood, is parda-nishin. Into Its pres- ence shall the white man never en- ter.\ ALL WORTH SAMPLING VAlilt 1Y Ol DUMP'. MOS 10 SUIT AlL !As i May Be Made the Chief Part of Meal or Only a Course of trti — Menu as May Be Desired for the Meal. Chicken Dumplings.—Mix and sift three level teaspoonfuls of baking pow- der and one-half a level teaspoonful of salt with two cups of flour. Add suf- ficient milk to make a soft dough. Itolig lightly on a floured board and cut into small biscuits. Place on a greased pio plate in a steamer and cook 20 min- utes. Do not move or uncover the steamer while the dumplings are cook- ing. Do not start to make the dum- plings until the chicken is tender. It can wait, but not the dumplings. Soft Dumplings.—One cupful of fine- ly chopped beef suet, one generous pint of flour; one teaspoonful of black pepper, 1% teaspoonfuls of salt. Mix well together and add enough cold wa- ter to make as thick as biscuit dough. Roll out and cut with a biscuit cut- ter or knife, drop into boiling water and cook for one-half hour, drain and serve hot. Serve with roast meat, or the dumplings may be slightly browned in the oven after boiling. They are also good added to a meat stew. Liver Dumplings.—Chop one-half pound of liver and one-fourth pound of bacon, uncooked, as line as possible. Beat two eggs lightly and add one- fourth cupful of butter to them. Then add the moat, the seasonings of chopped parsley, white herbs, salt and pepper, and 1% cupfuls of bread crumbs, adding more bread crumbs if necessary. This will depend on the softness or dryness of the crumbs and on the size of the eggs. The mixture should be just stiff enough to make a paste which can be formed into balls. Divide into portions, roll smoothly In the hands and poach in boiling water before boiling, cooking about fifteen minutes. Potato Dumplings.—Grate four cold boiled potatoes and add to them one cupful of stale bread crumbs soaked in a little milk, just enough to moisten, also one cupful of bread crumbs crisped in a little butter of drippings. Add two eggs, two tablespoonfuls of flour and seasoning of salt, pepper and nutmeg. Form into medium-sized balls and steam or boil 20 minutes. Turn on to a serving dish and spritfkle with the remaining fried bread crumbs. Drip Dumplings.—Three eggs, one- half cupful of milk, two tablespoonfuls of butter, one cupful of flour, one-half teaspoonful of salt, one -sixteenth tea- spoonful of pepper and a grating of nutmeg. Break the whites of the eggs into a cup and add enough milk to fill the cup. Mix with the butter and flour in a spider and stir as it bolls until it leaves the spider clean. When cool, stir in the yolks well and season to taste. Drop from a teaspoon into boiling soup five minutes before serv- ing. Cornmeal Dumplings.—Scald four cupfuls of cornmeal with a sufficient quantity of hot liquid in which ham has been boiled, add a dash of salt, stir together well, make into balls and dip into the ham liquor when it is very hot. Boil for twenty or twenty-five minutes. occasionally stirring to keep from sticking to the kettle. Turkish Loaf Candy. Toast one-fourth pound shelled almonds (,blanched) and one-half pound shelled walnuts in the oven un- til a delicate—brawn. -Cut me -eighth - - pound figs and one -eighth pound can- died pineapple into strips. Work thesa- ingredients together with one-fourth pound seeded raisins, into the fondant, which has been flavored with vanilla. Shape into a loaf and cover on all sides with melted chocolate. When hard and ready for use, cut in slices. —Mother's Magazine. Prunes and Chestnuts. Soak three -fourths pound of prunes over night in Just enough water to cover; then stew until tender. Shell and blanch one pound chestnuts and cook in boiling, salted water until ten- der. Drain, then add them to the prunes; add one slice of lemon and slowly cook both until the prunes and chestnuts are very tender and the juice of the prunes has become thick. Queen Cake. One cupful sugar, one-half cupful butter, one-half cupful milk, three egga, one cupful flour. stir sugar and butter to a cream, add the yolk of the eggs with milk, then flour into which has been stirred two heaping tea- spoonfuls baking powder and corn- starch; beat thoroughly together; add whites of eggs beaten last. - Potato Rissoles. Season a pint of hot mashed pota- toes to taste with salt, pepper, butter and a little hot cream. Add a well - beaten egg and mix in a cupful of fine- ly minced cold lamb. Form into balls, roll in egg and fine bread crumbs and fry in deep fat. Serve at once, gal -- Wiled with crisp lettuce leaves. Christmas Pound Cakes. One pound butter, one pound sugar, one pound of flour, one pound of eggs (usually eight), salt, one pound of raisins, a little nutmeg. Put In just a little baking powder. Bake this in a large tin and cut it into four small cakes when done. To Clean Raincoat. Sponge with a mixture of ether and alcohol to which has been added • little ammonia.
