. Breeder and sportsman. Horses. 14 THE BREEDER AND SPORTSMAN [Saturday, October 12, 1912. POULTRY-YARD DRAINAGE. Drainage is a very important sub- ject to be considered in locating a house and yard for poultry. The ground should be well-drained by sloping to the south. A yard on a southern slope dries off quickly after a rain, and it gets the full benefit of all the sunshine, conse- quently it is nearly always dry. The direct rays of the sun are great purifiers and destroyers of disease, and this helps greatly in keeping dis- ease out of the flock. When hens are compelled to run about in a we
. Breeder and sportsman. Horses. 14 THE BREEDER AND SPORTSMAN [Saturday, October 12, 1912. POULTRY-YARD DRAINAGE. Drainage is a very important sub- ject to be considered in locating a house and yard for poultry. The ground should be well-drained by sloping to the south. A yard on a southern slope dries off quickly after a rain, and it gets the full benefit of all the sunshine, conse- quently it is nearly always dry. The direct rays of the sun are great purifiers and destroyers of disease, and this helps greatly in keeping dis- ease out of the flock. When hens are compelled to run about in a wet, muddy yard, and so keep their feet wet and muddy, their feathers become wet, too, and in cool weather they become chilled. Hens will not lay well under, such condi- tions. Dampness is also a direct cause of roup and all its kindred ailments, as well as rheumatism. In warm weather, a wet yard soon becomes filthy, and is a good place for the growth of all kinds of disease germs. If your poultry-yard is already built in such a place, it will pay you to move it to a south slope. If this be not possible, then haul dirt and raise the ground in the yard high enough so that it will be dry; clear away on the south side to let the sun in, and make some kind of wind break on the north. —Farmer. Dake's Press Clipping Bureau. With the soft butterfat which is pro- duced during warm weather, it is rather difficult to secure firm bcdied butter. The softness of the fat causes the butter to come in soft condition. When butter is worked in this condi- tion it becomes sticky and greasy. When placed on the table it does not tempt the appetite as does butter which has a firm, waxy body. The butter should net be allowed to be- come sort during the washing and working process. The wash water should be the same temperature or a few degrees lower than the cream be- fore churning. The butter should be worked in a cool room and only enough to dissolve and distribute the salt. Newspaper clippings furn
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Keywords: ., bookcentury1800, bookdecade1880, booksubjecthorses, bookyear1882
