. Breeder and sportsman. Horses. foods for the fowls. In every 500 pounds of clover there are about 15 pounds of lime, and this shows in one way at least why it is good for the laying hen. The second or seed-bearing crop, when well cured, is the one to put by for the use of the poultry. It can be thrown to them as you throw it to other stock, hut for poultry this is a waste. A cutting box that will cut it into half inch bits should be provided. These bits should be scalded and slightly salted before being fed; or better yet, should be mixed in with a mash of some kind. The following is a good
. Breeder and sportsman. Horses. foods for the fowls. In every 500 pounds of clover there are about 15 pounds of lime, and this shows in one way at least why it is good for the laying hen. The second or seed-bearing crop, when well cured, is the one to put by for the use of the poultry. It can be thrown to them as you throw it to other stock, hut for poultry this is a waste. A cutting box that will cut it into half inch bits should be provided. These bits should be scalded and slightly salted before being fed; or better yet, should be mixed in with a mash of some kind. The following is a good formula: Two quarts of clover, two quarts of bran, two of cornmeal, Pour scalding water over, and let it stand a few hours before feeding.—Farmers' Voice. McKinney 2:11 1-4 Whose 2:10 list now has eleven representives. Pasteurizing Cream. Pasteurizing alone will not insure a uniform grade of butter, although it is a great help when the cream has not been properly cared for. When cream iB pasteurized at from 95 to 98 degrees the injurious germs are supposed to be de- stroyed. If the pasteurized cream is then immediately assisted in proper develop- ment by the addition of a good starter the butter maker has control of the fer- mentation and he may direct the propa- gation of the proper flavoring bacteria as he wishes, and by ripening the cream uniformly it is quite possible to make a fairly uniform quality of butter. But of course this is impossible when fermenta- tion has taken place to any great extern before the cream reaches the factory. Much depends on the butter maker's knowledge of the preparation of starters and the subsequent ripening of cream. Without this knowledge pasteurization will be of little advantage. A great deal of butter is spoiled through ignorance of starters and the improper manipulation of cream during the ripening process. It often happens that the starter is allowed to become over-ripe and the active fer- mentation thus set up is decidedly un- favorab
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Keywords: ., bookcentury1800, bookdecade1880, booksubjecthorses, bookyear1882
