FARMEllS' INSTITUTES. 273 



the essayist in regard to the iniportanco of fruit for family use but expressing 

 the opinion tliat otherwise ai)plcs were not a profitable crop. 



Mv. Collins, in reply to a question by Prof. Cook in regard to cultivation 

 and thinning, reconiniended thorough preparation of the soil before planting 

 the trees — by draining and cultivation ; would recommend low hoed crops while 

 trees are young; manure heavily. Mr. Hull thought it not best to manure or 

 plow too close to the tree. 



Mr. Simpson of Nottawa read a short paper on "Hogs." 



Of the different breeds of hogs he had tried, the Chester Whites and Poland 

 Chinas, he preferred the latter. He said he had not been troubled to any 

 extent with hog cholera. 



Mr. Davis of Iowa, who was present, said he kept a large number of hogs. 

 He placed tar about the runs and places where the swine would rub. His 

 neighbors were now trying this and escaping the disease. He also advocated 

 the parching or scorching of the corn fed to the hogs as being an excellent pre- 

 ventive of cholera. 



Prof. A. J. Cook read the following essay on 



CARE AND MANAGEMENT OF POULTRY. 



I am quite sure, if we except the care and management of swine, there is no 

 part of farm economy more sadly in need of reform than that which pertains to 

 the poultry yard. Unsuitable arrangements and wanton neglect characterize 

 the general farm management of the chickens. Poultry-keeping is no excep- 

 tion to the general principal in all business, — that neglect is very expensive. I 

 speak with assurance on this subject, for as a boy on the old farm I saw the 

 results of the faulty managemant. Later I have reaped the fruit of a better 

 system. Nor was my father's management of the poorest. I doubt if there 

 was a better in the vicinity. He gave the chickens a warm house, and always 

 kept food before them. Faultless roost-poles were in position, and cosy nests 

 w^ere arranged to tempt to egg-laying; but for a good part of the year it was 

 only this and nothing more. But cleaning from under the roosts, cleansing 

 the house, giving warm drink in winter, or any drink at any season, feeding 

 meat or vegetable food in winter, or making the house light with ample, sunny 

 windows, all this was never thought of. We got abundant eggs in summer, 

 when eggs were almost worthless except to aid in pastry and add a relish to the 

 table, and had the chicken stew, the roast, or the famous chicken pie whenever 

 desired, and all ignorant that more was possible, we learned therewith to be 

 <3ontent. 



I would not say, nay, I am of contrary opinion, that even with such care 

 chickens are not a desirable addition to every farmer home ; but I would say, 

 and emphasize the truth, that there is afar better way. Under the old system, 

 poultry on the farm is in some sense a convenience and a luxury. Under a 

 better system the convenience is increased, the luxury augmented, and there is 

 iilso a considerable profit. 



Two years since, wishing to have chickens at hand to aid me in my scientific 

 study and research, and wishing also, if happily I might be able, to add to our 

 larder the luxury of ever-waiting fresh eggs and as constant subjects for tempt- 

 ing Thanksgiving or Christmas roasts, I set earnestly to work to learn how. I 

 .sent for sample copies of the several poultry journals published in our country, 

 •selected the one I thought the best and at once subscribed for it. 1 also secured 

 >what I learned was the most thorough book on the subject. This only cost 



