316 BUTLER COUNTY. KANSAS. 



to private families in Wichita, at an average price of twenty- 

 three cents .per pound. 



RAISING CALVES. 



My plan of raising calves is to take them away from the 

 cow as soon as dropped, and put them in a small stall for a 

 time, giving them the mother's milk at first, and gradually 

 substituting skimmed milk, with a very little flaxseed ground 

 and boiled into a jelly added. Give them your finger at first, 

 but withdraw it gradually as soon as they begin to suck. By 

 this means in from one to three days you will have them drink- 

 ing nicely. I let them have access to hay whenever they want 

 it, and they commence eating pretty early, too. In a few 

 weeks I give them a little corn meal, gradually increasing the 

 feed as they get older. In this way very good calves can be 

 raised cheaply, without new milk. 



HOGS. 



I very much prefer the pure Poland China swine to all 

 others, and have had them dress 300 pounds the day they were 

 eight months old. I have sold them on the market at just six 

 months, when they would average 220 pounds. I have them 

 pig about April 1st and September 1st, and give them plenty 

 of good slop. As this breed is of a contented disposition, they 

 will eat, lie down, and grow fat. I had one sow that I let run, 

 and she never strayed 200 feet from the pen. I wean them at 

 about six weeks, and give them the best care so that they may 

 not have a set-back. A little linseed jelly in their slop about 

 this time is excellent. The way to make hogs pay is to get 

 them into market at eight to ten months old. 



Millet grows finely here, and large quantities are raised 

 for feeding stock and for seed. It sometimes yields five and 

 six tons of splendid hay per acre, but is very hard on land. 

 There are no tame meadows to speak of in this country, as yet. 

 We are comparatively new, as it is only eleven years since the 

 Indians were here. 



CLIMATE. 



Our climate is very healthy. There is a dry atmosphere 



