The Family Poultry Yard 



CONDUCTED BY EN OS WHITNEY 



A Talk on Eggs 



What is nicer than to gather a few fresh eggs, 

 still warm, right out of the nest? There is a 

 certain pleasure in the mere finding of the egg 

 that gives it a value on that account alone. 

 How much better they are, too, than those you 

 buy at the store, and you are sure of one thing 

 —they are fresh. 



A soft-boiled egg, a saucer of some cereal, 

 coffee, and toasted bread make an excellent 

 breakfast, and one substantial enough for most 

 people. The egg takes the place of meat, and 

 the whole breakfast is so easy to prepare. 



If you do not like soft-boiled eggs, it may not 

 be your fault, it may not be that of the egg. 

 Those who do like soft-boiled eggs certainly 

 have noticed a marked difference in the taste 

 or flavor of eggs. Some are very fine, some 

 flat or almost tasteless, and some have a very 

 strong taste, even though perfectly fresh. The 

 taste of some eggs will suggest other foods; 

 occasionally one will remind you of onions or 

 other strong flavors. 



Now, experiments prove that food influences 

 the flavor of eggs; consequently tainted food of 

 any kind should not be given to chickens; bury 

 it instead; it will enrich your garden. 



It is said that eggs absorb odors, but whether 

 they do or not, it is advisable to have clean nest 

 boxes, and have nice looking eggs in conse- 

 quence. Do you know, too, that clean nest 

 boxes is one step towards getting more eggs? 



You have doubtless noticed eggs wdth light 

 colored yolks. Such eggs are unequal in flavor, 

 quality or food value to those richer in color. 

 These light colored yolks are more frequently 

 found when it is necessary to keep hens confined 

 and they have little variety in their food. A 

 varied diet of grain, a little fresh meat occasion- 

 ally, and a liberal supply of vegetable food, 

 as grass sods, clover, now and then cabbage or 

 lettuce, helped out with beets or carrots partially 

 cooked, will remedy matters, and also give you 

 a larger supply of eggs. One thing helps 

 another. 



Choosing a Breed 



If any one has the "chicken fever," and few 

 there are who do not get it some time or other, 

 the start should be made right, and future 

 trouble and needless expense thereby avoided. 

 We will presume for the present that a good, 

 clean chicken coop, yard, etc., are provided for, 

 and all is ready for the flock. 



What breed shall I choose? This question, 

 "Yankee-like," is answered by another: What 

 do you want most, eggs or meat? If you say 

 eggs, then we advise one of the Mediterranean 

 breeds, as the Leghorns, the Minorcas, and the 

 Spanish. If you say meat, then we suggest one 

 of the Asiatic breeds, as the Brahmas, Cochins, 

 and the Langshans. Should any one say, I want 

 both eggs and meat, the breeds above mentioned 

 will supply both, but not as well as some others. 



What are called the American or general pur- 

 pose breeds are well adapted to furnish a good 

 supply of eggs and meat at the same time, and 

 the best of this class are the Plymouth Eocks 

 and the Wyandottes. 



The old favorites, the Plymouth Eocks, hold 

 their own, and while they have their rivals, are 

 not yet compelled to take second, though they 

 may divide the honors of first place. 



White Wyandottes are in great favor among 

 many, are good layers, and a flock of them is 

 a pleasing sight. 



Leghorns are rather small, and might also be 

 called the "flyers," as their active temperament 

 leads them to wander a great deal, and they 

 are able to fly over a fence that would stop 

 almost any other fowl. Leghorns are hardy, and 

 not to be despised on the table. Their eggs 

 are of good size, and a dish full of them, 

 snowy white, makes a tempting display. 



The Leghorns, Plymouth Eocks, and Wyan- 

 dottes are all hardy, and are the real leaders in 

 the chicken world. Decide first what you want, 

 and then the breed may be selected without 

 much difficulty. As there are several varieties 

 of the above three classes, personal preference 

 as to color, combs, etc., vdll help you to decide. 

 Eliminate what you do not want, and your 

 choice can soon be made. 



An Old Nurse For Children 



Mrs. Winslow's Soothing Syrup for children 

 teething should always be used for children 

 while teething. It soothes the child, softens 

 the gums, allays all pain, cures wind colic and 

 is the best remedy for diarrhoea. 



Dear Editor :—B.ows^ and Flowers received 

 with the red star, and will enclose fifty cents 

 for it and premium. I can not do without 

 Home and Flowers. Mrs. Wm. Clayton. 



Bath county, Kentucky. 



