1895 
THE RURAL NEW-YORKER. 
711 
sembles the Brandywine, as the latter grows in favored 
locations. Its color is the best of all of the red rasp¬ 
berries, and it holds the same bright, fresh red for 
days, which accounts for the great favor this berry 
has found in market, not only out-selling all others, 
but often bringing double the price received for others. 
The bush is a model, strong and vigorous, with numer¬ 
ous branches, not too high ; it is especially calculated 
to bear large crops without drooping. The. canes, 
just now, are of a beautiful purplish red color, with 
bright green leaves, not one of which has fallen. It 
is an ornament to any grounds, as well as an attrac¬ 
tion to the berry field, and a joy to the heart of the 
grower. A. w. slaymakkk. 
Delaware. _ 
CUT BONE FOR POULTRY; BEST RATION. 
How Some Egg Makers Are Fed. 
THE QUESTIONS. 
1. After a long experience with cut green bone for poultry, do 
you still consider it a profitable food ? 
2. For what sort of stock is it best suited—layers, young birds 
or fatten ers ? 
3. How do you feed it—clear or mixed with other food ? 
4. What particular bones work best in the bone cutter ? 
5. What ration have you found best for egg production ? 
THE ANSWERS. 
Range Fowls Do Not Need It. 
Cut green bone is economical food for poultry, old 
or young, if the conditions are such as to require it. 
Fowls running at large, having access to fields where 
insects are moderately abundant, are in little or no 
need of it, and will eat but little on that account. 
But, if it be given them at any time and it be eaten, it 
is economy to feed it, provided the time required to 
cut it is not too valuable. With the modern bone 
mills, little time is necessary, and, if large quantities 
are required, the mill can be operated by 
steam or horse power. If fowls are confined 
in small yards, or cannot forage where insects /~ 
and gravel are plenty, it is an economical < 
necessity. It should always be fed clear. . N 
If mixed with other food, too much may be 
eaten, contrary to the demands of Nature, 
and detrimental to the fowls. As to how 
much to feed, no definite answer can be 
given. Conditions must govern ; the supply ^ 
must not exceed the demand, and the latter _ \__r 
must be determined by trial. It should be |_L-_ 
provided every day, or every other day for 
fowls, and once or twice a day for chicks. f 
If all is not eaten with a relish when first [Vj 
given them, if the last pieces are picked up, 
shaken and dropped, then daintily eaten, ! 
too much has been furnished. As to what 
bones to use, and the cost : Beef joints and | j ^ 
beef ribs are not excelled. They should be L 
chopped into moderately small pieces with 
a cleaver or hatchet. Rib bones are better 
than joint bones, because they contain less * 
oil and far more juicy, muscle and egg-mak¬ 
ing material. Almost any bones will be profitable, 
though. My bones for the purpose cost me nothing 
except the profit I pay on meat for family use. My 
butcher furnishes them without extra charge, yet I 
keep only a few of my breeding stock at home, raise 
no chicks in the city, but send eggs out to be hatched 
and have the chicks raised on farms. The cost would 
be trifling if more were needed. j. y. bicknedd. 
ing feed consists of whole corn, cracked, and wheat 
alternated. Twice a week, boiled oats are substituted 
for the dry grain, the oats being boiled until they 
burst open. f. w. gaylor. 
Cut Green Bone a Necessity. 
I consider cut green bone not only economical as a 
poultry food, but one of the really necessary rations 
for both old and young poultry, to secure the best re¬ 
sults. It is an essential ration once a day for young 
chicks after they are a week old, as it furnishes the 
proper element for making bone and feathers. Chicks 
fed on it grow faster, and are heartier in every way 
than those not so fed. In fall and winter, with the 
hens it takes the place of the insect food which they 
find on good ranges during spring and summer and, 
consequently, is a great egg ration. For young cock¬ 
erels, it is an excellent thing, and may be fed to them 
very liberally. I vary the method of feeding it, give 
it alone, and mix it with morning mixed food. Young 
chicks may be fed some each day, and the same with 
the hens—though every other day will answer with 
the latter. I have never experimented to determine 
the amount that could be safely given. In bulk for 
hens pieces to equal the size of a hickory nut are 
enough for a hen per day, and it will give better re¬ 
sults to feed that amount in two feeds—say, in the 
morning an hour after the regular breakfast, and the 
rest at 2 p. m. , or an hour or so before the last feed of 
the day. In feeding it to chicks, I give a little at a 
time, two or three times a day. Cut bone should not 
be given out to the poultry in quantity like other food; 
a little at a time is the better way to feed it. I pay 
little attention as to what bones work best in the ma¬ 
chine, but am particular to get all the beef knuckle 
bones and ribs I can to cut. The first I prefer for hens, 
and the ribs for chicks early in the spring—as they 
contain clinging bits of meat, and some blood, etc. 
ig n to foot 
p i.rsIr jGoov o^Eiaviu. 
<p 
Q 
4 
l—J 
/C 
1 
ITT 
THE BARN ON A CANADIAN FRUIT FARM. 
This barn is located on the 75-acre grain and fruit 
farm of J. S. Helborn of Arkona, Ont. On this farm 
are grown fruit and grain, the latter for feed only. A 
few cattle are bought in the fall and fattened (mostly 
on ensilage) for sale in the spring ; the main object in 
this is to make as much manure as -possible. The 
floors are cement, and by using plenty of dry sawdust, 
all the liquid manure is saved with the rest, all of 
which is dumped in the manure shed where hogs 
thoroughly mix and tramp it. Troughs for feeding 
the hogs are arranged under the gangway where the 
manure is wheeled, which are conveniently reached 
from the carriage shed. The boxes in which the 
horses are fed oats, are divided in the center by an 
upright board, which is three quarters of an inch from 
the bottom. The front half of the box next the alley, 
is furnished with a slanting bottom, so that oats 
thrown in will feed through the opening as the horse 
eats them. 
The shutes at either end of the barn, reach from the 
second floor to ventilators which are arranged in the 
gable ends. The shutes afford good ventilation for 
the stables, and as they are ai’ranged in the center of 
each bay, and are supplied with several doors each, 
are very convenient for conveying hay and straw to 
the feeding alley in which there is room for a day's 
rations for all stock. A water trough extends the 
length of the stable in front of the cows’ mangers, and 
is supplied from the tank. There is a light slide in 
front of each cow. Wire netting is tacked over the 
ventilators, so that no sparrows get in. 
The arrangement of the first floor is as follows : 
A A, stalls for horses; B B, stalls for cattle; C C, 
alleys ; D, passage behind horses ; E, passage behind 
cows; F, silo 11 x 12, and 24 feet high inside measure; G, 
water tank under stairway ; II, stairway ; I, boxes 
containing oats and chop fed from bins above; 
J, carriage rooms; K, henhouse; L, box stall; 
M, manure pit where hogs are kept; N, gang¬ 
way elevated five feet up which manure is 
- wheeled; O, closet; P P, doors to carriage 
q house; Q, swing door for cats ; Li, shute for 
sawdust bedding for cows ; S, shute for saw- 
-j-,- dust bedding for horses. 
' B The second floor has this ai-rangement: A A, 
shutes extending from the floor to ventilators 
at the top ; B, shute with ladder inside by 
__ I Cl which the ensilage is reached; C, Silo ; D, bin 
j1 pH for holding sawdust for bedding cows ; E, 
storage for cut feed or odd traps; F, thrashing 
floor; G, large bay; II, storage sawdust for 
Ploor bedding horses ; 11, bins in granary ; J, stair- 
) way landing; K, straw mow ; L, bridge ; M, 
door through which bags are loaded, j. n. f. 
Brief, But Pointed Note. 
PLAN OF A CANADIAN FRUIT FARM BARN. Fig. 223. 
At this time of year and in winter, ribs cut are excel- g 
lent for laying hens. Bones of the kind average about p 
one cent a pound. For the morning meal, I boil pota- v 
toes, apple parings, turnips, etc., until they are done s 
s well enough to mash very easily ; then use two-thirds n 
wheat middlings or good bran to one-third white corn i: 
l meal, mixing this among the mashed vegetables until v 
the mess is of a crumbly consistency. Another plan is g 
to use boiling milk to mix the food when vegetables n 
are not used. Then I use two-thirds corn meal and i; 
A GARDEN UNDER GLASS. 
SOME ADVICE TO BEGINNERS. 
The first thought of the new beginner is— 
“ What is my market? ” If already a local 
gardener, and looking for employment for the com¬ 
paratively idle days of winter, for something that 
will keep one or more of the best hands busy,-I would 
say, commence small, and expand as fast as the busi¬ 
ness shows a profitable opening. But, if not already 
in the business, and there be no local market, 1 
would say, let the glass alone. This money put into 
glass, unless one use and have use for it himself, is 
money lost; for material once built into a greenhouse 
is used up for anything else, and not 25 per cent can 
I do consider cut bone an excellent food. I believe 
it suited to all classes of fowls. Not too much should 
be given to chicks, however. I feed it clear. Feed 
chicks a little every day ; fowls will eat no more than 
is good for them, if the bones are fresh, and they are 
fed regularly daily. All bones in the carcass, except 
hocks and “shin” bones are readily ground. They 
cost about 50 cents per barrel. Wheat bran 100 
pounds, ground wheat 100 pounds, mixed and scalded 
once a day, with plenty of wheat on straw for the 
hens to work in, ground bone and vegetables, make 
the best egg ration. A. c. chaffee. 
Here’s a Ration for Layers. 
I consider cut bone excellent and well suited to all 
classes and ages of poultry. I prefer to feed it alone. 
As to the quantity, from one to two ounces twice a 
week, according to the size of the fowls. Chicks a 
week or 10 days old, should have a tablespoonful for 
15 or 20 chicks, which quantity may be gradually in¬ 
creased as they grow older. All bones work well in 
my machine, but I prefer the backbone, ribs, etc., 
to the hard shank bones for poultry food. The bones 
cost me one-half cent per pound. As to the ration, I 
give equal parts of corn and oats (ground) and wheat 
bran with 10 per cent of boiled beef and bone or a 
good quality of ground beef scrap added, for the 
morning feed. Twice a week, I boil small potatoes, 
piash them and mix with the above ration. The even- 
one of middlings. Once a week, I give boiled buck¬ 
wheat. Boil slowly until the kernels swell and burst 
open, then pour off the water, set back on the stove, 
and let it steam until quite dry, then place in a fine 
sieve over the vessel and let drain ; feed about milk- 
warm. Oats are cooked and fed in a like manner. 
Mix well together one bushel of corn, one of barley, 
two of good plump oats, and a half bushel of wheat, 
have them ground, and then to each three quarts of 
the ground mixture, add one quart wheat bran when 
mixing for feeding. Always mix with scalding water, 
and cover for 20 minutes before feeding. This fed 
every other day in connection with the other food 
mentioned, is a wonderful egg persuader, and the 
number of eggs resulting make it a very cheap food. 
G. o. BROWN. 
WHAT SAY? 
Seedlings or Grafts. —In planting an orchard, 
would it be better to plant seedlings and top-graft 
the next year ? J. u. 
Wark worth, Ont. 
Tread or Sweep Power. —1. Which is the more 
desirable, a tread or a sweep power ? 2 Which is the 
more tiresome on horses ? 3. What amount of power 
is gained per horse ? 4. Which is most durable ? The 
power is to be used for a general farm power, cutting 
fodder, ensilage, etc. p. l. b. 
Dresden, Ohio, 
ever be recovered. No property with which I am ac¬ 
quainted depreciates in value as rapidly. The con¬ 
ditions ever present are heat and moisture, the best 
possible for the development of those destructive 
forces, rot and rust. For an unskilled amateur to in¬ 
vest money in a plant for the growth of vegetables to 
ship to a distant city market, is a risky business, to 
say the least. In these days of changing conditions 
and quick transportation, that enable our southern 
competitors to drive us out of our former profitable 
markets with their cheaper if not better products, 
it is almost certain failure. 
But to the market gardener who has a local market, 
who is in love with his occupation and in it to stay, 
I would say, Go ahead, with all my heart, for glass with 
him is a necessity, and greenhouses are better, more con¬ 
venient and, in the long run, cheaper than hotbeds or 
frames. If near a large and growing town where the 
space already under glass is not excessive, I would 
make my plans for my first house in such shape that I 
could build an addition readily, and so build that 
what I built would be there to stay. This putting up 
temporary makeshifts is an expensive humbug, as 
we have found to our cost. For resisting cold, one 
needs the least outside wall possible, and next to a 
circle, a square form exposes the least surface for 
the space inclosed. The larger body of warm air one 
can confine-together, the less the variations of tem- 
perature^will affect the house. Our widest house it} 
