Vol. LXV. No. 2956 
NEW YORK, SEPTEMBER 22, 1906. 
WEEKLY, $1.00 PER YEAR. 
A POULTRY PLANT AMID THE ROCKS. 
What a Connecticut Man Says. 
The pictures on this page show parts of the poul¬ 
try plant of Chas. H. Brundage, of Litchfield Co., 
Conn. Among other things, Mr. Brundage says: 
“There are two very important rea¬ 
sons why I raise poultry. First, for the 
money there is in it; second, for the love 
of poultry. This is in connection with 
the raising of fruit and vegetables for 
our local market. After trying almost 
every variety of purebred poultry I firmly 
believe that the Wyandotte family come 
the nearest to the needs of the man who 
had to make his living from poultry. 
The White Wyandotte for fancy broilers 
beats anything I have ever raised, get¬ 
ting to broiler size quicker, and always 
having the plump form that is so much 
desired; besides, the pin feathers are 
never colored so as to show, and for 
soft roasters they lead the march to-day 
for fancy prices. For a fancy breed and 
all year round layers the Golden Wyan¬ 
dotte is my ideal; very compact form, 
close-fitting comb and heavily covered 
body. They lay in the very coldest wea¬ 
ther when eggs are worth 60 cents per 
dozen, and for a pretty bird what could 
beat a Golden Wyandotte, the feathers 
with those clear, open, golden centers 
laced with clear black? They are ex¬ 
tremely hardy and great foragers. There 
is always a big demand for Golden Wyan- 
dottes from people who have plenty of money and want 
something fancy as well as utility. They are very suit¬ 
able for village or suburban homes. 
“The Partridge Wyandotte is also a great addition 
to the Wyandotte family, 
being very hardy, quick to 
mature, great layers and the 
very best of mothers. But 
it is very hard to get the 
females pencilled well 
enough for the show room. 
The Columbian will be a 
close runner for the Whites, 
and although they are a new 
breed they have many ad¬ 
mirers, and from my experi¬ 
ence with them they are 
worthy of all the attention 
that is being paid them. But 
for an all-around farmer’s or 
fancier’s fowl 1 shall pick 
the Golden Wyandotte. 1 
have cockerels that at 10 
weeks weigh 2 Y\ pounds, 
and pullets that lay in five 
months, and they always 
have size either for the ta¬ 
ble or market, the skin al¬ 
ways being that rich golden 
color. 
“'When my chicks are first 
hatched I feed hard-boiled 
eggs for 10 days; then I 
add a chick food rrjixed 
with good white wheat. I 
keep beef scraps by them at 
all times, also plenty of 
clean, fresh water. As soon POULT 
as they will eat whole corn 
I give them all they will eat at night, always feeding 
wheat once a day. My old stock have for Winter 
wheat thrown in six to eight inches of straw in the 
morning, with a small mash of H. 0. for dinner; corn 
at night. Beef scraps always; green cut bone three 
times per week, fresh water always for Summer. Beef 
scraps, plenty of fresh water, wheat and cracked corn 
are the necessaries; I consider water one of the most 
important items for both fowls and chicks. I would ad¬ 
vise getting chicks off as early as possible for two 
A DAILY SHIPMENT OF EGGS. Fig. 298. 
reasons; they arc raised with about one-half the care, 
and the pullets mature and lay early, when eggs are 
scarce, and continue to lay all Winter, and will be 
ready to sit and rear a family early for the next sea- 
RY PLANT ON A ROCKY NEW ENGLAND FARM. Fig. 299. 
son if they receive the proper care and management. 
“In connection with poultry I raise a great amount of 
vegetables, feeding a great deal of refuse to the poultry, 
but tree fruit works the best with the poultry business, 
peaches, plums, pears and apples giving shade for the 
chicks, and with a large flock they fertilize the ground 
and cultivate the trees for you, and you can depend 
on three times as much fruit as where you do not have 
the poultry. For a person who will be contented in 
the country, and who likes poultry and fruit raising, 
and is willing to work, I think there is as 
good an opening as there is in any busi¬ 
ness in America. First select a good lo¬ 
cation, high ground, inclined to be sandy, 
facing the south, then, selecting a breed 
that you like, with hard work success is 
yours.” 
AIR PRESSURE FOR PUMPING. 
I see on page 663 an article in regard 
to pumping water by compressed air. I 
find this subject very little understood, 
and under the conditions that E. M. re¬ 
lates it is not possible to get water out 
of his well by that process. I have been 
using the process for a number of years 
at my shop, and entirely successful under 
the conditions that I have to meet. My 
well is 108 feet deep and. the water stands 
within 35 feet of the top of the ground. 
I use a little homemade compressor, and 
pump the air through a J^-inch pipe and 
the water through a one-inch pipe. It 
takes 25 pounds gauge pressure to do the 
work, and I get about the amount of 
water that would fill a three-fourths-inch 
pipe, say under three or four inches pres¬ 
sure, a nice stream of water constantly, 
and as far as 1 know there is no lessening of the amount 
in the well. A shallow well, unless very near the sur¬ 
face, cannot be pumped by the air lift, for the reason 
that there need be quite a depth of water in order that 
the air does not blow 
through it and not lift it at 
all. If your inquirer should 
take a long-necked bottle 
and put a little water in it, 
and insert a tube to the bot¬ 
tom of the bottle and blow 
in it, he would find the air 
bubbling through the water, 
and no water coming out of 
the bottle. Let him grad¬ 
ually fill the bottle with 
water and there will be a 
constantly increasing pres¬ 
sure of air needed to force 
bubbles through the water, 
and as the height of water in¬ 
creases and the air pressure 
increases water will flow 
from the mouth of the bot¬ 
tle, but he cannot get all the 
water out of the bottle by 
blowing through the tube, 
for when a portion of it has 
been discharged the air will 
blow through the remainder. 
This experiment will reveal 
the conditions necessary to 
get water out of a well by 
compressed air. 
I installed my compressor, 
and after proving its success 
I experimented with it until 
I learned all I cared to know 
about it. The apparatus in 
the well is merely a one-inch pipe and a one-fourth-inch 
by the side of it, and the small pipe elbowed so that 
it discharges the air into the bottom of the larger one. 
I enlarged the larger one so that there would be free 
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