606 
MAPES THE HEN-MAN GIVES FIGURES. 
Part II. 
Money on good farm loans is freely 
offered in our country at 5%. The value 
of fertilizer or poultry droppings, which 
have not yet been drawn into the ac¬ 
count, will easily take care of that. I 
consider them worth about 10 cents per 
hen a year. I inventory the 1,800 hens 
on January 1 as worth about 80 cents 
each, when a fair proportion of them are 
pullets, making $1,440. That is a third 
more than they would bring as market 
poultry. I attended an auction sale last 
November within about 10 miles of me 
where over a thousand well-bred White 
Leghorns were sold, most of them being 
April and May hatched pullets. They 
were sold in lots of 50 and not a single 
lot reached the dollar mark. Most of 
them went around 70 cents; 5% on $4,- 
440 amounts to $222. Deduct $180 value 
of fertilizer, and it leaves $42 for in¬ 
terest to be provided for out of the $5,000 
from eggs and market poultry. 
There is no depreciation on birds to 
be provided for as the flock averaged 
younger at the close of the year than at 
the beginning. I ran one of the brooders 
the second time and managed to raise 
about 1,100 pullets from 3,720 eggs in¬ 
cubated. Some of the increase of 800 
birds on hand January 1 consisted of 
unsold cockerels, which accounts for the 
apparently low value I placed on them. 
For the item of depreciation on build¬ 
ings I hardly know what to allow. Prob¬ 
ably interested readers can give as good 
an estimate as I. Most of it will be on 
the roofing. Most of the roofing used is 
guaranteed for 10 years without paint¬ 
ing, so I think 2% will be liberal. This 
makes the account stand like this: 
DR. 
Grain and feeds..-...$2,366.00 
Coal, 4 tons at $4.40. 17.60 
Kerosene . 6.00 
Interest, $4,440 at 5%. 222.00 
Depreciation, $3,000 at 2%.... 60.00 
Express charges . 100.00 
$2,771.60 , 
10 tons of mangels . 40.00 
CB. 
$2,811.60 
Eggs, sold . $4,100.00 
Poultry, sold . 438.35 
Increased stock . 500.00 
Fertilizer . 1S0.00 
$5,218.35 
The balance of $2,406.75 is left for la¬ 
bor and oversight. Where both are done 
by the owner, as in my case, I think the 
correspondent, page 460, has most of her 
questions answered. Her letter found 
me fast in bed with a lame back, so that 
I have not been near the hens in over a 
week. The work is well enough system¬ 
atized so that my one hired man was 
able to match the poultry work and 
dairy work together at a moment’s no- 
tive and keep both- running smoothly 
without any overtime work. I doubt if 
the hens have missed me. This gives him 
entire charge of 17 head of cattle (10 
milking) three horses, and over 2,000 
hens, and includes a daily trip to the 
creamery four miles away. 
One pen of September pullets is just 
beginning to lay. The day they were 
five months old the thermometer was 10 
below zero and he proudly brought in 
15 pullet eggs from that pen to 
show me, as proof that he is holding 
down my job. He reports that 3% hours 
is the most he has had to spend on poul¬ 
try work any one day, and some days 
only 2 y 2 hours. 
There may be some places where 11 
good cows with corresponding young 
stock, buildings, land, and equipment can 
be bought for less than $4,440, but they 
surely are not to be found in Orange 
County. 
My little poultry plant is not large 
enough to be dignified with the name of 
a “business.” It is more in the nature 
of an old man’s diversion, but it seems 
to show how a ruggea young farmer and 
working wife with good health, good 
judgment, and sufficient capital could 
make their farm “hum” so that the tide 
of humanity rushing cityward would 
stop and listen. To those already in the 
city having scant capital and experience 
I would say “beware the rocks.” 
o. w. MAPES. 
Professor at Agricultural /School: 
What kinds of farming are there? New 
Student: Extensive, intensive and pre- 
tensive.—Indianapolis Star. 
'THE RUR-A.lv 
Bitter Milk. 
What is the cause of bitter milk? 
After setting away a while both milk 
and cream risen from pans are very bit¬ 
ter; makes good butter, and only tastes 
after it is a day or more old. M. E. w. 
Scientific men tell us that certain bac¬ 
teria will live and thrive in milk during 
cold weather, that is when the tempera¬ 
ture is too low for the growth of the 
lactic acid bacillus which, as everybody 
knows, causes milk to become sour. These 
cool weather bacteria leave a bitter taste 
which is more noticeable when milk is 
not sour as well. My experience is that 
milk from strippers is more apt to turn 
bitter than milk from fresh cows; how¬ 
ever, I know of no scientific backing for 
the latter statement. c. S. il. 
Q AND A 
Storing Butter. 
IIow can I store my butter so it will 
keep for six to eight months? M. \v. 
Palisades, N. Y. 
Butter for keeping a considerable 
length of time should be washed quite 
thoroughly, until the water comes off 
the butter quite clear. After this the 
main thing is to keep the butter as cold 
as possible, and free from strong odors 
or taints of any kind. A good cellar 
would be all right for keeping butter if 
well ventilated and free from odors, but 
most cellars do not come up to this stand¬ 
ard. c. L. M. 
REW-VORKER 
March 28, 
INDIA 
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DADCAIIC “low-down” 
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^AeProo/ 
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^ J Box 40 
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