1000 
THE RUJRA.L, NEW-YOKKEK 
Dairy and Poultry Notes 
Putting Up Winter Butter. 
Could you give a reliable way to put 
i■;> butter for Winter use? c. B. 
The most satisfactory way we have 
ever used, or seen used, is forming the 
butter in rolls or prints, and wrapping 
in butter-paper, as if to be put on the 
market. Pack as closely as possible in 
a large stone jar. pouring a strong cold 
l rine over this to completely cover the 
butter. As butter is added brine may 
be added, and later when using the but- 
t' r it is well to add a handful of salt from 
time to time as the brine weakens. This 
certainly is a good way to keep butter, 
and it has been well tested. K. c. w. 
Value of “ Solids Not Fat.” 
It is my belief that there is equity in 
the claim of milk producers that some 
system should be worked out that will 
enable them to have some recognition or 
compensation for the solids not fat when 
milk is sold on a butterfat basis. It 
would seem to me that the payment on 
a butterfat basis is undoubtedly fairer 
than the payment per quart, but that 
further consideration or compensation 
should be made for the skim-milk. Us¬ 
ually there is seldom more than 1 per 
cent, difference in the solids not fat in 
skim-milk produced from different breeds, 
and consequently there would be very lit¬ 
tle variation in the established price. It 
would seem, therefore, but fair to suggest 
that a standard might be devised that 
would pay so much per pound for butter¬ 
fat. and in addition so much per quart 
for the skim-milk. This would be mani¬ 
festly fairer to all producers, since it 
recognizes quality identified by milk of a 
high butterfat content, and it also rec¬ 
ognizes quantity by providing adequate 
compensation for the skim-milk. 
It might be possible, furthermore, to de¬ 
vise a more simple and perhaps more 
reliable test than the lactometer test, to 
determine solids not fat. and thus pay- 
on this double standard of fat and solids 
not fat. However, I believe that the sim¬ 
plest method that could be devised at this 
time would be to take the exchange or 
fluctuating price for butterfat as deter¬ 
mined by the Babcock test, and in addi¬ 
tion allow so much per quart, say one 
cent per quart, for skim-milk. It would 
be a simple matter of subtraction to de¬ 
termine the amount of each product. I 
am firm in my belief that within a very 
short time this contention or condition 
must be met, and it again emphasizes the 
one great national need, as far as the 
dairyman is concerned, of a more com¬ 
plete standardization for all milk pro¬ 
ducts. F. C. MIXKLER. 
X. .T. Experiment Station. 
White Wyandottes with Black Legs. 
Some of my White Wyandotte chicks 
have black legs. They grow like the rest 
and eat well. It is 10 days since I first 
noticed the color. Would feeding beet 
tops cause it? a. l. b. 
North East, Pa. 
I have never known any form of diet 
to color the legs of chicks and fear that 
this is an inherited characteristic that 
they will not recover from. So far as 
its being any detriment to the stock for 
utility purposes, however, you need not 
worry, but Wyandotte fowls with slate 
colored shanks should not be used to breed 
from. M. b. D. 
Green Poultry Food. 
I am in quest of information about 
duckweed, as a splendid poultry feed. To 
preserve my young chickens from stray 
cats, in a village lot, this year, I have 
had to confine them in several small in- 
clostires of wire; so that all the green 
feed they could obtain is what I have oc¬ 
casionally thrown into their inclosures. 
All my life, duckweed has been just a 
name to me, as I had no special knowl¬ 
edge of how chickens and ducks like it. or 
of the marked suitability of the name. 
But I have gleaned the whole acre, to 
find it for them, and they eat it most vo¬ 
raciously, and set up a big cry for it 
when I come home at early evening. They 
appear to prefer it to all other green feed 
that I have tried. I have fed bushels of 
it. They appear to relish it greatly, and 
have taught me a lesson in the matter of 
daily supplying a goodly proportion of 
green feed in their dietary. 
Is chick weed ever sown and cropped for 
s’-di feeding? If so, where can I obtain 
} 1? It seems to grow naturally where 
t ’■ ■ ground has been stirred, along flower 
beds and walk borders, under trees, and 
generally in shady spots. I have many 
such spots, where I would be glad to sow 
seed, if I could obtain it. There ought to 
be a 150-page book on green feeding in 
poultry culture; but I can find very little 
literature on the subject. The more I 
study and practice agriculture, the more 
I perceive how abstruse a science it is, 
and how little yet seems to be known 
about it. GEO. w. SMITH. 
Linseed Meal for Molting Fowls. 
Do all chickens molt the same time, and 
when? Is linseed meal good for molting, 
and how is it used? E. K. 
New Jersey. 
Fowls (hi not molt at the same time. 
Some cease laying and molt early in the 
season, ethers do not molt until the be¬ 
ginning of cold weather. The late molt- 
ers are pretty sure to be the best layers, 
having laid through the months that the 
others were taking to grow a new coat of 
feathers. 
Linseed meal has no specific influence 
upon the molt, but it is a good addition to 
the feed during molting time, helping to 
supply the elements needed in the produc¬ 
tion of new feathers. It is given as part 
of the mash fed. five pounds of the meal 
in a hundred pounds of mash being not 
too much. m. B. D. 
Rhubarb for Molting. 
Will rhubarb make hens molt? Is it 
good to molt them early in the Summer so 
they will be ready for early Fall laying? 
Pennsylvania. E. f. b. 
I did not know that rhubarb would 
make hens molt, but granting that it will, 
I doubt if it would be advisable to use it 
for that purpose. The only series of ex¬ 
periments conducted to ascertain the ad¬ 
visability of forcing molting in hens with 
which I am acqm "nted led to the conclu¬ 
sion that it was better not to attempt to 
interfere with this bodily function of the 
fowls. While a forced molt can be 
brought about more eggs wll be produced 
in the year if hens are allowed to molt 
naturally. m. b. d. 
Defective Eggs. 
Several of my customers lately have 
complained that my hens’ eggs have been 
bad ; they say there was no smell to same, 
but when opened looked bad, as one said 
to me, “looked addled.” Can you tell me 
if you have heard from any other poultry 
keepers that they have had this same con¬ 
dition? The eggs are gathered every few 
hours during the day, and there is no 
chance for any of them to stay in the nest 
over night, for the broody liens to sit on. 
New York. w. s. Y. 
During the hot months <f Summer the 
contents of eggs are slightly more watery, 
and the membrane in which the yolk is 
enclosed becomes weaker than iii eggs 
laid earlier or later in the season. Rough 
handling of these eggs may cause the 
white and the yolk to become mixed to 
the detriment of their appearance when 
opened. Exposure to heat of the sun also 
may give an undesirable appearance to 
the contents of an egg by producing a co¬ 
agulated condition in the layer next to the 
shell. Bacterial infection through the 
pores of the shell is likewise responsible 
for an addled appearance that is found in 
some eggs. The remedy for these condi¬ 
tions would seem to be clean nests, fre¬ 
quent gathering, cool storage and careful 
handling. 
A correspondent has just reported ship¬ 
ping two cases of strictly fresh eggs, laid 
during the exceptionally cool weather of 
the early part of this Summer, to two 
commission houses in New York, one case 
to each. One house made satisfactory re¬ 
turns, the other cut the price. In ex¬ 
planation of its action, the latter house 
said that the eggs shipped them were 
shrunken and showed heat, saying: “This 
is accounted for by the fact that after the 
hens have been laying constantly for 
three or four months, they are in more or 
less of a run-down condition, and that 
they will lay heated as well as shrunken 
eggs.” As eggs from this farm were 
shipped three times a week, none of the 
eggs were over 72 hours old, and, as said, 
they were laid during exceptionally cool 
weather for the season. As an excuse for 
cutting the price of fresh eggs this explan¬ 
ation is ingenious and has the merit of 
novelty, at least. If. after three or four 
months of laying, hens are likely to lay 
heated eggs, there would seem to be little 
reason why cows that had been in lacta¬ 
tion for several months should not pro¬ 
duce pasteurized milk. m. b. d. 
This is in response to your request on 
page 893. I have never actually seen 
chickens eat potato beetles or slugs, but 
the fact remains that in the last two 
years, when chickens had access to my 
patch, the plants were not only free of 
bugs, but also of weeds (after one hoeing) 
whereas in earlier years there was great 
trouble. melvin brandow. 
Connecticut. 
R. N.-Y.—We had much the same ex¬ 
perience, only the chicks, as they grew 
large, scratched the tubers bare and did 
some damage. 
August 7, 1915. 
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Mailing 
Rewards 
For securing subscriptions 
toThe Rural New-Yorker, 
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As I have read THE RURAL 20 years 
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one thousand times and have received a 
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We have such a good balance-of- 
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From 1 to 40 H. P. Send for catalogue. 
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The Rural New-Yorker 
333 W. 30th St., New York City 
