1174 
Jht RURAL NEW-YORKER 
September 6, 1924 
E verywhere users of gold medal 
FEEDS report unusually good results. Poul¬ 
try raisers are getting more and better eggs from 
healthy, vigorous hens, and growing, thriving 
chicks with a minimum loss. Dairymen are ob¬ 
taining increased milk output from sturdy stock. 
Each of the forty-six feeds on the GOLD 
MEDAL list is made by the millers of GOLD 
MEDAL FLOUR. That is why you can depend 
upon their uniformly high quality. 
You can obtain maximum production and 
correct growth with GOLD MEDAL FEEDS be¬ 
cause each ingredient is laboratory tested, and all 
are scientifically _ 
balanced. 
The Gold Medal 
Feed list is so com¬ 
plete that you can 
select a feed to meet 
any requirement. 
WASHBURN 
CROSBY 
COMPANY 
Millers of 
Gold Medal Flour 
AND 
Gold Medal Feeds 
General Offices 
Minneapolis, - Minnesota 
Some of the 
GDLD MEDAL FEEDS 
GOLD Medal Vitamin Egg Mash 
(22% protein) 
Gold Medal Scratch Feed 
Gold Medal Chick Mash 
(with dried buttermilk) 
Gold Medal Chick Feed 
GOLD Medal Growing Mash 
(with dried buttermilk) 
Gold Medal Developing Feed 
C 
GOLD Medal Vitamin Dairy Ration 
(20% protein) 
NORTH STAR Molasses Dairy Ration 
(16% protein) 
GOLD Medal Hard Wheat Mixed Feed 
(16% protein) 
There are 37 other GOLD Medal FEEDS. 
Your dealer should carry every one. Write 
our Feed Department if he can’t supply 
you. 
A FEED FOR EVERY 
FEEDING PURPOSE 
J> 
Gold Medal Feeds 
WKy Nat Now.?- 
The Henyard 
A Fine Pennsylvania Flock 
A send you a picture taken on Maiden 
Creek Fruit and Poultry Farm. Berks 
County, Pa. Richard T. Lenhart. owner. 
The man in picture is George W. Ling- 
ard. manager. Don’t you think that is 
a nice tom turkey? He is one of the 
large bronze type. G. w. L. 
Poultry Buying Business 
I have a. proposition to rent a piece of 
ground about 40x300 ft. in the business 
section of a town of 20.000 on Ivong Is¬ 
land. 25 miles from New York. I would 
sell live poultry and eggs. I want to buy 
them from some poultry farm and fatten 
them up. The owner would put up a 
small frame building for a store, and I 
will fix up small houses and runs for 
poultry—a chicken farm on a small scale. 
It is on the seashore, and mostly high- 
class trade. I have experience in poul¬ 
try raising. In the Spring I would raise 
some chicks; some I would buy and sell 
them. How can I find out the addressee 
of some poultry houses that ship poultry 
and eggs? Should I put up one big build¬ 
ing, or three or four small ones, perhaps 
ready-made style? I would also use a 
brooder house and a place for an incu¬ 
bator. There is practically no competi- 
edge. Keep the building dry by giving 
it ample ventilation through open win¬ 
dows on one side and never mind how 
cold it gets, if only it stays dry. One or 
two partitions reaching from the rear 
two-thirds of the way to the front will 
aid in breaking up drafts and making the 
building more comfortable. The exact de¬ 
gree of fineness of a laying mash is not 
very material; I should use the one hav¬ 
ing the best composition. M. b. d. 
A Few Hen Notes 
Speaking about coccidiosis, I have had 
some experience with it. and will explain 
my case. I bought 150 day-old Barred 
Rocks, State tested for white diarrhoea. 
This was all right, but I began losing 
chicks right after a few days, often losing 
quite a few. I removed the skin from 
several dead ones and found the intestines 
partly clogged with a cheesy mass. I 
then began feeding salts in the mash, 
feeding it wet. crumbly ; gave them a good 
cleaning out, and not feeding any hard 
grain for about three days; clean the 
pens out and disinfect, and I began get¬ 
ting results; only lost two after doing 
this. 
I had 75 hens and they began eating 
On a Farm in Berks Co., Pa. 
tion in these lines, as there is only one 
place around here selling poultry, caged. 
I estimate it will cost me $300 to $400 
to put up houses and runs, and then I 
would buy a delivery truck. The rent is 
$75 per month. T. E. 
It would be pretty difficult for anyone 
at a distance to advise you with regard 
to such a proposed business venture, 
local conditions governing possibilities to 
so great an extent. It would probably- 
be best to start upon a moderate scale 
and develop the business as the results 
warranted. Young chickens may be pur¬ 
chased directly from surroundings farm¬ 
ers and poultry keepers and fattened in 
small quarters for killing, the profit being 
made in the increased weight and price. 
Any commission house handling poultry 
could also supply young or old stock for 
further fattening, though, of course, with 
their commission added. After one had 
become established, he could doubtless ob¬ 
tain shipments from nearby farms if un¬ 
able to go out himself after what he 
wanted. With the number of poultry 
farms near you. it should not be at all 
difficult to obtain what you wish in the 
poultry line from first hands, but the 
problem of marketing it at a sufficient 
profit would remain for you to work out. 
Three or four hundred dollars would not 
be a large amount with which to put up 
buildings, but would give you a start 
upon a small scale. An incubator cellar 
could be dug under any building used for 
other purposes. M - B - D - 
Heating Henhouse 
I have a henhouse 25x50 ft. and 10 ft. 
high in front, which is very cold and 
damp in the Winter season. There is a 
cement floor. 1 have decided to put a 
partition through the middle so as to stop 
drafts. Would it be advisable to have 
a small stove which can be regulated ac¬ 
cording to temperature in each pen of the 
house, to keep the temperature above 
freezing? Of two laying mashes of the 
same ingredients, one is ground as fine or 
finer than wheat middlings, and the other 
like bran or a little finer. Which is best 
for the hen? G. w. P. 
New York. 
Artificial heat in laying houses has 
never been found advisable, to my kuowl- 
their eggs; they would wait for one an¬ 
other to lay, so I took what few eggs I 
did have and went out into the henpen, 
drove them all out of the nests and began 
putting one egg in the nest, and I soon 
found out who was eating the eggs. Those 
were put in another pen, and I began 
feeding vinegar in their drinking water, 
and gave them potato peelings, and in a 
week this was stopped. I don’t believe in 
cutting the beak or trimming it; they 
want something; find out what. Match 
your wits against hens. Prof. Richardson 
of Durham, N. H., college, said that he 
knew of nothing that knew less than a 
hen. 
Make a good-sized nest and make it 
soft with straw or hay; if they get to 
breaking eggs in nest they will begin eat¬ 
ing them. Feed all the raw potato peel¬ 
ings you have. F. L. H. 
New York. 
The Duck Question 
Another Pardy wants to say a word 
about ducks. I have raised both Run¬ 
ners and Pekins with success. Last Au¬ 
gust I got five Muscovy ducklings. At 
Easter I killed one of the drakes which 
dressed 8% lbs. This left me three ducks 
and a drake. 
The ducks laid their first egg March 
5 when they wex - e not quite seven months 
old. Since then they have laid 187 eggs 
and still laying. Two of the ducks 
hatched out 10 ducklings, each sitting 
five weeks. This breed taking a week 
longer to hatch than other breeds. 
The other duck has not stopped lay¬ 
ing for more than a week at a time. The 
little fellows now weigh SV^ lbs. and at 
time of writing being six weeks two days 
old: 
Would like to.hear of any other breed 
equalling this one. J. F. pardy. 
New York. 
Preparing Birds for 
Exhibition 
Will you tell me how to prepare fowls 
for exhibition, to make them look white 
and nice? w. B. 
Cornwallville, N. Y. 
Wash them carefully in tepid water, 
using plenty of it and a white soap; then 
rinse them thoroughly and finally add a 
little laundry bluing to the rinse water. 
Be careful not to break the plumage and 
carry on the operation in a warm, clean 
place where they will not take cold. Use 
an old toothbrush to clean the shanks and 
feet. And, finally, coax your wife to do 
the job. m. B. D. 
