f : 1900. 
286 QUEENSLAND AGRICULTURAL JOURNAL. [1 Apri, 
eh 
To secure the best results chickens and old fowls should not be allow 
run together or to be fed together. It may not be worth while for Pest ‘ 
keeps a small number of fowls to go to the trouble of keeping them sepat@ 
the facts remains that the best results are only obtained by so doing. a 
The following is from the American Agriculturist :— Chickens oa ai 
old will weigh 1lb. dressed, and the last of February or first of ) Be : 
be worth from 50 to 75 cents (2s. to 8s. 1d.) per Ib. As ahen rarely a 
sit in the fall, an incubator must be used if one cares to raise broiler 
market. 
fot 
The Orchard. 
DRYING FIGS. 
ana | 
Do not gather until all growth has positively ceased and the fruit hangs ues 
cracked, withered, and shrunk skin. A slight sulphuring is necessary to pre 
staining matter passing into the skin. 
11d 
Place the fruit—eye upwards—on lattice trays, and sulphur at the oir , 
of 6 oz. per square yard for 30 or 40 minutes, according to the size ° atest | 
fruit. Place the trays in the sun on such material as will reflect the Ae | 
heat. A variable temperature to, say, 40 degrees usually produces s0U 
hence the necessity for keeping the fruit warm during the night. 
19 ove! 
The covering should be of boards or close canvas, strained tent-like ° | 
the drying floors. In no case should rain or dew fall on the fruit. 
ii 
It is rarely possible to lift the fruit bodily. It requires going over day 4 
day to remove the dried ones. They should always be lifted warm to PP" 
sourness, 
When the whole parcel has been collected into a box, leaye them for ey 
or four days to cool; then carefully search for sour specimens. Class the? 
the same time. Now, with the boxes and fruit ready for packing, preyed 
solution of salt and water (1 1b. salt to 2 gallons water) at a tempera tio | 
about 140 degrees Fahr. The fruit requires to be immersed in this 82 the 
shaped, pressed, and fed into the box as directly as possible. It must pes Df 
aim of the packer to make the skin flexible, and hide any harsh pate 
packing the fruit evenly, neatly, and firmly. 
equal to the length of the tray, and depth a little more than the width 3 
tray. Place 3-Ib. of sulphur in a pan beneath the tray ; ignite with a ho An 
burn without much fire to avoid too great heat. The above quantity © 
sufficient to sulphur 40 Ib. of fruit in about 40 minutes. 
ith 
Sulphuring Ohamber.—A bottomless cabinet 5 or 6 feet high, of 2 wh! 
i 
Note.—Dipping in lye is exploded, as it toughens the skin. ‘ 
ps oii 
It is a good plan to slit the fruit lengthwise with a sharp knife ve ib 
under side (into the eye only, not right through) to facilitate even dry”? aa 
this be not done, the fruit may look perfectly cured on the outside, aD 
fermenting in the centre. ; 
. ° : ge 
White Genoa and White Marseilles are the best figs for drying pure 
