in winter is not an easy task, but we know from experience that it pays to give the fowls a warm breakfast which they relish as much better than a cold one as we do, and for which kindness shown them they will repay us with well filled egg baskets instead of the small number of eggs which we might otherwise expect in cold weather. It pays as well to warm their drink and it is necessary too that fowls should have drink more than once a day. If we will notice in the summer time we will be surprised at the amount of grass that chickens will eat. Clover hay is said to be a good substitute for grass in winter, but of this we cannot speak from experience. All know how they relish cabbage leaves, parings, beets or other vege table food given them in winter, and if we give them cracklings or bits of meat they will repay us by songs of gladness.

Filth in some form or other is one of the chief causes of sickness and death among poultry. The germs of some poultry diseases are probably generated by filth and all cases of sickness among fowls and chicks are certainly aggravated by filthy surroundings. Dampness in poultry houses is the direct cause of many disIt does not hurt chickens to run about in the rain and get their feet wet forty times a day; but it does hurt them to roost or be closely confined in a damp house and we who raise young chicks all know that continual dampness in the coops kills off more of the little fellows than any other cause.

eases.

Lice are frequently the sole cause of the untimely "taking off" of whole broods of downy little chicks, and while they may not actually cause diseases among older fowls, it is quite certain that fowls whose strength has been lowered by lice are more liable to die when poultry disease comes along, for it must be particularly remembered that lice on fowls are as detrimental to them as weeds are to farm crops.

We have had no trouble in getting rid of this pest by the use of kerosene on roosting poles and in the nests and coops. It is well to use this once a month at least during the summer season. Some dip their fowls in kerosene emulsion on bright warm days allowing them to dry in the sun but we have never had occasion to resort to any such heroic measure for lice.

It is an old saying "An ounce of prevention is worth a pound of cure," and it applies in the treatment of poultry as well as anything else, for it is much easier to prevent disease than to cure it among fowls and a great deal cheaper as well. The worst disease with which we, in our few years' experience, have had to contend, is the so called chicken cholera and we have observed that when we keep the surroundings of our chicken houses and coops clean, supply the fowls with plenty of fresh, clean water, give them an abundance of grit, such as oyster shell, limestone and ground bone and occasionally give as a tonic Douglas mixture in the drinking water and frequently a bran mash in which we use a goodly amount of Venetian red, we have little or no sign of disease in our flocks-but, on the other hand, twice have we grown careless, failed to properly clean our poultry houses and perhaps overfed the fowls with corn alone, and as a result had disease to contend with. Our experience teaches us to say with Fanny Field of poultry fame, that when sure we have cholera among our fowls "the cheapest and best way is to kill the sick fowls at once, and burn their remains or bury them deep in the ground. Then no matter how much you may have already done in the way of cleaning up, when you fancied your fowls were not lool ing so well as usual, have another thorough cleaning of all houses, yards and places where the chickens are in the habit of congregating.

"Disinfect by whitewashing, burning sulphur in the houses and coops (closely shut) and with copperas and carbolic acid solution. In nine cases out of ten this cleaning and disinfecting, together with the use of Douglas mixture in all drinking water for a day or two, to counteract the effects of the cholera germs that may be in the systems of your apparently well fowls; (the said cleaning being thoroughly done) the disease will be entirely eradicated and in the tenth case with more clean

i

ing and disinfecting the work will be completed." A prominent poultry writer says, "while genuine cholera is scarce, many persons imagine that when the fowls begin to mope around and gradually weaken and die, that cholera has attacked their flocks. In many of these cases the sickness is caused by indigestion, lice and filthy surroundings. Irregular feeding gradually brings on indigestion in fowls, just as in man, while absence of sharp grit for grinding material is also very detrimental to their health, the natural consequence of which is a sickness somewhat similar to cholera. Cholera rarely attacks a flock in winter, while from July to October hundreds die. Remember that when your fowls begin to refuse to eat and in a week or two die, that it is not cholera that kills them; for cholera kills in twenty-four to fortyeight hours, never longer." It is very discouraging, to say the least, to be necessi. tated to kill fowls or to adopt such heroic measures as I have mentioned, but in a few months we forget these troubles, gather our eggs as usual and resolve thereafter to use preventives in time to avoid an epidemic.

There are several other diseases with which poultry raisers have to contend, but with such we have had little or no experience. While few farms have suitable houses for the poultry in extremely cold weather, and I am not here to advocate the building of such in these times, when expenses are so closely to be considered, still we do know that it is from that part of our flock that roost in the dry and reasonably comfortable houses (which houses all may have) that we gather the most eggs in the winter season and not from the neglected fowls that roost in trees or on the fences in all sorts of weather.

As to varieties we have had little experience with any other than the Brown Plymouth Rocks and Brown Leghorns, of which kinds we have about an equal number. The Plymouth Rocks are general favorites the world over. They are adapted to either farmer or fancier; their disposition is gentle; they bear close confinement well. As egg producers, sitters and mothers they are very satisfactory. The young are hardy, quick growers, easily reared, and if one wishes to raise for market, are ready to dispose of, as spring broilers, in from eight to ten weeks from hatching. The White Plymouth Rocks are said to be identical with these except in color. They possibly make better market fowls on account of the absence of dark pin-feathers. Plymouth Rock fowls when fully matured weigh from seven and onehalf to nine and one-half pounds. Of the Leghorns, a point that makes them desirable is their great activity and peculiar knack of taking care of themselves. They mature early, pullets sometimes laying when four or five months old. They are said to be non sitters but our experience has taught us that when a hen of that variety takes it into her head to sit, she will sit, and it is next to an impossibility to break her of the habit. Though one of the smaller breeds, Leghorns are at the same time fine table fowls; having small bones with plump meat which is delicious and tender. There is no standard weight for Leghorns. While we believe that the Leghorns are better layers than the Plymouth Rocks, we cannot agree with the many who claim that it takes less to feed them because they are smaller fowls, for we have observed that in our flock when feeding the Leghorn appears to pick up two grains of corn or wheat while a Plymouth Rock picks up one, and yet when we kill the fowls for table use the Plymouth Rock hens are almost invariably fat while the Leghorns are not.

We have never made a practice of raising chickens for early market, but think it could be done with profit without incubators or brooders, though, no doubt these are very useful if properly managed. We aim to have the greater number of our chicks hatch in April, in order that we may gather eggs from the pullets in early fall, and by the first of July we begin to use the young fowls on the table. I think we would not be over estimating in saying that we used at least seventy-five young chickens on the table during the summer months last year. nice to have and saved the necessity of buying beef for the table.

These were

From experi

ence I can say that it does not pay to keep any hens to die of old age. Hens more than two years old are seldom profitable for eggs.

Producers should see that they do not sell any other than good and fresh eggs and it would only be a matter of justice that merchants and produce dealers should regulate the prices according to the condition in which the product is received.

If I now address any women who are engaged in the occupation of which I speak, I would say to such, enlarge your business as your experience increases and some day when a good part of the proceeds of the market load are handed to you as received from the eggs and chickens, don't be surprised to hear your husband, who may have hitherto been somewhat skeptical in regard to the matter, say, “I think we would better go into partnership in this chicken business." During the past year we had quite an epidemic of what we then supposed to be cholera, but which we have since concluded may not have been, and by which we lost at least fifty fowls. While we do not consider our record anything of which to boast, it might interest some to know the number of eggs sold from our flock. In 1895 from a flock of perhaps one hundred and twenty-five hens we sold nine hundred and thirty-five dozen which brought ninety-nine dollars and thirty-one cents, the lowest price per dozen received during the year being eight cents and the highest twentycents. This amount together with nine dollars and sixteen cents received for some old hens sold, made the amount of income from the poultry one hundred and eight dollars and forty-seven cents for that year and for 1896 from a flock numbering one hundred and fifty perhaps, we sold one thousand, two hundred and forty-nine dozen which amounted to one hundred, twenty-four dollars and eighteen cents. We kept no account of eggs used for hatching or on the table and for cooking purposes. This number would amount to many dozen dozens in the course of a year, however. We believe that those who engage in the poultry business, to succeed must be progressive, industrious and energetic, quick to accept new ideas and, if worthy, to put them into practice and keep everlastingly at it, giving it the same attention that it requires to conduct any other business successfully. There are people who would fail at any work but if we conduct the poultry business with the same care as a successful farmer or merchant does his we will make more money on the capital invested than either of the others.

TURKEYS.

By MRS. FRANK MAIZE, Wooster, O.

[Read at the Farmers' Institute held at Wooster, Wayne County, November 30, and
December 1, 1896.]

So much is said and written about poultry, that it is almost presumptuous to attempt to tell anything new, and yet it is seldom that the turkey receives its share of attention from the pens of poultry writers. In fact, when we speak of poultry we always think of chickens, exclusively, as they generally constitute the farmer's stock. However, we think if the turkey were better known, and its habits better understood, it would be more frequently found on our farms.

The turkey is a native of North America, having been found in large flocks in this country in its wild state, and only passing out of existence as lit is crowded out by the advances of civilization. I am sorry to be compelled to tell you this, for it completely destroys all the historic and legendary facts concerning the proverbial "Job's turkey."

Many of our older settlers recall the days when, if a turkey roast was wanted, the man of the house shouldered his gun and took a pleasure stroll through the adjacent forest, returning ere long with the object of his search, and also an appetite equal to doing justice to the bird after the good wife had prepared it for the table. Now, however, the man has no share in the preparations for turkey roasts, he does not need even to shoot the fowl, and so long has he been out of practice, I doubt if he could shoot one.

Owing to their wild origin, they are a very shy bird, and the hens, in spring time, will wander off to make their nests. In order to prevent this, I have found it a very good plan to place empty barrels covered with brush or litter in quiet, secluded corners about the premises, and the hens will select these for nests, leaving you the eggs within easy reach. Some people set a turkey and several hens on turkey eggs at the same time, giving the whole of the little ones to the turkey to raise. While this is good, it is also as well to let a hen raise her own hatch, as they will become tamer and be less liable to wander far away. A turkey hen will lay three settings of eggs if you take the first two from her, and by giving these to hens to hatch, a larger number of young turkeys will be obtained.

The first three or four weeks of a turkey's life are the most critical; if they can be safely kept until four weeks old, they are, thereafter, more easily raised than chickens. Their greatest enemies are vermin and dampness. I find it necessary to go over the entire flock once in two weeks, or oftener, greasing each bird with a mixture of lard and kerosene, to destroy the lice. They must be kept off the wet grass and not allowed to wander away until fully feathered. All they ask is a chance to grow, and no fowls we raise will make such good use of the food given them.

For the first few days I feed hard boiled eggs, chopped fine, also chopped onion or lettuce with gravel or grit, and plenty of fresh water; later, curd, as much as they will eat, also baked corn bread, made of buttermilk and cornmeal with a little soda; as they grow older, various grains, screenings, cracked corn, etc. They prefer curd to anything I ever fed them, and if it is drained perfectly dry, I have never seen any injurious effects follow its use. Occasionally, on damp or chilly mornings, a little Cayenne pepper mixed in the curd acts as a stimulant, and is beneficial.

I never found dosing or doctoring of any avail; when a young turkey wants to die you might as well save your time and patience and let it go, for go it will in spite of all you can do. However, the desire to "shuffle off this mortal coil" is not so great in little turkeys as many suppose, and if you can keep them dry and free from vermin, you will raise a large percentage of those hatched. After they are large enough to run about all day with the hens, they should have the freedom of the farm, and no one who can not allow them unlimited range should try to keep them.

They feast on grasshoppers and many other destructive insects, and after the wheat is garnered, they will live in the wheat fields, needing no more care until the corn is being husked, then they should be fattened, feeding them regularly as much corn as they can eat. Many turkey raisers prepare their birds for the Thanksgiving market, but we have found the Christmas and New Year's markets a little better, if one can keep the turkeys conveniently so long.

For a number of years past we have dressed and shipped our own turkeys, for if shippers can buy and dress turkeys at a profit, why should not we? The nearer you come to the consumer the greater your own gain. Of course this is some work and trouble, but if you want all there is in them it is work from first to last. We scald, pick, draw, and pack them in barrels with clean straw and ship them to market in the nicest shape possible, consequently getting top prices, and believe it pays to raise turkeys. Aside from the money there is in the business, a flock of handsome bronze turkeys is an ornament to any farm. There are no statelier birds, and with

their bright, glistening plumage, showing all the colors of the rainbow, their dignified bearing and their glowing heads, they make a picture, of which any one may well feel proud.

ALIEN OWNERSHIP OF AMERICAN SOIL.

By CHARLES H. TAYLOR, Cleveland, O.

[Read at the Farmers' Institute held at Euclid, Cuyahoga county, December 18, and 19, 1896.] The question of our public land is one that has been before the people during our whole national history. To whom shall our public tracts go and what shall be the consideration therefor are questions of momentous importance. Of course, in starting out with a small population, anxious to secure to ourselves the best settlers for our vast tracts of land, we offered every inducement for an early cultivation of our soil. That this should be natural is evident to every one. When we consider that scarely three million people dwelt upon the narrow eastern border of our country, behind them existing tracts of land practically illimitable in extent, we are not surprised that they were anxious for neighbors. At that time any one who desired to locate could have land for the asking. That was well. Having completed a very long, expensive, disastrous though successful war, the United States Government gave special terms to the brave defenders of the Union; that, together with the increase of our own population and the number of those who constantly thronged from foreign shores to settle upon these tracts of land, began to exhaust somewhat the supply. The condition later of the New England Farmer trying to bring from the earth the crops repressed and concealed by the bowlders and rocks of those granite hills, caused the younger element of that section to push westward. No doubt the poet was thinking of this condition when he said "Westward the Star of Empire takes its way."

Three conditions have combined to bring about a rapid settlement of our western lands; the vast tracts of territory which have been given to railroads to induce their construction; the descendant of the New England farmer pushing his way to a more fertile and pleasant environment, and settlers from foreign shores. It is not our purpose to-night to speak at any length concerning the first two causes but confine ourselves to the last one. We might say, in passing, that the condition of the farmer to-day is largely due to the almost limitless extent of the western farms and their immense fertility, which causes competition with the eastern farmer and oppresses him more than any financial or economic condition. We will not say whether the custom of giving such quantities of land to the railroad companies is right or not; we will say, however, that we think there is no excuse for proceeding further on that line. From the first there were some who seemed to have a very large insight into the future; they saw that there existed in these broad acres of our land an opportunity for speculation, and that, unless we were guarded in our actions, we would rapidly dispose of our vast tracts of territory and leave to our own people small opportunity for expansion. The question whether one who is still an alien should possess land is a very grave one. The United States has always been, and I hope may always be, ready, willing, and even anxious, to add to its number of citizens those from foreign shores who come here for the purpose of citizenship. In upholding our flag, and in maintaining our liberty, there has been a strong element for good in those sturdy and upright citizens whom we have drawn from subjection to foreign crowns. Having been restricted in their movements of liberty, and having felt the galling weight of the yoke that they were compelled to wear while subjects of kings, they were in a good position to ap