Newspapers / The Asheville Times (Asheville, … / Sept. 4, 1915, edition 1 / Page 8
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PAGElSIGHT THE ASHEVILLE GAZETTE-NEWS Hi V : ' 1 :3l i. T . f m ' ', t II 1 1: -: I; ' V'' 'L ' " iO idpexidg laroljispoa the profits. )3jn mone"35 ywit(.;poiiltry , y ou Tfe'.InteTOH6jiil i. Correspond- Enoe-Scboobwill train . you .in the ' gnyimhafaaliaaWea hundred ytst tMjipuilfaLi!a.!jace-yara fldd&qoiseDSSato istabakh highly- & . EarnV$l.;anl3car " r: .-rT, ,appnw,i.wenwnqcra, givnm ttne saremsaJrine tKeir spare rinie vbay ihsaa,:docJanbcrr. Theyvlt,eep theltJsiaaWiKdJ wJlh eggi and .meatf Shadow surjSl-ue'to.Sell at , hlpifces.'.. .';.,.V;-. -...- ?TSy applying ithe methods 1 Uarnid friuh the 1. C. S. Course in Pfvltry Farming, I made l$ias2KjTofit from 90 hent in .the laet tlx-months and increased .H 1 my flock by 100 pullet: and 15 :cerfa;"fuirfr J.B.,Myrs, masnogee, URta. my t prat as last year. before I began studying. powlt.ry '(arming, were only K 28:59:':.; After If ailing, with poultry fe foariimea I enrolled in the J. C. 5. E Potdtry, Farming Coarse, started : againand am .making $24Q0 MiuilAmm Kin ranmuui iimrtr 1& ' The . Course is worth tenitimes. M what'J paid' for it, '.'i May E. -JM tlenmssy,. tiacla, ra. Get This Free .Poultry Book, AjviUustrated 56-page hook, , ex plaining how you can get the tram- n ing uiarwiu enuuie uu-iu,uixeeu, ' with ipcfultry, will be sent -free On request. , .-;.., .f v This 'book tells how, you can bflild up.a buainess from. a small jbogmnmg. It shows hoiw.you can ilearn .to.breed and feed for feggs, get cthe;mot ,rapia growth lor market, ;wm ptilss at poultry shows, ana, T make money from ponltrr the year iffy around.. To get this. vuluifle boot Mark the Coupon M,;i If NOW AAM a 11 '' V IHTEBNA.!0M RRESPOKDEIICE SCHOOLS Bo: US JCRANTON, I A. Erpliin, w .mUuj obUfC o my pirtiow I can qualify lor ih pot iHoa Woe wtuch 1 mark X J Poultry Ftrmlnr Poultry HfMtflnff (inerai Frn(mr Mvetain. Cngtnewtng Mcbao(CflI Dmftiof Autambll Runatng Gat CntflnM Sttfnat-r EartDMrlBf KJtrtca I Fo(lnrtnc Krtr!. Ltant'cAIUUw'si ClvH PnoHnriiit Salrmantala Advrrtura-g Window 1 rlmmlni 5cHl lmprovTnt fruit and vftfvWM Ltv 0tiaBdlalr7iafl Civil Hrvie LJiiteooiiTaphy UBiklllB OMtiwttblv LiHatiarVat, A Ttom'w Nunc. Present -Employer. Street nd No City State. BRICK for Immediate delivery. P. S. HILDEBRAM). tf the: Everett One of the Three Great Pianos of the World WILLIAMS & HUFFMAN The Best In Pianos S3 HAYWOOD STREET BrinqitiQ pw- .p, jl '- - SPECIALLY FATTENED IS MOST PROFITABLE Easy to. .Increase th.6 Weight and Get Better Price Per Potmd by Feeding in Crates ortPens. Gains of as Mach as a Pound Per Week May Be Secured by Adopting the Right Methods. By Dr. T. J. Oetmens. Practical Poultryman and Poultry Editor. Philadelphia. Inquirer. COPXBIGHT. 1915. Many poultryraen are content to market their i'owls either without fattening them at all or merely giv ing them a little extra feed in their yards. In this article Dr. Clemena points out the financial loss occa sioned by such practice and shows how larger profits may be secured by fattening the birds in pens or crates. Poultrymen will never te able to realize the largest returns on their product until they have made a care ful study of the market and have learned how to sell to the best ad vantage. Skill in selling Is Just as necessary as the production of high grade poultry and, its preparation for market In the best possible way. The individual producer must care fully study his own market and learn its exact needs. His profits will de pend In & large measure on the methods he will take to supply the peculiar demands existing in his own market. It is essential that the poul trymen cultivate the acquaintance of many of the dealers and consumers who handle his products, and win their confidence. Not until he has done this is he really in a position to sell his product to the best advan tage. ' Probably the bulk of market poul try is sold through commission houses and it often pays to sell even high grade poultry in this way, seeking a house which has the reputation for catering to an exacting particular trade. The tendency of producers to eell to home buyers at any price, in stead of shipping direct to the better markets, results In low prices and small profits, and discourages the production of high grado poultry. Iiocal Trade Often Desirable. Many producers find customers among high class hotels, restaurants, clubs, summer resorts, etc Iiocal mar kets are often well worth, cultivating. There are many people in the smaller towns and villages who have had no opportunity to lenrn what specially fattened poultry Is like, and who will be regular customers at good prices when they learn tie difference be tween the tender. Juicy meat of the carefully prepared, especially fed fowl, and the dry, tasteless poultry of the ordinary market It never pays to market poultry in this condition. The producer who sells poor fowls loses in the lower market price received for the entire carcass. He loses the profit which he might realize on the extra flesh that could be added at a cost of one third or less of its market value. He loses In directly through tho reduced con sumption resulting from lack of qual ity, which makes It more difficult to sell his products In the future. It Is waste of money and a loss of time to attempt to market range fed fowls. Their flesh Is tough, coarse grained, and lacking in flavor. It is next to Impossible to build up a reg ular trade In this class of poultry. Table poultry produced by ordinary fattening is much better than the ordinary grades, although most of the fattening is not of the highest or der. By this method the gains secur ed during the period of a week or ten days are so much more profitable than those secured later that most of i the producers confine their efforts to this method, although it Is known that the highest finish cannot be se ' cured without longer feeding. Fowls ! so fed may be called half-fatted I fowls as distinguished ' from full-fat-itened fowls, where three or more weeks are employed In th process. Snwlal Fattening Most Profitable. The advantage gained by special fattening are so great, and -the meth ods so vastly practiced, that there Is no excuse for producers to market any but these specially fattened fowls. Fowls fed high In close con finement with specially selected foods Up Father 1 V-TWOiWv1 V TWWW j THAT. 1 C J rf', Tt-VuTYr ONKOrt SILVER DUCKWING GAMES COPYRIGHT. 1915. The pit games of England were the ancestors of the Silver Duckwing Game fowls. When cock fighting was forbidden, fanciers began breeding pit games for exhibition, striving for extreme length of neck and legs and uniformity of color. They developed several varieties, all excellent for tho table, but none exceptional as egg producers. Exhibition games, there fore, have not been adopted by utility breeders. Fanciers strive to produce speci mens with the longest and slimmest will have soft muscles and the fat will be deposited in the muscular tis sues rather than In flakes and chunks or solid fat in the abdomen. In spe cial fattening, the water in the flesh of the fowl is replaced by fat and in cooking this is blended with the flesh further softening the tissues and im proving the flavor. Not only is the quality of the flesh improved, but the total weight Is in creased at low cost. Under ordinary conditions the gain secured In special fattening will cost less than that se cured in any other period of the fowl's growth. There is, therefore, a larger profit on the gain secured while the process increases the mar ket value of the entire fowl by sev eral cents on the pound. The common methods of fattening fowls are: Feeding on the range or In the general flock, pen feeding and crate feeding. Rang? Fattening Wasteful. Any method of fattening is better than none, but the gains secured In feeding fowls on ranga are much smaller and more expensive than those secured by other methods, and the quality Is distinctly Inferior. Fowls that are at liberty will waste a large amount of food given them in unnec essary exercise; they are not likely to eat as well, and It is impossible to fat ten them or soften the muscular tis sues, as is done when the fowls are fed in confinement Fattening in open range Is expensive and unsatisfactory. Pen feeding is the most popular method of fattening chickens on a small scale, and while fowls so fed cannot be as wefl finished as in crato feeding, there are conditions under which the use of this method is re commended. Fowls will generally make somewhat smaller gains In pens than in crates. The quality of tho flesh produced In pen fattening is not as good, however, because the fowls take more exercise, and it Is doubtful whether there is less work in pen feeding than there Is In crate feeding. Method of Feeding In Pens. Fowls that are to be fattened in pens should be closely confined for two or three weeks. For this purpose small colony houses, house pens or box stalls may be used, allowing one and one-half square feet floor space for each fowl. Not more than fifty fowls should occupy one pen. The pens should be cleaned regularly and thoroughly and well ventilated, but not necessarily well lighted; In fact only sufficient light need be supplied to enable the fowls to see to eat read ily. Except at feeding time It Is an advantage to have the pen somewhat darkened, as this tends to keep tho fowls quieter and to restrict their exercise. POULTRY IN MARKET necks, short, hard, heart-shaped j bodies; short, narrow, closely folded i tails; extreme length of legs and ! thighs and brilliantly-colored plum-, j age. The Silver Duckwing variety Is ! strikingly colored. A silvery-white ! neck hnckle; back, saddle hackle; . top of wings and wing bow contrast sharply with the rich greenish-black of the breast, body and tail in the males. The female Is gray, with a slight tinge of salmon on the breast. The hackle is silvery-white, striped with black. The floor should be covered with absorbent litter and enough troughs should be supplied to enable all of the fowls to eat at the same time. It is a good plan to have the troughs elevated so the fowls will not scratch it full of litter. : Three weeks is longe enough to keep fowls In a fattening pen and care should be taken that no feed gets in tho litter, as the object Is to fatten the fowls with as little exercise as possible. Crate Feeding Most Convenient, In crate feeding the fowls are con fined to small crate9 or cages, with wire or slat bottoms and open fronts. Food is placed in troughs in front of the coops. Under ordinary conditions the largest gains will be secured by this method. Because crate feeding removes all opportunity for exericse. It produces flesh of the best quality. It Is more sanitary than pen feeding, and Is most convenient, as each bird is under perfect control of the owner and others. Birds that are not doing well or are annoying the others may be removed, leaving the other fowls contented. Fowls may be fattened In less time in crates than in pens, as the birds have nothing to do but to eat and the food consumed goes Into flesh, not be ing wasted in exercise. A weekly gain of one pound per bird is possible in crate feeding, and It is easy to fatten large numbers in small space. The length of time for which the fowl should be fattened depends upon a number of conditions. Some birds will stand heavy feeding longer than others, but as a rule it takes about three weeks to fatten properly the fowls that have been on range. Food should be left before the fowls fifteen or twenty minutes at each feeding, after which the surplus! should be removed and the trough either removed or turned over. Uttle grit pr green foods are necessary while fattening, and the bulk of the liquid food .should be sweet skim milk or buttermilk. Corn Products Rapid Gains. Corn Is the most popular fattening food in America. It is cheaper than any other grain; it is more easily se cured; It is readily digestible; it is very palatable, and it produces rapid gains. When corn is fed alone It does not produce as good quality of meat as when fed with other grains. When corn Is fed alone it does not produce as good quality of meat as when fed with other grains. Ground corn or cornmeal mixed with oats or wheat middlings make an Ideal fat tening food. Where yellow corn Is used to any great proportion of the diet the skin and fat are liable to be yellow In color, and the fat globules Copyright, 1915, International Newi Service.) HAD PELLAGRA SEVEN YEARS THAWS COB HE'S CURED Cowards, S. C. David O. Pate, of this place, writes: "I am glad to say toyou, after waiting forty days, that I still feel like I am cured of pellagrin I had this disease for the last seven years. The fourth day after beginning your medicine I went back to work and have been able to do my work ever since. I thank God for your rem edy." ' . ' There is no longer any doubt that pellagra can be cured. Don't delay until it Is too late. It is your duty to consult the resourceful Baughn. ; The symptoms hands red like sun burn, skin peeling off. sore mouth, the lips, throat and tongue a flaming red, with much mucus and choking; indi gestion and nausea, either diarrhoea or constipation. There is. hope; get Baugh's big Free book on Pellagra and learn about tho remedy for Pellagra that has at last been found. Address American Com pounding company, box 2095, Jasper, Ala., remembering money is refunded in any case where the remedy falls to cure. Adv. are not evenly distributed throughout the tissues. -. " Where white flesh is not objection able finely ground oats are often used as the principal diet. Oat-fed fowls not only have white flesh, but the globules of fat are evenly distributed throughout the muscular tissues. Bran is not a good fattening food and is rarely used. Buckwheat should not be fed too freely, as the flesh pro duced is not considered the best qual ity, being more or less flabby and lacking the lustre and finish that specially-fattened fowls should have. Where the market demands rich yel low skin and fat it is an advantage to use gluten In large quantities. Packing For the Market. Fowls, when ready for market. should be wrapped In parchment pa per, after careful washing. . Small pasteboard boxes, large enough to hold one fowl, may be used, as they make neat packagea and are not expensive. For the average poultryman It must be remembered that a select trade I the most profitable, but this class of trade cannot be held unless the prod uct supplied is first class in every re spect and delivered In neat, attractive packages. Kietltsttt(tltltlt.tltlCt "now to Start In tho Poultry Business." s Michael K. Boyer, poultry edl- H ? tor of the Farm Journal, will tell t t of the opportunities offered In l ! poultry-keeping, state the causes H t of failure most commonly en- t countered, and direct the ama- t 5 teur how to avoid them. He will H S give practical advice based on It H many years of successful expert- H t ence as a poultryman. Watch t for his article exclusively in the t UGazette-News. i It ltXXXitK;tltlttitt Oie View of It Mrs. Bacon I understand one can learn different languages from tbe phonograph? Mrs. Ibert Well, sine our neighbor got blsjjl know my hus band has used language I never beard him use before. Topeka JomfrH. We have just gotten in a shipment of KLAXON HORNS Both hand and motor driven. Ask for prices. D. C Shaw Motor Co. 52-60 Broadway. ThtM tiny CAPSULE! r tiptrior to Silun of Copaiba, Cabobi Of Injoctiow.iiidi's RELIEVES Is (MIDY) 24 HOURS tho V- umo dlwiw with out loeonvtftioMO. 4cU bteOdrurtitU. ST. GENEVIEVE'S COLLEGE AND ACADEMY, ASHEVILLE, N. C Jl Boarding and Day School, accredited by the TJniversitT Carolina and the Southern Association of Colleges. conWf . r0' Sisters of Christian Education. McteJ by tt, St Genevieve's has also a Preparatory School for youn A new department has been added to the college known as t " where pupils have exactly the same advantages as in Francs6 For Catalog and Particulars Address MOTHER SUPERIOR, a apBaasssTsiBaatsasBsTa PATTON SCHOOL .FOR BOYq Ah efficient preparatory school; small classes; individual attentl W Sixth year begins September 7, 1915. y 0n PHONE 1007 J. CL PATTOX. A. B4.(Harv . i North State Fitting School . J. M. ROBERTS, A. B., A. M. Principal FOR BOYS. Newly, and Permanently Located on Austin Avenue. New SoWi Building. Opens September 15. am . Boarding and Day Pnplls. For Catalog and Information address the Principal. ., ,", TELEPHONE 2349. .V " m -r- KEEP FOOD PROPERLY IT'S A SAVING Phone 72. ASHEVILLE ICE'CO. MONEY TO LOAN On Diamonds, Watches Jewel ry and anything of value. Trunks, .and leather goods our SPECIALTY. II. L. FINKELSTEIN Pawn and Loan Office 23-25 Blltmore Avenue Phone 887 RN One Ml I auLBeliing my slightly damaged stock of Elegant House hold Furniture of all descriptions at one-half the price charged before the fire 1 ago. We are compelled to mit extensive repairs on the building. Eegular hours for opening and olosing store during this sale. ASHEVILLE FURNITURE CO. r Ave. CHAS.M. COHN, Mgr. Phone 1851 29 By aorae - . - V . ncipaj, : Our Advanced Students ILL DO YOUR TYPEWEIT ING, MULTIGRAPH OB STENOGRAPHIC WORK AT VERYREASONABLERATES WORK GUARANTEED- ' GIVE US A TRIAL Emanuel Business College 30 College St. Phone 1100 rice RE which occurred several weeks dispose of this stock to per-i McManus
The Asheville Times (Asheville, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Sept. 4, 1915, edition 1
8
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